Thank you @allisonfoat for making us part of your list for variety, vibes & views, we are elated.
Allison Float states, " Milan-born chef Guido Brambilla has ditched Bermuda for his Bocca cucina on Bree Street. Since taking it over in October, he and his wife Adnana have given the ristorante a striking new look and changed up the offering to include more authentic urban Italian cuisine, including Neapolitan-style wood-fires pizette (16cm pizza), stracciatella, panzarella, salumi and caponata, invitingly served up on share-plates." Don’t miss: The Foresta pizzette with wild mushrooms, rosemary mascarpone, parmesan shavings and truffle drizzle, with the stracciatella pot on the side.
Read the full article here : http://capetowndiva.com/5-bars-eateries-in-cape-town-variety-vibe-views/
Tell ya friends and alert the kiddies, cause this artisanal deli is going to change the way Perth peeps dine in. The food is so good. Like, single-tear-gracefully-rolling-down-your-cheek-at-a-wedding good. Still haven’t figured out how to repost on Instagram so sharing a screen grab from @termatson ’s account. Here’s my amazing brother @chefsalmeri, standing in the doorway of his new Pasta Deli, located at 44 Napoleon St, Cottesloe. So incredibly proud of this man. A man who (even before attending culinary school in Florence) would put on a chef’s uniform just to cook us lunch at home. Nothing odd about that. Sal’s Pasta Deli, opening soon. #salspastadeli#salspasta#freshpastalife#italiancooking#cottesloe#supportlocalbusiness#napoleanstreetcottesloe#wherethepastaat
It’s true - good pasta is timeless & resistant to trends. ⠀
We’re pleased to be in the @broadsheet_melb guide to Melbourne’s best pasta - so many great venues on the list! (article link in profile)⬆️
Today, there are various types and materials used for drying homemade pasta. Known as di telai or giostre, as they were originally called, they were invented by the knowing hands of fifteenth-century artisans, who produced them in wood formed by a central vertical axis. The purpose was a support to hang long strips of pasta for drying.
Looking for last minute gift ideas? Checkout our new cooking class on 1/26 or choose a gift card so your loved one can choose a class or from our Italian Gourmet2Go menu
Class Description: Come join Commellini Estate’s Executive Chef, Jeannie Lincoln, and learn how to create the delectable pillow like pasta: Gnocchi. You will be getting your hands dirty at the Estate, in this hands-on cooking class. Class culminates in a delicious meal, served family style, inside the historic Commellini Estate’s Main Venue.⠀
On the Menu:⠀
Rustic Italian bread⠀
Caesar Salad: romaine lettuce, homemade croutons, Caesar dressing and garnished with fresh Parmesan.⠀
Garlic Parmesan Gnocchi, served with your choice of the following signature sauces: Gina’s Marinara, Leda’s Famous Bolognese Meat Sauce, Albert’s White Wine Alfredo.⠀
Each participant will receive a recipe card to take home. The class, including meal time, takes approximately 3 hours.⠀