New burrata menu

This spring, Babbo will introduce a special four-course burrata menu created by new head chef Carlo Scotto. Renowned for its fresh, creamy burrata, the Mayfair restaurant is proud to celebrate its hero ingredient with a dedicated menu.

A starter of Burrata cheese with tomato and basil is followed by homemade Tortelli pasta with burrata, Parmesan and herbs served with butter and nduja sauce. The main course of Beef fillet with spinach, burrata and tapenade makes way for the dessert of Sweet creamy burrata with berries in Caprese style to perfectly round off the meal.

Flown over from Italy twice a week, Babbo sources its burrata from Caseificio Maldera. The factory specialises in producing the artisanal cheese using only traditional handmade methods. First created in 1920, the cheese originates from the city of Andria in the Apulia region of Southern Italy. Suited to both sweet and savoury dishes, Burrata - which means ‘buttered’ in Italian - starts out much like mozzarella, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), before it is shaped.

Aged just 27, Scotto joined Babbo at the end of last year with a wealth of experience including training under Angela Hartnett at Murano and with the Galvin brothers at Galvin La Chapelle.

Babbo offers traditional Italian cuisine within an elegant yet intimate setting, combining traditional warmth and old-fashioned charm expected from a family run Italian restaurant. Clusters of framed family photos adorn the walls alongside a selection of vintage wines showcased next to the wooden staircase.

The new four course Burrata menu is priced at £50 per person.