Owner-chef Nonaka’s passion is the village cuisine of Tuscany. His inspiration came when, on a trip to Italy, he tasted home cooking in a small town and was instantly smitten. The Carrettiera is pasta in tomato sauce seasoned with garlic and chilli pepper, while the Ribollita is a stew of bread, lentils and generous amounts of vegetables. Prizing simplicity, Nonaka conveys the flavours of rural Tuscany, accentuated with a touch of salt.