The menu at beautiful Cibo Trattoria is a perfect spot for pasta and peaceful conversation. Executive chef Neil Taylor hails from England and there is a British sensibility to some of the non-Italian dishes. Use a combination of your favourite mushrooms including some exotics, such as black trumpets and chanterelles if you can find them.

8 ounces (250 grams) Buffalo mozzarella, ripped into 8 pieces

1/2 teaspoon cracked black peppercorns

1/4 cup butter

1 teaspoon chopped garlic

1/2 teaspoon chopped thyme

12 ounces (375 grams) mixed wild mushrooms, thinly sliced or torn

Salt and freshly ground pepper

1 teaspoon lemon juice

2 tablespoons roughly chopped parsley

4 slices sourdough bread, about 1/2 inch thick, grilled

1 clove garlic, peeled and halved

2 tablespoons extra virgin olive oil

2 tablespoons aged balsamic vinegar

2 ounces (60 grams) pecorino nero or an aged pecorino, shaved

Sprinkle mozzarella with cracked black peppercorns. Set aside.

Heat butter in a large sauté pan over medium heat and let it foam. Add chopped garlic and sauté for 30 seconds or until lightly golden brown. Add thyme and sauté another 30 seconds. Add mushrooms, turn up the heat to high and sauté for 2 minutes or until mushrooms get a bit of colour. Season with salt and pepper and cook for 1 minute longer or until mushrooms release their juices. Sprinkle with lemon juice and parsley and taste for seasoning. Keep warm.

Rub warm grilled bread with the whole garlic clove, drizzle with olive oil and place on warm plates.

Place 2 pieces of mozzarella on each slice of sourdough, divide mushrooms and any juices between slices, drizzle with the balsamic vinegar and top with shaved pecorino. Serves 4.