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Join Michelin star Chef Felice Sgarra for a private dinner at Sauterelle
By Lauren O'Neill | 14 May 2018 | Food & Drink
Felice Sgarra brings a taste of Puglia to London’s Royal Exchange with one night only Sauterelle collaboration
* The region of Puglia in Italy is celebrated for its authentic and natural recipes, passed down through the generations
When it comes to cuisine, the Italians have it down to a fine art. While classic dishes such as bolognese and spaghetti alle vongole are a firm staple on contemporary British menus, Sauterelle at the Royal Exchange is bringing some lesser-known but equally delicious Puglian delicacies to London as it welcomes Michelin-star chef Felice Sgarra to its kitchen, offering diners a rare opportunity to sample dishes traditional to the region.
Sgarra is chef patron of the Umami of Andria, Puglia, a Michelin star-awarded restaurant since 2014. The region of Puglia in Italy is celebrated for its authentic and natural recipes, passed down through the generations, and Sgarra – alongside Sauterelle’s executive head chef Stefano Leone – will be offering a selection of dishes inspired by the traditions and produce unique to the area.
Collaborating with Gio Group to promote the best dishes Puglia has to offer, the partnership features a showcase of Puglian artisanal products, culminating with a one-night dinner menu on 15 May. With produce carefully selected and coming direct from suppliers in the region itself, you can expect this unique dinner to be a true taste of Southern Italy as it kicks off at 7pm. >>
* Sauterelle at the Royal Exchange is bringing some lesser-known but equally delicious Puglian delicacies to London as it welcomes Michelin-star chef Felice Sgarra
Situated on the mezzanine level of the historic Royal Exchange, Sauterelle is impressing city diners with its dramatic architecture, sophisticated ambience, and mouth-watering seasonal food and cocktail menus.
With Sgarra’s menu, diners can choose from classic Puglinese dishes including ‘prawn tartare with pork ‘Guanciale’, red lentils & wild chicory consomme’ as antipasto and ‘artisan pasta with sweet olives, asparagus & traditional burrata from Andria’ for primo (first plate). For secondo (second plate) a delicious ‘octopus, black chickpea, orange, courgette flower & gin’ will be on the menu and a dessert of fresh ‘ricotta, almond, figs and extra bitter dark chocolate’ and ‘Petit fours’ will finish off the experience.
Limited tickets still available here
* The region of Puglia in Italy is celebrated for its authentic and natural recipes, passed down through the generations