“Ethical sourcing continues to play a major part in the creation of the menu at Frizzante, from fresh seasonal vegetables to fresh, catch of the day fish”
Eddy Ambrosi spent 3 years studying the art of fine Italian cooking at a renowned catering college in the Lake Garda region. After completing his studies he worked for various restaurants in the surrounding mountain range, refining his skills in the culinary specialities of the region. This is where his passion for sourcing fresh seasonal produce began.
After moving to London, Eddy spent 3 years working with head chef Philip Owens at the ICA and began a wonderful period of fusing his knowledge of traditional Italian cooking with a diverse new range of flavours and styles.
Eddy found the perfect location which would enable him to apply his passion for fresh, seasonal and ethically sourced produce at a restaurant space within Hackney City Farm. 12 years on and Eddy has developed the Frizzante concept from café by day, serving Italian inspired dishes mixed with English favorite’s such as home made Pappardelle and a hearty homemade Shepherd’s Pie. At night the space is transformed into a charming candle lit restaurant with outside terrace serving a more traditional, Agriturismo style menu.
With a new BBQ area recently added Eddy can now offer sustainably sourced, home smoked salmon to the already fresh and local menu.