The bar at Sartoria was inspired by a "mozzarella bar" called Obikà, which manager Graziano first came across in Milan’s trendy Brera district. The idea is that customers select the ingredients for piccola portata (small plates).

Prosciutto di Parma is one of the affettati misti (cold cuts) on offer. It has been aged for 24 months and, together with San Daniele, is one of the best dry-cured hams made in Italy.

Top row (l-r): Finocchiona, a soft salami spiced with fennel seeds; Lukas Pfaff's Seville orange marmalade. Bottom row (l-r): scamorza affumicata; Parmigiano Reggiano; salami; Lardo di Colonnata; tart, crumbly Toma Brusca.

Refreshed each morning, the mozzarella tank keeps each ball of Mozzarella di Buffala Campagna (DOP) at room temperature – essential for appreciating the cheese's flavour.

Grissini (thin breadsticks) are a typical Italian accompaniment to affettati misti and cheeses.

Freshly-baked rock salt foccacia, olive sticks and pane toscano (Tuscan bread).

Foccacia filled with slices of mortadella, a type of salami from Bologna, which is made with finely minced pork, garlic, salt and pepper. This particular version is also studded with pistachios.

For dolci (sweet), there is always an offering of home made pastries on the bar – in this case, brioche.

Little pistachio and honey biscuits called Cantucci, to be eaten with wine or as dolci at the end of a meal.

A piccola portata, including affettati misti, such as Prosciutto Di Parma and Lardo di Colonnata (a Tuscan delicacy made from spiced and cured pork fat), ricotta, olives and homemade pickles.

A piccola portata with the addition of cherry tomatoes and olive bread.