Mains
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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Ossobuco alla milanese recipe: veal shank, gremolata, no tomato
Milan's braised veal shank is cooked white, in butter, wine and broth, and finished with raw lemon, garlic and parsley. The broth level decides everything.
Gnocchi alla sorrentina recipe: Naples' baked tomato classic
Potato gnocchi get boiled just until they float, then finished in the oven, so the tomato sauce and mozzarella blister into a crust instead of staying a sauce you spoon over pasta.
Risotto al tartufo bianco: Piedmont's plainest great dish
A classic Piedmontese risotto built to carry raw white truffle, not compete with it. Rice, stock, butter and nothing that would get in the way.
Khachapuri recipe: Imereti's cheese bread, done right
A pan-cooked, egg-yolk-finished take on Imeruli khachapuri, the everyday cheese bread of western Georgia, with the technique a Georgian kitchen in London keeps on its menu.
Patatas a la riojana recipe from the grape harvest
This potato and chorizo stew from La Rioja gets its thick broth from cracking, not cutting, the potatoes before they simmer.
Arroz a banda recipe: Alicante's fish-stock rice with alioli
The fishermen's rice of Alicante, cooked in rockfish stock with cuttlefish and ñora, as 52 restaurants in the city put it at the centre of their autumn menus.
Tortelli di zucca recipe: Mantua's pumpkin and amaretti pasta
The dish Mantua builds its Christmas Eve table around pairs roasted pumpkin with crushed amaretti and mostarda, folded into egg pasta and finished in sage butter.
Ribollita recipe: the Tuscan soup that is boiled twice
Dried cannellini, cavolo nero, savoy cabbage and stale unsalted bread, cooked one day and boiled again the next. Six portions, with the reason behind every step.
Moussaka recipe: the Greek classic, layer by layer
Roasted aubergine, a lamb ragù cooked until dry and a béchamel set with egg yolks and kefalotyri. Six servings, 180 °C, and a 30-minute rest before the knife goes in.
Koshari recipe: Cairo's street bowl of rice, lentils and pasta
Egypt's everyday dish stacks rice, brown lentils, pasta and chickpeas under a vinegar-sharpened tomato sauce and dark fried onions. A house version for four, with the reason behind each step.
Pastel de choclo recipe: Chile’s corn and beef pie
Chile’s clay-bowl pie layers a cumin-spiced beef pino, chicken, egg and olives under ground sweetcorn and basil. The house version thickens the corn on the hob and finishes it with sugar at 200 °C.
Tortilla de patatas recipe: runny centre, championship style
A tortilla from Elche won Spain’s 2026 championship with free-range eggs, Galician potato and very little setting. The house version: potato confited in olive oil, eight eggs and 90 seconds of high heat.
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