Fucina: Italian classics with the space to shine

Marylebone's latest opening works wonders with well-sourced organic ingredients

161102-fucina-top.jpg

Italian cooking, perhaps the world's most widely used and abused, can trip up even the most creative chef. In fact, it's the creative ones who fall flat on their faces, toying with classics deemed too familiar to leave unmolested, yet finding them resistant to faddish reinvention. No one needs a deconstructed spag bol.

Thankfully, Stefano Stecca knows when to stop inventing. As head chef at Fucina, a new arrival in Marylebone, he has built a menu that's both simple and intriguing.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
Explore More

Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.