There’s an Italian in the Kitchen
From humble restaurant beginnings out his house in Observatory, Lapo Magni has created a space in the historic Josephine Mill as beautiful as the architecture in Florence, his home town. More rustic farm kitchen, than Sistine Chapel, Chef Lapo takes you on a journey through Tuscany with regional dishes at his jovial and inimitable social table.
The night begins with an aperitif as guests are seated and welcomed by Lapo.
He introduces the menu, dishes carefully chosen based on produce foraged and brought in on the day, all ethically sourced, local and sustainable. The primi of Ribolita takes me straight into the hills of Tuscany, a bean and kale soup served with toasted bread, alongside his fungi risotto, which is creamy and heavenly. And what Italian meal would be complete without ravioli, nudi dumpling pillows of spinach and ricotta bathed in a sage butter. It is a celebration of Italian cooking, each plate more delicious than the last.
The secondi is the main act and as the glasses are filled and the candle wax drips down onto the table, conversations flow into the night. No longer strangers, guests are creating moments of a shared experience that will be savoured long after the last course has been served.
It is a social dining experience like no other, breaking bread together the real Italian way. You may arrive as strangers, but will leave as friends, satiated and happy.