June arrives. The menu slows Summer down.

After a week of thirty-degree heat and the breathless energy that comes with it, June opens with something more considered. The temperatures have eased into the twenties, the light is softer and the week carries a quieter kind of pleasure. The menu at MyCaffé this week reflects exactly that shift: five dishes that are precise, generous and entirely at ease with the season.

The Cavatelli con Crema di Cavolfiore e Vongole open the week with a pairing that sounds simple and delivers with real depth. Cavatelli are one of southern Italy’s oldest pasta shapes, small and shell-like, their hollow formed by pressing and dragging the dough with a finger in a gesture that has not changed in centuries. Cauliflower, roasted or slow-cooked until it collapses into a cream, loses every trace of its raw sharpness and becomes something sweet, nutty and silky. The clams alongside bring the sea: their clean, briny flavour cutting through the richness of the cream and pulling the whole bowl into balance. A dish that knows exactly what it is.

The Risotto con Funghi Cardoncelli e Speck Croccante is the week’s most quietly compelling dish. Cardoncelli mushrooms, also known as king oyster mushrooms, are native to the dry grasslands of southern Italy and are among the most prized fungi in the Puglian kitchen. Their flesh is firm and meaty, their flavour earthy without being heavy, and they hold their texture through the slow cooking of a risotto in a way that most mushrooms cannot. The crispy speck alongside is the counterpoint: salty, smoky, with a crunch that breaks through the creaminess of the rice and makes every spoonful worth arriving at.

Then the Fagottini Farciti di Burrata con Scampi e Coulis alla Bisque di Astice, which are the week’s most generous gesture. Fagottini are small parcels of pasta, gathered and tied at the top like little bundles, their shape an act of care before the first bite. Here they carry burrata inside, that extraordinary Puglian cheese whose outer shell yields to a soft, creamy interior called stracciatella. The scampi alongside bring sweetness and the sea, and the lobster bisque coulis beneath is a sauce with real ambition: a bisque is one of the most labour-intensive preparations in classical cooking, built from roasted crustacean shells, aromatics, cream and patience, reduced until every drop carries the full weight of the sea. A dish that earns its price and its place on the menu.

The Fusilli con Asparagi e Pomodorini offer the week’s lightest moment. Those spiral pasta whose grooves catch and hold whatever they meet arrive here with asparagus, one of the great Italian seasonal ingredients of spring and early summer, and cherry tomatoes whose sweetness and acidity create the simplest and most honest of sauces. There is nothing here that does not belong, and nothing missing. The kind of dish you order when you want the ingredients to speak for themselves.

And finally the Tagliata di Filetto di Pollo con Pomodori Secchi, Insalata di Spinaci e Salsa Yogurt Fatto in Casa. Tagliata, meaning simply “cut” or “sliced”, refers to a preparation where the meat is cooked and then sliced across the grain before serving, allowing the juices to run and the texture to open. Here it is halal chicken fillet, treated with the same elegance as the beef tagliata it echoes, served with sun-dried tomatoes that carry the concentrated sweetness of summer, a fresh spinach salad and a homemade yoghurt sauce that brings coolness, acidity and a lightness that makes the whole plate feel like June.

Come any morning this week for your cappuccino before the day begins. The bar is warm, the pastries are fresh and the terrace is there whenever the sky allows. Wednesday, Thursday and Friday evenings until 19:00, Alessandro will be at the bar with MyAperitivo: a salumi board, tarallini and a glass that suits a June evening perfectly.

Benvenuto, giugno. ☕