• “Simplicity is the hardest thing to get right. Fabrizio always has gnocchi, ravioli and long pasta on the menu but the sauces change weekly. And the ingredients are high end. So it’s beef ribs and pork sausage from Ginger Pig and fish fresh from Billingsgate. The homemade beetroot gnocchi is a real thing of beauty – the rich, ruby colour, cooked with truffle oil and served with crushed hazelnuts and wild rocket. So is the ravioli filled with courgettes, courgette flower, ricotta and crispy Parma Ham served in marjoram butter. The Italians haven’t codified their cuisine yet, but Pasta e Basta confirm how good simplicity can be when it’s combined with imagination and ingredients.” Richard Johnson, British Street Food