270,000 mouths fed and nearly 10,000 litres of Prosecco drunk
April 2018: To celebrate turning five, Victoria’s favourite Italian cicchetti haunt, TOZI Restaurant & Bar, is sharing some of the secrets behind its success!
Hungry Londoners have eaten over 42,000 plate-fulls of the restaurant’s famous signature dish, Buffalo Ricotta Ravioli with Black Truffle, since it opened its doors on 13th May 2013 – meaning that 84kg of black truffle has been devoured eating this dish alone! Now, for the first time, Head Chef Maurilio Molteni is revealing just how to recreate it so that customers can try their hand at making it at home.
Never one to sell himself short, Maurilio has also unveiled how to make TOZI’s Meringata dessert. Delicious when done right, those with a sweet tooth need look no further for the simple steps to create a picture-perfect dessert that will impress whoever is lucky enough to try it.
The set of how-tos wouldn’t be complete without a cocktail or two, and TOZI’s Long Life Sour and Limited Edition will do the trick. Using specialist Italian gins including Robymarton with its cinnamon and ginger notes, and Gin Del Professore with hints of Juniper and lemon to create the blends, each shine in their own right and are made with precision by the restaurant’s expert bartenders.
When you can’t settle for anything but the original, TOZI is open from 12:00 - 22:30 Monday to Friday and from 12:30 – 22:30 on Saturday and Sunday. Visit to experience traditional and authentic Italian dishes from the back streets of Venice in the perfect atmosphere – and look out for the restaurant’s iconic vintage Fiat 500s, one of ten that have called it home since it first opened its doors five years ago!
Buffalo Ricotta Ravioli with Black Truffle
For the pasta dough: - 500g ‘00’ flour - 5 whole eggs - 5ml olive oil - Pinch of salt
For the filling: - 250g Buffalo Ricotta - 250g grated Parmesan - Salt and pepper
For the sauce: - 150g butter - 50ml vegetable stock - Salt and pepper - Splash of truffle oil
Method (pasta dough): 1.Pour the flour into a large mixing dish with the eggs, olive oil and pinch of salt. 2.Using a fork, start to beat the eggs into the flour. Start to gather with your hands until the pasta dough is smooth. 3.Cover with cling film and leave to rest for half an hour.
Method (filling): 1.Roll out the dough until it’s 1mm thick and cut into rings. 2.Place walnut-sized scoop of buffalo ricotta into the centre of rings. 3.Dampen edges and fold into half-moons. Leave to dry on floured surface. 4.To cook, boil water and add salt. 5.Cook ravioli for between 2 – 4 minutes, depending on thickness.
Method (sauce): 1.Melt butter in a saucepan and add the vegetable stock. 2.When creamy, add the ravioli and stir gently. 3.Add a splash of truffle oil. 4.Serve with black truffle on top.
Available for £8.75 at TOZI
Meringata Dessert For the meringue: 200g egg whites 200g caster sugar 200g icing sugar
For the semifreddo: 200g egg whites 320g sugar Greek yoghurt 160g semi-whipped cream
Method (meringue): 1.Pre-heat oven to 90 degrees. 2.Whisk egg white with sugar until the mix thickens. 3.Put mixture into a piping bag and pipe onto baking tray and cook until firm.
Method (semifreddo): 1.Fold the Greek yoghurt with the sugar and egg white. 2.When ready, put mixture into piping bag and layer between the meringue. 3.Crumble meringue and scatter on top layer of the semifreddo. 4.Put into the freezer until frozen.5.Serve with black cherries and icing sugar.
Available for £6.75 at TOZI
Long Life Sour 30ml Robymarton Gin 20ml Amaretto Disaronno 15ml Pino Mugo 20ml lime juice 20ml sugar 1 x egg white
Method: 1.Mix the Robymarton Gin, Disaronno, Pino Mugo, lime juice, sugar and egg white in a cocktail shaker until foamy. 2.Add ice to the cocktail shaker. Shake again. 3.Using a strainer, pour into a sour glass. 4.Garnish with grated nutmeg. Available for £11.50 at TOZI
Limited Edition 25ml Campari 25ml Vermouth del Professore 25ml Gin del Professore
Method: 1.Pour the Campari, Vermouth del Professore and Gin del Professore into a glass. 2.Add ice and stir to melt a little. 3.Garnish with liquorice stick and dry lemon.