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Tempting Bermondsey since 1997, Tentazioni has gradually expanded its initial warehouse conversion to accommodate a nearby delicatessen, without diluting its component parts: from the certificated ingredients to the staff, everything here is thoroughbred Italiano. This translates onto the concise, seasonal menu as a succession of classic dishes such as tuna carpaccio, gnocchi with Sicilian pistachio pesto or beef fillet with a Chianti sauce. Our tagliatelle was pungent and creamy, the light sauce elevated by piquant black truffle mousse, while a plate of crispy pork belly with poached William pear provided a pleasing combination of juicy textures. Handsome desserts such as chocolate pudding with a rich bergamot cream round things off and the wine list is, of course, all-Italian. Excellent service, reasonably priced lunch menus and regular guest appearances from an opera singer make Tentazioni a congenial gem.
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Head Chef Alberto Modena came to London in 1997 then in 2002 he worked at Tentazioni for a year. After he decided to leave London and go back to Rome. Between years 2003-2014 Alberto experienced different kind of cuisine, working also for Michelin starred restaurants in Rome such as “La Pegola” or “Il Focarile”. When Riccardo, the owner and former chef of Tentazioni asked him to come back to Tentazioni and work with him, he didn’t think twice. In London Alberto feel free to prepare adventurous meals involving either fish, meat or dessert. The cooking technique he has adopted in London is quite modern and contemporary even though the flavour of each dish has to be absolutely Italian. In this way Alberto can present every dish with an original style and traditional taste such as Open Raviolo with Fresh King Scallops, Asparagus and Martini Dry Sauce or Oven Baked Monkfish Medallion, Pan fried King Scallops and Colonnata’s Lard with Soft Octopus Tortello Served with Broad beans, Peas and Broccolo Sauce
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