I never compromise on quality. In order to fully appreciate Italian (as any) cuisine, it is essential to use the best fresh seasonal ingredients. I source mine through reliable partners, favouring local and organic produce: I buy meat at the Ginger Pig, cheese at La Fromagerie, fish at Applebees, fruits and vegetables from selected farmers, while for olive oil and some other “very Italian” ingredients I rely on trusted suppliers back home.
Not compromising also means that I do not offer to cook a full course seated dinner for more than 10 people, as that would affect quality.
No unnecessary rush, no cutting corners on the ingredients, no saving on time. Just the best I can do to offer you a memorable dinner at home.