The Autumn 2012 menu is no exception to the imaginative and varied traditions of Le Quattro Stagioni, the latest menu provides a culinary journey for the senses to the north of Italy and specifically pays homage to the Piedmont region; Autumn antipasti features piadina (thin sliced flatbread), selection of embutidos, ‘vendimia’ salad with smoked herring or melted Tomino cheese wrapped in Speck. Their pasta dishes include the Duck Raviolis (homemade) and the Strozzapretti asciuta pasta (Fusilli) with sausage, pumpkin, ceps (mushrooms), rosemary and Pecorino cheese.

The risottos are one of the main features of the seasonal menu, all prepared freshly using organically grown ‘Acquarello’ rice with strictly limited cultivation. The Artichoke and Hedgehog Risotto served with smoked Tuna fish is one of the featured autumnal dishes. The fish and seafood options include Beach Squid stir fried with Scallions served over Ravioli de Tinta, meat dishes like Beef Steak with Gorgonzola Polenta and Tropea red onion with balsamic vinegar or the ‘bruneta’ Organic Veal Carpaccio with autumn mushrooms, rocket and parmesan cheese.