We’re finding it a little hard not to crow about the new spring menu at Ponti’s Italian Kitchen, with food that would grace the wisteria-shaded tables in any piazza you care to mention.
The menu is liberally sprinkled with even more produce from the Emilia-Romagna region of Italy, from the melt-in-the-mouth bresaola (salted beef), to home made pasta and pizza dishes, some fabulous meat and fish and a cheesecake to die for. Head Chef Przemek Lozowski’s new menu is already hitting the spot with diners.
“The reaction from our tasting group of customers was fantastic,” said Przemek. “They loved the new dishes, which reflect the changing season, with some beautiful fresh new ingredients that we have sourced from Italy.”
The process of designing the new menu saw almost three months of work, if you can call testing and tasting gorgeous produce work of course. With the focus on finding the best seasonal produce, the Ponti’s team spent time meeting suppliers in Italy, designing and tasting sessions in London, before deciding the final make-up of the spring menu.
“Selecting a favourite dish is like choosing a preferred child,” said Przemek. “But I adore the tagliolini al trombolotto. Wonderful tuna, with cod’s roe from Sardinia and an Italian sauce made from indigenous lemons and 15 different herbs, a plate of food that our customers will really savour.”
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