With its large alfresco terrace with a fully retractable roof, Piccolino Bramhall is perfectly located for an Aperol Spritz in the sun or a full three-course meal inspired by the diverse cuisine from all of Italy’s regions, making best use of the finest seasonal ingredients.
A special care is taken in the sourcing of food, and Piccolino’s chefs are passionate about provenance and authentic, artisan recipes. The hand-filled pastas are made in house with premium quality Neapolitan 00 flour, fine semolina and free range eggs, and traditional techniques are used to make the slow-rising, hand-stretched pizza dough and the breads baked daily at the in-house bakery. Fish and meat, including bistecca steak, are also high on the agenda, with shellfish, in season, sustainably sourced from the clear waters of the UK via small independent suppliers and fish responsibly caught, including from some of the finest day boats around the British Isles. Piccolino’s team of skilled butchers in Cheshire source the best meat and poultry, fully traceable back to the farm, with prime native British breed beef hung for up to 10 days before cuts are hand selected, then dry aged on the bone for 28 to 35 days.
Desserts are made in house using locally sourced ingredients, such as milk and cream from the Ribble Valley, and include handcrafted speciality cakes from the dolci counter served with your choice of gelato, and a glass of Moscato, if you fancy. There’s also a special menu for Sundays, a separate menu for vegetarian and vegan fayre, a gluten intolerance menu, a bambini menu…
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