Francesco Mazzei will oversee Fiume as Chef Patron, while Head Chef Francesco Chiarelli will be responsible for the day-to-day running of the kitchen, the pair having worked together for many years at both L’Anima and Sartoria.
Chiarelli has worked alongside Francesco for over five years having joined him and his brigade at L’Anima before moving to Sartoria; he not only shares his forename but his Calabrian heritage too. Prior to living in London, Francesco Chiarelli worked as Head Chef at Cosenza’s Executive Hotel (now known as the Ariha Hotel) in Calabria, Italy.
The restaurant will pay homage to the Mezzogiorno, the Southern area or ‘the boot’ of Italy, that holds a special place in the heart of Calabrian native, Francesco. ‘Mezzogiorno’ means ‘noon’, ‘half-day’ or ‘lunchtime’, but for Francesco, the word evokes a sense of home with wholesome, hearty recipes made with the fresh, vibrant ingredients from the Mediterranean.
Mezzogiorno has a rich culinary heritage encompassing eight different regions, all with their own traditional recipes and identities, that will be featured on Fiume’s menu. A tempting selection of cicchetti and antipasti will include Saffron and mozzarella supplì di riso and Octopus with cannellini beans alongside freshly-made breads from the restaurant’s wood-fired oven. Handmade pastas will follow such as Burrata tortelli with hazelnuts and sage; Lamb ragout fettucine and Pici pasta cacio e pepe style while ‘Secondi’ include Beef tagliata; Seafood fregola and classic Aubergine parmigiana. In addition, Francesco will be bringing his signature dishes such as Zucchini Fritti and Tiramisu south of the river.
At weekends, families will be welcomed to join a relaxed Italian-style brunch, offering Eggs purgatorio; “The Italian Job”; and Frittataalongside the à la carte menu, all served in a relaxed atmosphere that reflects the laid-back Italian way of life, with guests welcomed throughout the day for lunch, dinner, light bites, and weekend brunch.