DON GIOVANNI

As in all regions of Italy, pasta is one of our staple dishes, and owner and head chef Toni Sale prepares fresh pasta by hand every morning. Why not try our Sardinian pasta specialities - Malloreddos, Spaghetti Bottarga or Gulungiones, a type of Sardinian Ravioli. Customers who wish to have bread with their meal can order some Pane Carasatu - typical Sardinian thin, crispy bread served simply with extra virgin olive oil and a little fresh rosemary. You can also sample this as a starter - Pane frattau - with fresh tomato sauce and Pecorino cheese, with an optional - but authentic - poached egg. Our speciality main courses include fresh sea bass cooked in a sea salt crust, wild boar with mirto sauce, lamb cooked in vegetables with Cannonau - a traditional Sardinian red wine, and of course our house special - slowly roasted Suckling Piglet (available at weekends).

The vast majority of the ingredients we use, from the olive oil to the cheeses and breads, are imported directly from Sardinia. Fresh produce, like meat, fish and vegetables, are bought daily from the market, via local suppliers. Our blackboard menu changes every day, according to the best produce available. At Pepe Sale we use many organic products and we do not use any genetically modified foods.

We also have an excellent selection of vegetarian dishes available, and we are happy to cater for people with special dietary requirements, by arrangement, and we always have a selection of gluten-free pastas. Most days Chef/Proprietor Toni Sale prepares and makes a selection of fresh pasta for use in the restaurant, he can often be seen doing this at lunchtime or early evening as his pasta making area is in the front window of the restaurant, by the bar. Besides the more usual pasta varieties, Toni likes to create specially flavoured pastas and pasta with unusual fillings,