London Italian restaurant Tortello has introduced a new autumn menu centred on handmade pasta, seasonal mushrooms, pumpkin, slow-cooked meat and truffle.

Among the new dishes is pumpkin tortelli with brown butter, bergamot, sage, walnuts and Parmigiano Reggiano. Tagliatelle arrives with sautéed girolles and chestnuts, while pappardelle is served with wild boar ragù and cacio ricotta.

Further pasta options include tortelli filled with beef shin cooked in Chianti, alongside a particularly indulgent black truffle and ricotta version dressed with truffle butter and freshly grated winter truffle.

Elsewhere on the menu, black truffle and ricotta croquettes are finished with Parmigiano, while hand-pulled La Latteria burrata is paired with cime di rapa.

A main course of slow-cooked beef cheeks comes with port wine sauce, cavolo nero and a potato and celeriac mash.

Tortello prepares its pasta by hand each day and changes its dishes according to the ingredients available throughout the year. The autumn menu is available now.