Served at
Bocca di LupoA vibrant regional Italian trattoria in Soho, London, known for its open kitchen and authentic cuisine.
A light and perfect starter, often praised by customers.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A vibrant regional Italian trattoria in Soho, London, known for its open kitchen and authentic cuisine.
Chef-patron of Bocca di Lupo in London, known for his expertise in Italian cuisine, and co-hosting Ferragosto feasts.
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