Name: Faros Holborn
Address: 57 Grays Inn Rd, London WC1X 8PP, UK, 8PP
Telephone: 07818 382911
Price range: $$
Rating: 7.455

Faros Holborn

Italy

Black Truffle Pasta is a luxurious Italian dish that celebrates the earthy aroma and deep, savory flavor of black truffles — one of the world’s most prized culinary delicacies. Originating from regions of Italy such as Umbria and Piedmont, where truffles grow naturally beneath oak and hazelnut trees, this pasta embodies simplicity elevated by exquisite ingredients. The dish typically features fresh tagliatelle, fettuccine, or pappardelle made with egg-based dough, lightly coated in a sauce of butter, cream, or olive oil, enriched with shaved or grated black truffle. The heat of the pasta gently releases the truffle’s complex aroma, creating an elegant and deeply satisfying flavor profile. 

High-quality black truffles, often Tuber melanosporum or Tuber aestivum, are at the heart of the dish. They bring an umami depth with notes of musk, garlic, and forest soil that pair harmoniously with the silky texture of handmade pasta. Some recipes enhance the flavor with Parmesan or Pecorino Romano cheese, a splash of white wine, or a hint of garlic, though traditionalists prefer minimal seasoning to allow the truffle to shine. 

Culturally, Black Truffle Pasta reflects the Italian philosophy of 'less is more' in cuisine — relying on the purity of seasonal ingredients and balanced technique rather than heavy sauces or complex preparations. It is often served in fine dining restaurants during truffle season, from late autumn to winter, and enjoyed with a glass of full-bodied white wine or aged red. Beyond Italy, the dish has become a symbol of luxury dining, served in upscale restaurants worldwide as a tribute to Italian culinary artistry. Its indulgent flavor and aromatic sophistication make Black Truffle Pasta a timeless favorite for special occasions and gourmet experiences.

Black Truffle Pasta

Greece

Deep Fried Calamari is a classic seafood dish beloved around the world for its golden crisp texture and delicate ocean flavor. Made from squid, the dish is typically prepared by slicing the body of the squid into rings, lightly coating them in seasoned flour or a mixture of flour and semolina, and then deep-frying until golden and crunchy. The result is tender squid encased in a crisp shell, often served with lemon wedges and a dipping sauce such as aioli, marinara, or tartar sauce. 

The origins of fried calamari are Mediterranean, with strong culinary traditions in Italy, Spain, and Greece, where fresh seafood has always been a central part of the diet. In Italy, it is known as “Calamari Fritti” and is a staple antipasto, commonly enjoyed with a squeeze of fresh lemon and a glass of white wine. In Spain, “Calamares a la Romana” are popular in tapas bars, typically served with garlic mayonnaise. In Greece, “Kalamari Tiganito” is similarly prepared, highlighting the same balance of crisp coating and tender interior. 

What makes Deep Fried Calamari special is its textural contrast — the perfect combination of crunchy and tender — and its ability to absorb the flavors of its accompaniments. It is essential to cook the squid quickly at high temperature to prevent it from becoming rubbery. Some modern variations include adding spices like paprika, chili flakes, or black pepper to the batter, or serving it over salads and pasta for added richness. 

Beyond being an appetizer, Deep Fried Calamari has become a symbol of seaside dining, evoking images of coastal taverns, summer evenings, and shared plates among friends. Its simplicity and universal appeal make it one of the most recognizable and beloved seafood dishes in global cuisine.

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Black Truffle Pasta

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