Culinary craftsmanship at its finest
Launching later next month will see the opening of Italian Alley, an exciting new dining concept that will showcase Italian food, craft beer and culinary craftsmanship at its best.
Occupying 5 restored railway arches, it will comprise of five new food offerings, each curated to showcase some of Italy’s best flavours and produce; prepared using authentic cooking techniques. Food will range from charcoal barbecued dishes such as sardines con pane cunzato (stuffed with bread soaked in olive oil, tomatoes and anchovies) to an arch where the menu will be entirely dedicated to ‘polpetta’ (meatballs). Italian craft brewer Baladin has curated the beer offering, pairing each arch with a craft beer to complement the food.
Although a handful of indoor seating will be available within each arch, the experience has been imagined to bring to life the sharing experience of a big Italian family lunch or dinner. Diners will be encouraged to mix and match dishes from the arches, or order to go and enjoy sharing style, in the new outdoor, piazza-style seating area, located in front of the arches.
ARCH 1 | BRACE
Prepared using a Josper charcoal oven, Brace will deliver an Italian twist on the well-loved BBQ. Expect marinated pork skewers and baked aubergine with garlic and parsley – all roasted to create the distinct charred, smoky finish and flavour, to really bring to life the quality ingredients.
ARCH 2 | FOCACCERIA NAZIONALE
In Ancient Rome ‘panis focacius’ was flatbread baked in a wood-burning oven. Working closely with some of the best focaccia bakers from across the world, they’ve re-created the same traditional textures and techniques, including mixing by hand and fermenteing for three days. The focaccias will be served by the slice and feature a seasonal menu such as fior di latte mozzarella, tomatoes and basil, salami and ricotta, whilst vegan options will also be available.
ARCH 3 | CIAMBOTTA – BANQUET IN A BUN
A cross between pizza and bread, Ciambotta’s ‘banquets in a bun’ are Italian bread bowls filled with simple, earthy and comforting ingredients for comfort food on the go. The dough recipe has been developed by the team to create a unique crunchy, light and fresh finish, filled with colourful caponatas and heart warming stews from vegetarian option – aubergines, sun dried tomatoes & onions; hearty pork & cabbage stew and sausage ragu, cicoria & pecorino cheese.
ARCH 4 | POLPETTA
Reinventing the humble meatball – Polpetta promises to deliver a new experience. Prepared using a selection of meats and vegetables, keeping the shape but mixing up the ingredients, the menu is set to include chicken chasseur, fried Baccala and potatoes (Italian Alley’s twist on fish and chips) plus classic beef meatballs, slow cooked in tomatoes.
ARCH 5 | SEMOLA
Semola (durum wheat) is the star of this concept, prepared by combining traditional grains with new recipes and modern equipment and technique; all served authentically ‘al dente’. Example dishes include taglioni, butter and asparagus, plin filled with beer marinated lamb shank and gnocchi with sausage ragu and lemon zest.
ITALIAN CRAFT BEER | BALADIN
Craft beer enthusiasts looking to experience Italian craft beer in the capital will be able to experience a range of the craft brewer’s portfolio, with each arch offering a different Baladin beer, specifically chosen to pair and complement the style of food served in each, whilst every arch will also offer the exclusive new Italian Alley special, Nazionale (ABV 4.8%) made exclusively with Italian ingredients which the craft brewer has created to celebrate the new opening.
The new opening has been masterminded by Italian Revolution LTD, a joint venture between VNK (Italian hospitality group who have designed, established and managed restaurants, bars and clubs in the food & beverage and music industry across Italy) and Italian independent farm craft brewery, Baladin who have joined forces with a mission to revolutionise the way people enjoy and experience Italian food in the UK.