The years of the economic boom and the generational change were those in which the company PAI was founded. Indeed, in that prosperous Italy of the first summer getaways, of FIAT 500, of the first miniskirts, and of Carosello, P.A.I. (Prodotti Alimentari Industriali – “Industrial foodstuffs”) was born in Novara. That was the beginning of a story of fragrances and flavoured crisp which accompanied the Italians until the present time. So these crisps are made with fresh, ripe, juicy Scottish tomatoes from the sun-kissed hills, glens and mountains ?

Favourite dishes of the tasting, though, was Prosciutto-like cured lamb sliced thin and served with mint, tomatoes and pistachios. Take what we Brits refer to as Crisps. Or what the Yanks, in their never-ending state of terminal food confusion, call Potato Chips. hite truffle, so highly prized it’s known as the king of the culinary world. The edible buried treasure was discovered by professional truffle hunters in the national park of the Abruzzo region using specially trained dogs. For mains I plumed for the lobster pasta. This is the signature dish here and has been for over a decade. If I had to eat nothing else but this meal 3 times a day for the coming decade I'd be a happy man. Perfectly cooked fresh pasta, huge meaty chunks of lobster and a rich tomato sauce topped off with a little cream. This is what living and eating out is all about. Forget the gluten-free trends, the vegan desserts and the clean eating. When I go out and treat myself I want something like this lobster dish. An absolute triumph cooked and served by true professionals. ing destination features a hand carved stone bar, imported from Italy, perfect for enjoying a pre dinner drink.

Finally, we were ready for dessert, which just had to be accompanied by a delicious dessert wine (see why we got the train!). So, Panna Cotta served with fresh fruits and Classic Baked Italian Cheesecake topped everything of very nicely. What were we worried about? San Carlo is a must for people who appreciate fine Italian food, good service, luxurious yet comfortable surroundings and value for money; and we will add to that a brilliant all round dining experience with great people watching thrown in for good measure! Love it! San Carlo, who are to Italian crisps what Fiat are to Italian cars, (ie variable quality and on sale everywhere), have introduced a new range bravely called…Highlander.

It was one of the first Italian restaurants to open in the city and was a regular haunt for footballers, television stars and politicians. San Carlo restaurants are well known for focussing on quality ingredients and regional Italian cooking, offering customers a chance to experience more authentic dishes from smaller localities. This week’s Bottega menu features specialities particular to Venice and Verona, along with prosecco and recommended regional wines such as Santa Margherita Pinot Grigio and Amarone. owe. On any given night you'll find plenty of City or United players hanging out there with recent arrivals Jose Mourinho and Paul Pogba already big fans. Those who crave heartier fayre to match the onset of autumn will need to rush over to experience ultimate Italian comfort food like Gnocchi coated with butter, sage and Monte Veronese cheese, a cow’s milk cheese which San Carlo had flown over especially. The gnocchi is served here in an edible cheese and breadcrumb basket. AUTHENTIC is a word much abused. Seasonal, too. And Italian restaurants that pay true attention to regionality are few and far between. Glossy San Carlo Cicchetti has never stayed tied for long to its name, a homage to Venetian gondoliers’ favourite small plates but in exec development chef FilippIt was ‘the’ place to be seen and guests even asked to be seated in the window so they were sure to be spotted. Aldo handed over the delicacy, as a welcome gesture, to old friend Carmine Sacco of San Carlo in Birmingham and diners at the popular Temple Street restaurant will be able to try the world’s most expensive food for themselves. Equally so if Highlander Caledonian Tomato was a Muhammad Ali among crisps. The Greatest of All Time. As one observer put it: “Italians used to be rubbish at producing their own crisps. When I lived in Italy in the late 1980's and early 1990's all crisps were ready salted or paprika flavour.”

So a humble nettle risotto, peasant food, is given a showcase in the new summer menu and beetroot ravioli are given equal billing – a quite ravishing dish, sprinkled with poppy seeds, not a million miles away from Polish pierogi. Commenting on the prized truffle, Aldo Zilli said: “Many have tried to describe the aroma and taste of the white truffle – the Romans believed it was an aphrodisiac, maybe it is, it’s intense and earthy and the smell of it can fill a room, but you have to experience it yourself as there’s nothing like it.” Open seven days a week, 365 days a year from noon until late, San Carlo offers diners the true taste of Italy. The menu features only original and signature Italian dishes; everything is made on the premises using only the best ingredients, many of which are flown in from produce markets across Italy.San Carlo, South Parade, chic yet authentic Italian dining in Leeds city centre. Situated on South Parade in the city centre, San Carlo is a large yet stylish restaurant, designed to create its own, unique atmosphere, using natural light and glass to blend contemporary and classic themes. This excit The tables are all white linen and nothing seems to have been left to chance when it comes to the set up. The crowd is very much a mixture of business folk, people out for a celebratory lunch (anniversaries, birthdays and graduations) with pretty much everybody in the room well-dressed. Obviously any one of San Carlo’s venues can be enjoyed at any time, but those with a poetic soul who fancy the chance to experience a similar diet to their favourite Shakespearean character, have until Sunday 9th October to head towards San Carlo Bottega in Selfridges to fully immerse themselves at the point where food meets culture. Bigoli pasta with wild spinach and slow cooked Piedmonte beef cheeks is another hearty and rich dish, as warming as a fine Italian wool coat. Perhaps the bard got it the wrong way round and it’s actually food that is the music of love? I started with the carpaccio of Octopus and tuna. Both tasted as fresh as seafood possibly could and were a wonderful light start to the meal. Exactly what a starter should taste like. Not filling you up but a little slivers of deliciousness whetting the appetite for what was to come.