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The first, matching real delicacy to big flavour, was a septet of incredibly light ravioli filled with sea bass, and ringed by a beautiful lemon butter sauce. “You want more black pepper?” asked a Proclaimer. “Spicy boy!” If that wasn’t entirely to my taste, this signature dish – new to me, but apparently authentic – absolutely was. “Old boy, that’s remarkably good,” said Nick, who lived in Turin for years and knows his pasta. He was less taken with his vibrantly yellow tagliolini al tartufo (shavings of black, or summer, truffle), finding the pasta too eggy.
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