“CHESTNUTS, pumpkin, truffles – yes, it has to be Cicchetti celebrating the winter months with an eclectic small plate tour of Italy. An extensive preview of 10 dishes from the new menu, with prime ingredients sourced from Milan, was a delight. In-house chef Filippo Pagani is an unsung hero.
The kitchen was blowing the trumpet of new menu additions such as Venetian baked cod or pigeon breast paté with black truffle and toasted Altamura bread, but TOM only had eyes for the Pappardelle Castagne with wild boar ragu and chestnut – one of vwery few dishes that wasn’t exuberantly packed with truffle. The Castagne bit is chestnut flour, which can make rather rustic bred but the broad pasta here was delicate intexture, intense in flavour…”
