Black squid ink ravioli

The first time we met chef Roberto Zorzoli, he escorted us to his woodfire pizza station and showed us his flour. "What is so unique about my flour?" he asked, with childlike excitement, "I roast it. This makes my pizzas the best in town." This, we have to agree with. Last week, though, his invitation for a special menu, Color Palate, carried the promise of colour.'