Parmigiano Reggiano at Theo Randall
The Filetto di manzo was a chargrilled Longhorn beef fillet served medium rare with Roseval potatoes, parmigiano reggiano, roast Florentine fennel with a salsa verde. Dessert was an Amalfi lemon tart.
Theo is rigorous in the sourcing of his ingredients, flying over much of his supplies directly from producers and markets in Italy. Central to the food he makes is parmigiano reggiano and if you want authentic Italian flavours to come through in your cooking, is it really a luxury or just a pleasurable necessity when so little can pack such a gastronomic punch?