Rare-breed organic beef shoulder braised for four hours with San Marzano tomatoes, thyme, rosemary and marjoram, then blended with Alpeggio butter and 24-month aged Parmigiano Reggiano. Served with authentic Gragnano half paccheri pasta tubes.

Only the brightest basil, 24-month aged Parmigiano Reggiano, hand-sautéed pine nuts, and organic Sicilian extra virgin olive oil makes it into our authentic pesto. We serve it with Gragnano trofie pasta tossed with lightly cooked green beans, just like they do in Genoa.

A beautifully vibrant San Marzano tomato sauce, infused with basil and tossed with 30-month aged Grana Padano cheese and Alpeggio butter. Served with fresh gnocchi made from potato and organic white flour.

Just three ingredients: finely grated Pecorino Romano cheese, lots of crushed black pepper and pasta from Gragnano. Creamy, peppery and highly addictive.

An intensely flavoured slow-cooked sauce with sausages, onions and bay leaves, finished with 30-month aged Grana Padano cheese and Alpeggio butter. Served over authentic, Gragnano mezzi paccheri pasta tubes.

A Godo classic: cubes of wild boar marinated for 24 hours in red wine, bay, rosemary and sage, then braised until tender with tomatoes, black olives, juniper berries and cloves. Served on authentic Caserecce pasta from Gragnano

We use only the best British lobster for this simple but indulgent dish of sweet lobster meat in a subtly spiced tomato sauce based on homemade lobster bisque and white wine. Served over perfectly cooked Gragnano pasta.

A Godo favourite: five or six types of mushrooms, including porcini, carefully chopped by hand, sauteed and browned; then seasoned with aromatic herbs. Served with authentic high-quality pasta from Gragnano.

The finest Sicilian Rosso di Mazara prawns - served raw, as is traditional - with calamaretti pasta, tossed in a pesto of Sicilian pistachio nuts, extra virgin olive oil and 24-month aged Parmigiano Reggiano.

Our version of the nourishing Italian soup, packed with Tuscan beans, barley, spelt, Umbrian lentils and carrots, and lightly simmered for two hours with rosemary, bay leaf, thyme and oregano.

Rich, fragrant organic beef and Veal meatballs, covered in a traditional pomodoro sauce.

A fillet of Scottish salmon, served on creamy mashed potatoes infused with tomatoes, topped with Pantelleria capers, Taggiasche olives, flavour-packed cherry tomatoes and fresh oregano.

Tender slices of slow-cooked veal on a salsa tonnata, a rich sauce of tuna, capers, anchovies, and mayonnaise, topped with sautéed diced apples and raisins. Served cold.

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Fresh gnocchi made from potato and organic white flour served with butter and Sage, crumble amaretto biscuit

Just San Marzano tomatoes simmered with diced guanciale (cured Tuscan pork, similar to bacon) and onions and served on calamaretti pasta. Perfectly simple.

Sun-dried tomatoes and black Taggiasche olives, pan-fried with a fresh tomato sauce and served on gluten-free caserecce pasta.

The vegan version of our bestseller: generous layers of fresh seasonal vegetables and herbs with our egg-free pasta and oat milk béchamel.

Oven baked Cod with mashed chickpeas and roasted almonds.