At Fuoripiazza, we take our inspiration from seasonal produce, the core ethos of all Italian cooking. During the chilly winters, you will be greeted by the appetising scents of bean soup redolent with kale; crackling roast pork; and luxurious scatterings of shaved white truffle.
As spring buds, the ingredients become more delicate; asparagus, broad beans, tiny new-season zucchini, and purple artichokes so fresh we serve them raw, sliced on a mandoline and dressed only with bright green extra-virgin olive oil and shaved parmesan.
Summer brings bright, rich flavours, tomatoes popping with sweetness, beef carpaccio, peaches dripping with mouthwatering juice, and prized black truffles. In autumn, the colours deepen to russet and gold, the crimson of pomegranate seeds and the ochre of pumpkin gnocchi.