Everyday throughout the Giro d’Italia, starting on the Friday 9th May until Sunday 1st June, our Italian head chef Andrea P. Rubbio will be cooking a Giro Special everyday of the race for lunch and dinner at Mare Street.
Inspired by various aspects of the tour from the regions the team cycle through, inspired by the riders, their home towns, or just simple seasonal or classic Italian dishes you enjoy as you watch the tour.
“I’m Andrea, the head chef at Look mum no hands! I was born in Siracusa and I’m half British, half Italian. My passion of food began when I was a kid, spending my childhood in my fathers restaurant kitchens. I began cooking for my friends when I was a teenager and that’s how my career started. Working for various Italian restaurants in Italy, I decided to move to an italian based family restaurant in Scotland. I ten relocated to London as the head chef for Hurwundeki, a South Korean restaurant in Hackney. After my training with the head chef from Nopi – a Ottolenghi Restaurant near Regent Street – I learnt about middle eastern cuisine and discovered my passion for twisting classic Italian with food from all over the world. I am always experimenting and inventing new dishes to surprise my customers. I sometimes surprise myself! You can look at pictures of my work and recipes on my blog.”
- Andrea P. Rubbio
On rest days our Manager and beer aficionado Christian Campbell will be showcasing important Italian beers to enjoy in the cafe.
Join us for the Italian touch at Mare Street. Watch the Giro live at one of the best cycling cafe’s in London at Old Street and Mare Street. For this first time this year, you to enjoy regional, seasonal food at the same time at our branch on Mare Street. Watch the LMNH twitter, instagram and facebook for daily updates on the specials to enjoy from midday to 8pm at night.
Italian Pop Up
To celebrate the end of the Giro Head chef Andrea P.Rubbio & his cooking partner in crime HollyF*caccia will host an Italian Dinner Pop Up on Saturday 31st May from 7pm. The menu is a surprise 4 course meal, with a traditional Italian aperitivo, nibbles and Italian cocktails (spritz, negroni, sbagliato). We’re also screening ‘Totò al giro d’Italia’ (1948), an Italian comedy about the Giro directed by Mario Mattoli and starring Totò, an Italian comedian, film and theatre actor, writer, singer and songwriter.
Find out more and RSVP via facebook or email: email@example.com
Risotto & co
Leek, mushroom and rosemary risotto
- Cut your leek, one big white onion in slices and crush 3 garlic cloves and put it in a big pan with some butter and start to cook it on a low fire until soft.
- Slice your mushroom (i used portobello) in big slices and add it to the leek and co.
- Put 3.5 water glass of arborio rice in the pan and start to toast the rice.
- Add a glass of watery stock (i use an homemade stock made by boiling coriander, onions, carrots, celery, garlic, thyme) or put a tbs of dry stock and add some water.
- Wait until the rice will absorb all the water, and add more stock (1 glass or one tbs) and 1 quarter (or half) of good quality white wine glass.
- Continue until the rice will be almost ready (soft but not completely) and put everything in a deep and big oven tray, sprinkle half bunch of cut rosemary and put in the oven for 20min at 160c until golden brown.
- Cool it down for 10 minutes and serve it with a delicious glass of white wine (the one you used to cook).
You can also use this risotto to make arancini or a speciality from Siracusa (sicily) called Baked arancini.
Baked Arancino di Siracusa
Just wait until the risotto will be completely cold and make some balls, putting in the middle some soft cheese like a mozzarella or any other kind of cheese you have in the fridge and cover it with some puff pastry that you will wash with beaten egg yolk.
Bake your arancini in puff pastry for 15 minutes in the oven at 180c.
From Reggio Emilia …Erbazzone Reggiano
I spent many years in Reggio Emilia, surrounded by great friends, relaxing atmosphere and lots of time to spend to play music, sleep and eat! Just imagine yourself, waking up at 12pm with a bad hangover of white wine and vodka, you just want to put your head in the fridge or get out from your flat and get in the nearest “forno” (bakery) to find some delicious and fatty slice of whatever things to eat to give you a sprint …
Just too lazy right now to explain how to do it…if you really want to know just ask me or go to Reggio Emilia!
Pastry: 400 g plain flour, 200 g lard, 1 glass sparkling water, 1 egg
Filling: 400g red chard, 200g baby spinach, 300 g parmigiano Reggiano, 50g lard, 1 onion, nutmeg, cayenne pepper.
49 Old Street London EC1V 9HX
CAFE 020 7253 1025
WORKSHOP 020 7490 3928
125–127 Mare St London E8 3RH
CAFE 07985 200 472