La Taberna Ristorante Italiano

La Taberna Ristorante Italiano Italian restaurant with gluten-free, vegan, vegetarian options
& e-store

Negroni: three parts that create a perfect circle of flavour…
12/05/2026

Negroni: three parts that create a perfect circle of flavour…

The word aperitivo originates from the Latin term “aperitivus” that refers to its purpose of “opening” the stomach and s...
09/05/2026

The word aperitivo originates from the Latin term “aperitivus” that refers to its purpose of “opening” the stomach and stimulating the appetite before a meal.
While the concept of a pre-dinner drink dates back to ancient Rome (known as “gustatio”) and ancient Greece, where Hippocrates reportedly recommended bitter, herbal wines, the formalisation of the term grew from these medicinal origins.
In its modern form, the tradition took off in the late 18th century, particularly in Turin, Italy, following Antonio Benedetto Carpano’s creation of vermouth in 1786.
In 1860, Gaspare Campari introduced his vibrant red, bitter aperitivo, served with soda or in cocktails like the Negroni and Americano, with its recipe still a secret today. Around the same time, Alessandro Martini and Luigi Rossi created their first vermouth, Martini & Rossi Rosso, also with a guarded recipe. Pharmacist Ausano Ramazzotti followed suit, selling his bitter successfully at his bar near Teatro alla Scala in Milan.
By the early 20th century, aperitivo had become a cherished Italian tradition.
Source:web

Crispy outside, tender inside 😉
18/02/2026

Crispy outside, tender inside 😉

“Cotoletta” derives from the French word “côtelette”, meaning “small rib,” which evolved from “côte” (rib). It refers to...
16/02/2026

“Cotoletta” derives from the French word “côtelette”, meaning “small rib,” which evolved from “côte” (rib). It refers to the bone-in rib cut, specifically the veal loin used in the traditional Milanese preparation.
The term first appeared in a 19th-century Milanese-Italian dictionary as “cutelèta”. 
While related to French breaded ribs (côtelettes) popular in the 18th century, the Italian, specifically Milanese, preparation developed its own identity.
The dish, though not always named “cotoletta,” has ancient roots, with mentions of breaded veal chops (lombolos cm panitio) appearing as early as 1134 or 1148 in Milan.
It was first officially documented in 1814 in a Milanese-Italian dictionary as “cutelèta”.
While similar to the Austrian “Wiener Schnitzel”, the “cotoletta” traditionally differs by being cooked bone-in, unlike the typically boneless schnitzel. 
Although “cotoletta” and “costoletta” are often used as synonyms, the term “costoletta” originally emphasised the presence of the bone, while “cotoletta” is frequently used for boneless versions, such as the thin, pounded-out “orecchia di elefante” (elephant ear), or versions made with pork, chicken, or turkey.
Source:web

“When you truly love, every day is Valentine’s Day.”
15/02/2026

“When you truly love, every day is Valentine’s Day.”

“San Valentino” (Valentine’s Day) derives from the Latin “Valentinus,” which in turn comes from “Valens,” meaning “stron...
14/02/2026

“San Valentino” (Valentine’s Day) derives from the Latin “Valentinus,” which in turn comes from “Valens,” meaning “strong,” “vigorous,” “healthy,” or “of value.” The saint, Saint Valentine of Terni, a 3rd-century martyr celebrated on February 14, is connected to this etymology due to his role as a defender of faith and the Christian tradition that transformed pagan rites into a celebration of love.
The “valentines” (love notes) are the primary modern symbol, along with hearts, chocolates, and Cupid.
The heart symbol as a sign of love first appeared in the 1250s, while Cupid represents the Roman god of desire. The chocolate tradition was solidified in 1868 when Richard Cadbury created the first heart-shaped chocolate box. Although handwritten notes date back to the 1400s, Esther Howland pioneered mass-produced lace valentines in the U.S. during the 1840s.
Source:web

The “gambero rosso di Mazara”: not just an ingredient, but a masterpiece of the sea.
13/02/2026

The “gambero rosso di Mazara”: not just an ingredient, but a masterpiece of the sea.

