Nativo is Italian for, roughly, ‘my hometown, unchanged’. The chef conveys his experiences of the northern Italian region of Piedmont directly through his dishes. Spaghettoni of tomatoes and butter are a flavour straight out of the region’s cafeterias. Bagna càuda of cauliflower and eggs sunny side up is inspired by the food that staff prepare for themselves. Bonet or Italian chocolate pudding is home cooking from Turin a city known for its chocolate.