Piatto

Piatto is an Italian Cafe and Restaurant in Battersea Park Road. Open for Brunch and Dinner. Come and try our Charcoal Pizza's, Fresh Pasta's, and Desserts

Piatto London Battersea Restaurant Cafe

http://www.piatto.london

CLOSED: Amico Bio - London - HappyCow

Padella

But if you want to keep it traditional, swap the cheese in the ingredients list... Serves 4 1 batch of pici dough 160g unsalted butter 100g parmesan, finely grated 4 tablespoons freshly ground black pepper 1 teaspoon lemon juice In a large saucepan, bring water up to the boil and season with salt to resemble mild sea water.

Drop the pici in water and cook for 5–6 minutes.

Meanwhile, add the butter, black pepper and a splash of pici water to a saucepan on a medium heat and then turn down to a low heat until they emulsify (melt into each other).

When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper.

Serves 4 375g white bread flour 180ml water 1 tablespoon olive oil pinch fine sea salt Add the flour to a mixing bowl and make a well in the middle.

Going down to Riva | London Evening Standard

Meals I have at restaurants like RIVA are usually ones in my own time.

Of course, the first time I went to Riva, soon after it opened in 1990, it was virgin territory, a discovery (thanks to a reader who wasn't Nick) that I enthused about.

Thirteen years on, I know the chef, Francesco Zanchetta, who has been there since the start, and I am friends with Andrea Riva.

There are always dishes of the day and frequently little extras that Riva has found on a buying trip.

The white wine suggested by Riva, a Sardinian Vermentino 2002 produced by Capichera, was another happy discovery, that stock-in-trade of restaurants run by one devoted owner.

Iddu, London, restaurant review - Telegraph

We were, aside from the waiters, who were impeccably dressed in pressed white aprons, and a couple of older gentlemen who had the air of magazine-industry éminences grises (think Stanley Tucci’s character in The Devil Wears Prada), the only men in the place.

To begin, we were guided to a wonderful bottle of red, a Sicilian lamùri (not cheap at £42), from grapes “grown from high on cliffs, so it tastes of the sea”, promised our playful waiter.

By contrast, my vegetable tagliolini, recommended from the specials list, was a dollop of sloppy, overcooked pasta with undercooked aubergine cubes, served on an industrial white plate that spoke more of the British Leyland canteen than it did the land of lemon groves.

Involtini was 'one of the greatest dishes' Paul's dining partner had ever tasted (ANDREW CROWLEY) As we waited for the desserts – his cannoli, a vanilla-filled pastry horn, beat my perfectly nice lemon cheesecake – my eye was caught by the summery cocktail menu, all delightful-sounding spritzes and sea breezes with Sicilian twists – and a by no means extortionate £7.95 apiece.

•Gourmet Italy: what to eat and drink in Sicily Not for the first time, I ordered badly, choosing Fernet-Branca, a bitter, herby, brown liquid like mouthwash with a dash of motor oil.

Tinello, London SW1, restaurant review - Telegraph

I feel as if I've been in a hundred restaurants this shape, and yet, until Tinello – a new place by the brothers Federico and Max Sali, protégés of Giorgio Locatelli – none of them has ever successfully conveyed the restaurant message.

I went for a more traditional secondo piatto, the roast pork loin with Swiss chard and mustard sauce (£16).

The pork was just so perfectly Italian – braised, naturally, so bursting with moisture and flavour and possibility.

J's almond tart with yogurt ice cream (£4.50) was exceptional – the pastry faintly crunchy, the filling light yet squidgy and the ice cream a triumph, a devilment.

Enjoy wild sea bass with home-made gnocchi, sautéed chanterelles and red chard (£17.50) The Italian HQ of three entrepreneurial brothers whose next-door deli sells an array of charcuterie, cheese and wine.