Wild garlic tagliatelle
Hand-cut, brown butter, aged pecorino.
London · Bologna
Marco Bellini
Chef · Seasonal Italian cooking, private dinners and pop-ups
I cook what the market has that morning. Fifteen years in kitchens from Bologna to London taught me one thing: great produce, handled simply, wins every time.
Now I run supper clubs, private dinners and a pasta class on Sundays.
This season
Slow lamb shoulder
Rosemary, white beans, salsa verde.Blood orange tart
Olive oil pastry, crème fraîche.
From the pass
Salmon, fennel and capers Farfalle with pesto Prep, 7am Market salad Friday pizza The dining room
Kitchens
Founder & chef
2022 – Present
Tavola Supper Club · Self-employed
London
Monthly 30-seat dinners in a converted bakery. Sold out since the second one.
Head chef
2017 – 2022
Osteria del Ponte · Full-time
London
Ran a team of nine and a menu that changed every week.
Sous chef
2011 – 2017
Trattoria Gallo · Full-time
Bologna
Fresh pasta by hand, 400 plates a night.
Cook with me
Private dinners
Four courses in your home for 6–14 guests.Pasta class
Sundays, eight people, flour everywhere.Pop-ups & events
Launches, weddings and long-table feasts.