Luca Laghi’s tribute to his home city of Bologna is unapologetically authentic. Pasta is made on site, cooked to a toothsome bite and lacquered in loose sauces and ragouts. The pizza is the exception; Roman in style, the dough is slightly heavier and sturdier than its Neapolitan sibling.
Such is the dedication to sourcing, that they are known to pick vegetables by video calls and make midnight trips to pick up the freshest of seafood from Billingsgate. If you see lobster on the menu, order it.