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Lights, camera, pasta: Piccolino’s new Autumn/Winter collection revealed

Indulge in elegant dining and a traditional Italian welcome as Piccolino’s new collection brings cooked-to-perfection steaks, seafood and rich pasta dishes. Hailed as a modernisation on the classic Italian inspired menu, the new autumn/winter collection from Piccolino features new and classic dishes alike.

Much-loved restaurant, Piccolino, has launched a mouth-watering autumn/winter collection menu, celebrating the finest Italian cuisine served in truly welcoming hospitality across it’s restaurants nationwide, including five in the Yorkshire region. The new menu can be experienced across restaurants in Collingham, Harrogate, Bramhall, Ilkley and Sheffield.

Honouring the Italian heritage Piccolino is renowned for, the new collection introduces a fresh take on the restaurants’ roots and promises cooked-to-perfection seafood and steaks, as well authentic Italian classics, with the welcoming service that is known of Piccolino.

Alongside the launch of exquisite new Italian dishes, guests can expect to be wowed by a brand new look book style menu that exemplifies the simple, clean cut and classic heritage of the Piccolino brand. Combined with bold imagery that mirrors the look and feel of a classic coffee table book, diners can expect modern yet authentic dining from the new autumn/winter collection menu.

Part of Individual Restaurant Group, Piccolino has long been adored for its food offering, elegant dining and warm, authentic Italian service. Launching this week (Thursday 5 October), the new autumn/winter menu is set to modernise the classic Italian cuisine the restaurant is known for, with delicious seafood and the finest selection of steaks taking a starring role.

The highlight of the new menu, at the Sheffield location, is the Fassona steak. Sourced direct from the hills of Northern Italy, Fassona Piedmontese beef is an Italian delicacy rich in flavour and heritage. Served as Prime Rib, or T-Bone alongside garlic and rosemary roast potatoes, it is presented with a choice of steak sauce and a rocket and Parmesan salad.

For seafood lovers, there is a vast selection of fish and seafood dishes including whole lobster, dressed in garlic and parsley butter, lemon and finished with samphire, as well as a raw bar featuring tartare di tonno; yellowfin tuna tartare with fennel, chives, olive tapenade and crisp Sardinian flatbread.

Among the antipasti options are burrata fritta and a vegetarian arancini. Vegan and vegetarians will be spoilt for choice across the full menu too, with a variety of dishes such as risotto ai funghi porcini and tagliatelle contadina, a pasta dish complete with mushroom and vegetable ragu and finished with mozzarella style vegan cheese.

Alongside the main menu, guests can also choose from an express lunch menu, with selected favourites from the a la carte menu, as well as standalone new lunch dishes with prices starting at 20for two courses. The daytime menu features staples from the main menu such as bruschetta al pomodoro, branzino and risotto al gamberoni with the set vegetarian menu featuring gnocchi alla contadina.

Guests can expect the full works on a Sunday, with the new Sunday Roast menu. Featuring porchetta, grass fed beef rump, herb roast chicken or mixed nut roast, trimmings include garlic and rosemary roast potatoes, roast butternut squash, Yorkshire puddings and cavolo nero. Diners can also enjoy a sharing feast complete with a combination of any two roasts and sides, such as cauliflower cheese or truffle mac and cheese.

Alongside the new menu, expert bartenders are on hand to serve up the extensive drinks menu which includes iconic Italian cocktails such as the Aperol Spritz, Hugo Spritz and Campari Spritz, as well as well-loved signature cocktails such as the Pineapple Boogie Down and Lychee & Raspberry Daiquiri.

If wine is more your style, the expert sommelier suggestions on the menu will catch your eye. With white wines from Sicily, Piemonte and Umbria making the list, as well as red wines from Puglia, Campania and Tuscany to name a few.

Mark Window, Head of Food Development at Individual Restaurants; adds: “In crafting our autumn/winter menu at Piccolino, we have drawn inspiration from foods and flavours across Italy, combining creativity with culinary expertise.

“Each dish tells a story, a journey of taste and innovation, and we are excited to share this culinary adventure with you.”

Dario Barbato, Head of Wine at Individual Restaurants; comments: “Alongside our a la carte and lunch menus, we have also elevated our wine offering with the new autumn/winter collection. The new wine list features a selection of ultra premium, rare wines.

“It features wines from small wineries, which are organic and exclusive to Piccolino. The selection covers the most important wine regions in Italy.”

For more information on the new menu, visit

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