The food at Luca has greatly improved since our last visit.
The Vitello Tonnato (€15) was delicious. The tuna sauce was perfectly balanced, with lacto-fermented onions, a small amount of radish, capers, some flakes of parmesan for crunch, and a few peppery Japanese salad leaves.
We couldn’t resist using the olive bread to soak up every bit. The main course, taglioni with Norcia black truffle (€28), was exemplary. Served with Parmesan, olive oil, and butter, the black truffle from Umbria and the perfectly-cooked pasta made a heavenly combination.
The chef also added a hint of spice (Sansho? Sichuan?) to bring the dish to life.