Semola

Italian eatery Semola takes its name from their use of semolina as opposed to conventional white flours. The restaurant is dedicated to keeping their dishes seasonal sourcing their ingredients locally or from their native Italy with the aim of keeping their environmental impact as low as possible.

A family restaurant through and through, Semola is run by mother-daughter team Daniela Di Cicco and Federica Ferraro, along with Ferraro’s other half, Salvatore Tombola. The trio learnt their respective trades in different corners of the country, an aspect reflected in the menu which offers a mouthwatering array of freshly-made pasta dishes, including cod ravioli and fusilli with broccoli and pine nuts, and the Pinsa Romana, a thinner, crispier “ancestor” of the traditional pizza.

Both the food and drinks menus are slim volumes, but what is on offer is impeccably fresh and new sauces are available every day. If you’re looking for a quick bite with either friends or the family (kids eat half price) Semola is a relaxed and welcoming dining experience.