Maurizio Morelli was first appointed head chef of a London restaurant, Ibla, (now shut down) at just 24 years old. Stints at Green Olive and Paolo followed as did the accolades but Latium, named after the region round Rome, is his first venture as chef and patron. Set up in 2003, Maurizio has successfully established this fine Italian eaterie opposite the Sanderson Hotel with help from restaurateur Claudio Pulze. Conveniently central, just north of Oxford Street, it's more glamorous than the location suggests. Dishes include sumptuous choices of black cod and slow cooked pork belly while 'Bollito misto' (boiled meat) is serve with a light, spicy marjoram broth. Ravioli is a favourite of Maurizio's, so much so that he's given it a separate menu entitled 'A Passion for Ravioli'. Wrapped up in the expert pasta envelopes are tasty pairings of artichokes and prawn, Swiss chard and walnuts. In March 2012, Morelli set up his second venture, Briciole in Marylebone.
Maurizio Morelli was first appointed head chef of a London restaurant, Ibla, (now shut down) at just 24 years old. Stints at Green Olive and Paolo followed as did the accolades but Latium, named after the region round Rome, is hi..
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