Having spent most of my childhood in Italy in the Summer months. I learnt from an early age the importance of food and family. How produce was sourced locally and the quality and freshness was of great importance.
In the Restaurant at San Vincenzo I shall offer be offering you a real Italian experience. With dishes from all regions in Italy from North to South cooked exactly as they would in that region. In a setting that you would normally find, in the London Eateries. Contemporary and Elegant.
When travelling around Italy from the North to the South, you will find that all of the regions have a different style of cooking. Basics, however, remain the same.
I spent many months sourcing the best fresh pasta machines, straight from their origins, and traditional manual meat slicers – specifically designed for cured meats.
The vegetables used in San Vincenzo will be sourced fresh from Milan twice a week. This will ensure that all the taste and flavour remains in our food.Our Restaurant
Fish & Meat will be sourced in Scotland as, in my opinion, it is and will remain the best that money can buy.
All of the quality remains in San Vincenzo’s hands, at all times. Fresh, simple, and tasty.
Pasta will be fresh egg pasta, made daily on the premises.
As for coffee, the substance of every Italian – I have visited Milan on many occasions. But the last visit was to source coffee. A small Milanese family still roast their beans in small batches, keeping old traditions and ensuring that the quality is always the same. The coffee machine that I chose is from a company which has traded for over 100 years. This will ensure quality and consistence.
Oil. How important the oil can be – for clarity, flavour, and quality. So, for that reason, where better to source than in my local village of Picinisco in the South? Extra Virgin Olive Oil cold pressed from all the local producers and farmers of Picinisco. My father’s birth place, Giuseppe Marini.
Director of San VincenzoOur Deli