Tracked on 1 list across 1 authority.
The chef apprenticed mainly in Rome, but also in Tuscany and Naples. The blackboard lists dishes learnt in each region, from seafood fritto and tripe stew to charcoal-grilled lamb. Seasonal delights include pasta made with green peas and mushrooms sourced from Italy. The dessert tart is a recipe revealed to the chef by a 'mamma' in the region where he trained. The cuisine recreates the warmth and generosity of the Italian tables he encountered during his time there.
BOCCA del VINO appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
