A taste of the Amalfi Coast: in conversation with ALBA London head chef, Stefano Tortelli

What is your earliest memory of authentic Italian food?

My earliest memory goes back to when I was six years old. I was in the kitchen with my mum and my grandma making homemade fettuccine. They were passing me a piece of dough with a rolling pin, so I could make my first homemade fresh pasta.

What is different about the Italian food experience at Alba to other restaurants in London?

Our focus is to deliver traditional Italian food with a modern and luxurious twist. For this, we use authentic products sourced from different regions and the best suppliers in Italy, making our recipes unique and distinctive from other restaurants.


The majority of our ingredients are sourced directly from Italy, mainly from local independent businesses. Many are made bespoke for Alba. For example, the panettone we use for the tiramisu is made all year for us; the figliata mozzarella is sourced from a small farm in Campania; our Amalfi lemons are farmed without pesticides and chemicals, as well as our varied range of tomatoes and other vegetables; our cheese and cured meats are also DOP and IGP products from Italy.


These are all ingredients growing in specific conditions (considering the minerality of the soil, the sun exposure and temperature of the air). Sourcing these special ingredients directly from Italy helps us make a difference and keep the originality and the flavours of our dishes, as well as supporting local business.

What inspired the menu?
The menu is inspired by the Amalfi Coast and “la dolce vita” – creating a vision of Italian luxury and the effortless joy of savouring fresh seafood and handmade pasta.


What do you want guests to feel when eating your food?
I want guests to take a journey to sunny, warm Italy while seated at our tables, feeling the breeze from the Mediterranean Sea and fresh air from the Alps in every bite. I want all of our guests to discover Italy through our menu. Anyone who’s passionate about food and searching for authenticity of ingredients and recipes is welcome in our restaurant.


There is an element of live dining theatre to some of the dishes. What led to this aspect of the menu?
The interaction between the service staff and the guests is part of our culture. Italian hospitality is all about making every guest feel welcomed. It’s very common for waiters to engage with guests and share the story behind a certain dish while presenting it. It helps create a connection between our food and the person enjoying it.

Is there anything on the menu that you’re particularly excited about and why?
I’m very proud of our signature dishes, like our ravioli capresi with yellow datterini tomatoes and clams, the ravioli with Neapolitan ragu, the saffron risotto Milanese with red Mazara prawns and caviar. I’m also excited for guests to try our Aperol spritz baba and the ice-cream block that will be added to our menu very soon.


There is an amazing storytelling aspect to the cocktail menu. Why was this important to convey?
In true Italian spirit, there is a range of impeccable, modern riffs on the classics, such as the negroni and spritz, which take drinkers on a tour of Italian cocktail heritage. We used very unusual glassware for the presentation, another little detail to take our guests to the Amalfi Coast.



What can we expect from the expanded cocktail menu?
We’ve added some clever twists on the classics, with one-of-a-kind presentation.


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