Best Dishes at Trullo

The signature dish that put Trullo on the map and sparked London's pasta revolution. The ragu is slow-cooked for eight hours — most restaurants do three to four — which gives the meat time to break down completely and flavour the sauce with incredible depth. Multiple reviews specifically mention the sauce-to-pasta ratio as exceptional. The pasta is hand-rolled minutes before service. It's been on the menu since day one because it's become iconic.

The most simple and austere pasta on the menu. Just handmade pici, aged cheese, and plenty of black pepper. The difficulty is in the technique — getting the cheese to coat the pasta without clumping requires precise temperature and timing. Reviewers note this as non-negotiable if it appears on the menu that day. It's the opposite of fancy — it's a test of fundamentals.

A carefully balanced dish — not too mushroomy, not too creamy, not overly garlicky. The wild mushrooms change with season, bringing different earthy notes. The pasta texture is silky. Reviews describe it as exemplary restraint and proportion. The key is that it tastes like mushrooms and pasta, not like a creamy mushroom sauce that happens to contain pasta.