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Welcome to Tavola – Leamington's own little piece of Italy, where each dish captures the vibrancy of Italian life, from authentic Roman pizzas to a variety of pasta options. Tuscan executive chef Martin Serafino pours his passion into every creation, using premium Italian ingredients and the finest local produce. He describes the secret to his menu as a blend of 'tradition and innovation.' Additionally, they serve a scrumptious Bottomless Brunch daily from 11 am to 4 pm. Meeting Chef Martin, a native of my favourite Italian region, Tuscany, was a truly delightful experience! Martin is an incredibly talented chef with a remarkable heart DUCK RAGU WITH FETTUCCINE BY CHEF MARTIN FROM TAVÓLA INGREDIENTS - Fresh Tagliatelle Pasta 4 eggs  400g of flour (ideally 00 flour or all-purpose flour) (Optional: You can purchase ready-made Grano Duro pasta) or 300g of tagliatelle from the store; follow the cooking instructions on the package INGREDIENTS - DUCK RAGU 2 duck breasts (400g)   1 white onion   1 carrot   2 celery sticks   20g butter   1 spoonful of tomato concentrate   1/3 glass of red wine   5g fried rosemary   5g fried sage   Salt   Black pepper METHOD - FRESH PAST 1. Make a mound with the flour on a clean work surface and create a well in the centre. 2. Crack the eggs into the well, and using a fork, start beating the eggs, slowly incorporating the flour from the edges of the well. 3. Once the dough starts coming together, begin kneading it with your hands. Knead for about 10 minutes until the dough becomes smooth and elastic. 4. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out. 5. After the dough has rested, roll it thinly using a rolling pin or pasta machine, and cut it into tagliatelle (long, flat noodles) or your preferred pasta shape. 6. Cook in boiling water for 4 minutes ( tip - cook just after the duck is ready) METHOD DUCK RAGU 1. Start by chopping the carrot, celery, and onion to make the base for the soffritto. 2. The pieces should be small and uniform, about 2-3 millimetres on each side. 3. Heat a pan with a tablespoon of butter and a sprinkle of pepper; when the pepper starts to sizzle, it’s time to add the duck skin. 4. The duck skin flavours the sauce but will not be served, so it should be removed once the cooking is complete. 5. I leave it whole to make it easier to remove; after turning it over during cooking, it will be easier to remove. 6. Once it starts to brown and “melt,” add the vegetables and make a classic soffritto. 7. As soon as the onion becomes golden, add the diced duck meat and let it brown over low heat so it gains colour without burning. 8. If you notice the soffritto starting to dry out too much, add a little salt to the meat (this will make it release some juices) or simply some of the pasta water that is boiling on the stove. 9. Before adding the tomato paste, remove the duck skin from the pan and add some fried rosemary. 10. After that, add a tablespoon of tomato paste and, after mixing everything and the pan has reached its maximum heat, add a quarter glass of red wine. 11. Cook for another 15 minutes to evaporate the alcoholic part. 12. Now, the duck ragù is ready; keep it slightly soupy so you can toss the pasta to absorb the taste. 13. Once the fresh pasta is made and cooked, add it to the duck ragù to coat it thoroughly. 14. For garnish, fry a few leaves of sage until crispy and place them on top of the dish for an aromatic finishing touch. You can also add freshly shaved black truffle, though this is optional based on your preference. Find Tavóla - 📍44 Clarendon St, Leamington Spa CV32 4PE https://tavolauk.co.uk​ 😍 𝐈 𝐇𝐎𝐏𝐄 𝐘𝐎𝐔 𝐆𝐔𝐘𝐒 𝐄𝐍𝐉𝐎𝐘 𝐓𝐇𝐈𝐒! ▶ If you enjoy this video, please like it and share it. ▶ Don't forget to subscribe to this channel for more updates. ▶ Subscribe now:    / @biaskitchenshow   ⚡️ 𝐂𝐎𝐍𝐍𝐄𝐂𝐓 𝐖𝐈𝐓𝐇 𝐔𝐒: ▶ Website: https://biaskitchenshow.com ▶ Facebook:   / bianca.perry.18   ▶ Instagram:   / biaskitchenuk   🔔 𝐒𝐔𝐁𝐒𝐂𝐑𝐈𝐏𝐓𝐈𝐎𝐍 𝐋𝐈𝐍𝐊: ▶    / @biaskitchenshow   ⚠️ 𝐃𝐈𝐒𝐂𝐋𝐀𝐈𝐌𝐄𝐑: We do not accept any liability for any loss or damage incurred from you acting or not acting as a result of watching any of my publications. You acknowledge that you use the information I provide at your own risk. do your own research. ✖️ 𝐂𝐎𝐏𝐘𝐑𝐈𝐆𝐇𝐓 𝐍𝐎𝐓𝐈𝐂𝐄: This video and my YouTube channel contain dialog, music, and image that are property of "Biaskitchenshow" You are authorized to share the video link and channel and embed this video in your website or others as long as a link back to my YouTube Channel is provided