MEZZOGIORNO, a vibrant new, Southern Italian restaurant opens at the five-star Corinthia Hotel in London.
On the north bank of the Thames, and only steps away from Trafalgar Square, acclaimed chef Francesco Mazzei launches Mezzogiorno, meaning ‘midday’ or ‘noon’ in his native tongue. With the dream of sharing the aromatic flavours and warm atmosphere from his home region of Calabria, where the hazy sun and azure-blue skies brighten each day, Mazzei brings the rich culinary traditions he knows and loves.
Inside Mezzogiorno
“Opening Mezzogiorno is about sharing the way we eat in Italy,” says Mazzei. “It’s generous, it’s lively, just like the South. I want people to sit down, eat, drink, laugh, and feel like they’re part of my family.”
Mazzei is renowned as a pioneering and influential chef for bringing authentic Italian cooking to the burgeoning East London scene in 2008 with his first restaurant, L’anima as well as Fiume at Battersea Power Station and Sartoria in Mayfair.
Antipasti Selection at Mezzorgiorno photo by Pensara
He describes his Mezzogiorno menu as ‘sophisticated simplicity’ and, along with many new menu items, brings a small selection of favourites with him from L’anima.
Mazzei is committed to sourcing from farmers markets and focuses on using British produce. Menu highlights include an Antipasto Di Mare – a selection of delightful tuna crudo and bottarga, perfectly flame-grilled Scottish Langoustine, and the most memorably picante Orkney Scallops with ‘nduja, honey and limone di rocca; a pasta course of homemade Tortelli Ricotta E Burrata with brown butter and sage; and Secondi – simultaneously succulent and crispy, ‘The King’s Porchetta’ served with pumpkin mash, rainbow chard and red pepper sauce; Francesco’s mother’s Aubergine Parmigiana; and the Dolci superstar: Mazzei’s famous ‘Il Grande’ Marsala Tiramisu.
Tortelli Ricotta E Burrata photo by Pensara
The overall effect in this serendipitously south-facing, Pallazo-style dining room is a grand platform to the delicious, soulful cuisine, which is continued with the warmth and kindness that the entire team convey. Dressed in smart, light-beige striped jackets and dresses with full, puffed sleeves, the front of house corps could have stepped right out of a Wes Anderson film, with smiles and geniality to welcome each guest.
Chef Francesco Mazzei
With his wish to bring the warm flavours and atmosphere of Southern Italy to Mezzogiorno, it seems Mazzei’s passion and commitment are contagious.
Mazzei and Mezzo, so close in name, and so close to Francesco’s heart.
by Susie Babchick