Asparagus features heavily in Italian cooking as Italy is the largest producer of green asparagus in Europe. We love making our signature hand folded tortelloni with asparagus and we couldn’t resist putting it on our first menu as this lovely vegetable is in season. Paired with a lemon butter to add a slight acidity and a touch of Parmesan for saltiness this dish is perfect for a lovely Spring lunch or dinner.
Wild Boar or ‘Cinghiale’ is a classic Tuscan flavour. Often this dish is made as a slow cooked ragu mixed with a plain pasta. In