Taste the seasons of Tuscany

Mezzelune ai funghi

As September arrives, nature begins its quiet transformation from the vibrant days of summer to the cooler, cosier embrace of autumn. The markets brim with freshly foraged mushrooms, rich with earthy aromas that speak of the changing season. Inspired by this season's bounty, Chef Josh has created Mezzelune ai Funghi, pasta stuffed with creamy ricotta, nestled under a blanket of mixed mushroom ragu. A finishing touch of parmesan butter sauce adds a velvety richness, drawing out the deep, woodsy flavours of the mushrooms.

Available throughout September