The Italian word “gambero “ derives from the Vulgar Latin “gambarus”, originating from the Latin “gammarus” or “cammarus...
12/02/2026

The Italian word “gambero “ derives from the Vulgar Latin “gambarus”, originating from the Latin “gammarus” or “cammarus”, which traces back to the Ancient Greek “κάμμαρος”(kámmaros).
“Gambero” (plural: “gamberi”) is the Italian word for both shrimp and prawn, often used interchangeably to describe these crustaceans. However, in culinary contexts, “gambero” frequently refers to prawns, especially when large (called “gamberoni” or “king prawns”). Smaller varieties, often called “gamberetti”, typically correspond to shrimp. 
In Italy, a “gambero” is often defined as being over 10cm, while smaller ones are “gamberetti”. Very large prawns are referred to as “gamberoni”.
“Gambero Rosso” is a highly prized species of Mediterranean red prawn, specifically “Aristeus antennatus”, known for its deep red color, sweet taste, and creamy texture.
Il “Gambero Rosso di Mazara” is fished in the Mediterranean Sea, particularly in the Strait of Sicily, and in Sicilian dialect, it is known as “ammaru russu”.
They are popular in pasta, grilled, or eaten raw.
Source:web

“Tiramisu is not just a dessert, it is a declaration of love in layers of mascarpone and coffee.”
11/02/2026

“Tiramisu is not just a dessert, it is a declaration of love in layers of mascarpone and coffee.”

The name “tiramisù” is a compound of “tira” (pull/pick), “mi” (me), and “su” (up), originating from the Veneto region of...
10/02/2026

The name “tiramisù” is a compound of “tira” (pull/pick), “mi” (me), and “su” (up), originating from the Veneto region of Italy. Specifically, it derives from the Treviso dialect phrase “tireme su,” which was Italianised as “tiramisù,” literally translating to “pick me up,” “lift me up,” or “cheer me up.” This refers to the invigorating, high-energy ingredients (espresso, sugar, and cocoa) designed to provide a boost to the consumer.
While some accounts suggest it originated in the 1800s as a restorative treat in Treviso, most records indicate it was popularised in the 1960s or 70s, possibly at the restaurant “Le Beccherie” in Treviso.
A popular, though debated, legend claims that the dessert was created by a madam in a 19th-century Treviso brothel to serve as an aphrodisiac for clients. It is likely a modernised, sophisticated version of “sbatudin,” a traditional mixture of egg yolk and sugar popular among local farmers.
The dessert first gained international recognition in the early 1980s.
Source:web

“There is no love sincerer than the love of food” 😉
09/02/2026

“There is no love sincerer than the love of food” 😉

The Italian word “pesce” (fish, from Old English “fisc”) derives from the Latin “piscis,” a term that identifies the aqu...
08/02/2026

The Italian word “pesce” (fish, from Old English “fisc”) derives from the Latin “piscis,” a term that identifies the aquatic animal. Its origin probably dates back to a Proto-Indo-European root “peisk-,” which refers to the fish itself. It is a primitive, non-derived name from which terms like “pescatore” (fisherman), “pescheria” (fish market), and “pescare” (to fish) are formed.
Source:web

“True harmony is achieved when the culinary experience is inclusive, offering every guest -regardless of dietary restric...
07/02/2026

“True harmony is achieved when the culinary experience is inclusive, offering every guest -regardless of dietary restrictions- the same level of sophistication, flavor, and prestige. This gluten-free pasta proves the point.”

Glutine (gluten) comes from the Latin word “glūten”, meaning “glue”.It refers to the sticky, elastic protein network fou...
06/02/2026

Glutine (gluten) comes from the Latin word “glūten”, meaning “glue”.
It refers to the sticky, elastic protein network found in wheat, with its usage in this context beginning in the early 19th century.
The term refers to the substance’s viscous, sticky nature. 
The gluten-free diet originated in the 1940s, primarily developed by Dutch pediatrician Dr. Willem-Karel Dicke, who discovered that removing wheat, barley, and rye cured children with celiac disease. His observations during the 1944-45 Dutch famine confirmed that eliminating gluten-containing foods alleviated serious digestive symptoms. 
The diet transitioned from a niche medical necessity for celiac patients in the mid-20th century to a broader, mainstream lifestyle choice in the 21st century, with a significant boom in popularity occurring around 2010.
Following the war, the “taste-free” stigma of early, specialised gluten-free foods began to fade as new, improved baking methods for gluten-free products emerged. 
Source:web

Address

1A Roman Way
London
N78XG

Opening Hours

Monday 12pm - 3pm
5pm - 10pm
Tuesday 12pm - 3pm
5pm - 10pm
Wednesday 12pm - 3pm
5pm - 10pm
Thursday 12pm - 3pm
5pm - 10pm
Friday 12pm - 3pm
5pm - 10:30pm
Saturday 12pm - 3pm
5pm - 10:30pm
Sunday 12pm - 6pm

Website

Alerts

Be the first to know and let us send you an email when La Taberna Ristorante Italiano posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to La Taberna Ristorante Italiano:

Shortcuts

Share

Category