Come the 20th JULY at Divertimenti

227-229 Brompton Road, London SW3 2EP 

I have been given an excellent wine Barbera d’Asti Superiore  SANT’EMILIANO  2007 from

I feel extra proud to have been matched to this specific wine as by pure coincidence it is produced by my relatives in Piedmont

This Barbera is intense and complex with hints of red berries and spices, its colour is a deep ruby red with violet reflections which, inspired my recipe.

I am hand making  a polka dot Raviolo , filled with beef stewed in the same Barbera, cooked with a light marsala, pine nuts and raisin sauce, topped with fried sage to add a salty herb flavour to balance the sweetness of the sauce.

My dish will be accomplished using a DOP extra vergin olive oil Olio Flaminio from Spoleto, Umbria

If you are feeling like tasting my combination and 6 other tasty dishes and their matched wine, come to Taste&Match organised by BOOK A TICKET NOW!


book your ticket NOW

We are back with a new event The 20th of July,

at Divertimenti’s cookery school, the appointment involves 7 chef (between supper clubs and food bloggers). They will cook 7 receipes for 7 italian wines. Each visitor will taste 7 dishes with 7 glasses of wine.

The purpose of the evening is to make you understand how the right combinations of food and wine can bring out the full potential of both;

OFFICIAL HASHTAG: # tasteandmatch
LOCATION: The event will be held in the beautiful space of Divertimenti’s cookery school, 227-229 Brompton Road  London, Greater London SW3 2EP,
0870 129 5026 UK
DINNER’s TITLE: Taste & Match
7 wines + 7 dishes, arranged in 4 islands of taste (2 appetizers, 2 home-made and artisanal pastas, 1 main course, 1 desserts)
It’ll be a standing dinner in order to enable participants to know each other more easily.

Book your ticket ASAP before they are all gone


Dear Friends of Francesca’s Secret Kitchen

We are sorry you haven’t heard from us in while, things have changed a lot for the two of us, one of us has a new little baby and the other has moved to Denmark, so it has been difficult to keep doing our cooking events regularly.

Since we love it so much though, and miss those great nights, we decided to keep doing some special nights when possible. It will be a less regular appointment than what it used to be but we will keep you informed on when we decide to open the doors of Francesca’s Secret Kitchen to our dear guests.

The good news is that Francesca’s Secret Kitchen opens for you after a long break on the night of  FRIDAY 9 DECEMBER!

As some of you already know, tables get booked up very fast, and our method of booking is first-come first-served so if you would like to reserve a table for next friday please let us know as soon as possible.

Once you are confirmed, you will receive an email with the menu and details few days before the dinner.

Doors open at 8pm
Dinner will be served at 8.30pm and the door will close at midnight.
We can accomodate up to 20 people for dinner and have a lovely garden space in the summer!
Bring your own drinks.
Suggested donation £35

Let us know if you are vegetarian and we will take care of you.

…Grand Finale…Break

After the success of the 11 of March we are doing one more dinner the 25 of March, before our maternity break, we would like to thanks every one for being supportive and coming to dine with us in this year of dinners and good time.

Don’t panic we will start to do our regular dinners again sometimes in Autumn !

Meanwhile keep checking the blog for news and updates.

ciao F&F

The mountaineers dinner

…some of the typical food from the Italian  Alps and Dolomites…

Francesca’s Secret Kitchen forthcoming dinner events will be on:

– Monday 14 February, St. Valentine night at 70£ each
(Please specify if you would like to be mixed with others or in a table of 2)

– Saturday 19 February (FULLY BOOKED)

– Friday 11 March

– Friday 25 March

To book a table please email us on

Table Tales

The menu is online, read below the story of Risotto alla Milanese

More stories for dinner, see you Friday night

The legend of the invention of Risotto alla Milanese goes back to the year 1574.  At that time the Duomo, the magnificent Gothic cathedral, was being built and a large number of artists, architects, painters and craftmen arrived in Milan to work in its immense building site. One of these men was a young apprentice by the name of Valerius, of Flemish origins, who was in charge of staining the decorated glass for the windows. Everybody was teasing him because he added saffron to the pigments to obtain a more brilliant colour. Tired of the teasing, he decided to return the joke and added saffron to the rice to be served at his master’s wedding. The rice turned out so good that the idea spread immediately throughout the city and became the popular dish we know today.