Critically acclaimed Italian restaurant Bocca di Lupo has introduced a series of month-long regional’takeovers’.
Famed for its regional Italian food, the popular trattoria will delve deeper into the varied cuisine, produce and techniques that span the country. During chosen months across the year (February, June and October), Bocca di Lupo will overhaul its set menus to offer a variety of dishes that celebrate the region.
On Sundays throughout the month, the private dining room will be opened up to all and transformed into a convivial feasting den, with the region’s tasting menu, banquet-style sharing tables, and informed guides to the food and wine of the region.
Kicking off the regional series for the month of February, it will be ski season at Bocca di Lupo, as Jacob Kenedy and his talented team launch the Valtellina Ski Menu.
Curated with his staff who have personal links to Lombardy, and having learned to ski in Valtellina himself, Jacob’s menu takes inspiration from the hearty, rich and indulgent foods served on the Lombardy slopes. Perfect for the winter months and typical of the mountainous area, salty beef of Bresola Valtellinese will be served with caprino (fresh goats cheese) and oil to start, followed by Pizzoccheri (buckwheat flat noodles) with butter, bitto cheese, cabbage, sage and potato.
Integral to any menu served in Lombardy, Jacob has created an authentic, comforting stew; dwarf deer marinated and stewed in red wine, spices and a touch of chocolate. To finish, a typically boozy dessert douses buckwheat, wild blueberry and ricotta layer cake in barrel- aged Muscat grappa.