High quality marks Italian food business

Zarach and her husband recently opened their second Manicomio restaurant. It’s located in the City, complementing the first location in Chelsea.

“I hope that in a year’s time, it’ll be somewhere in the City that people talk about and make a point of going to,” she says.

“I want people to come there because they like the food and the service. No operation is perfect but so long as we’re doing the best we can and never short-changing customers by buying cheap fish or meat, I’ll be happy.”

Manicomio serves mainly Northern Italian fare with an emphasis on fresh produce. “The pasta is fresh and made on-site,” Zarach says.

She’s passionate about Italian food and drink and in addition to the restaurants, Zarach also imports and sells, through Machiavelli, a range of Italian foodstuffs. The range includes filled pasta, prosciutto, salamis, up to 85 Italian cheeses, pork (“Italian pork is very different – it’ sweeter”) and handmade risottos.

Zarach may come from Anglo-Iranian stock but notes: “Most of my life I have felt Italian.”Related articleManicomio opens in the City

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