At Cotto, chef and co-owner Giussepe Di Gennaro returns to his passion for simple, timeless Italian dishes. The menu is peppered with traditional favourites, such as a spaghetti carbonara, a pappardelle ragu, bruschetta, panini, and Gennaro’s trademark arancini.
Even within the realm of classics, the dishes show signature creativity. The carbonara comes topped with a meaty portion of pork belly, while the caprese features soft, roasted red peppers instead of the standard tomato, beneath a silky ball of mozzarella and crispy slices of salami for crunch. The Milanese pork chop is well seasoned, breaded and fried to golden.
The space has a rustic feel and it’s easy to settle in for a comforting meal (page 64).