Vini Enoteca

Last Night's Regional Dinner: Sicily

2010-02-10T10:00:00.024+11:00

Known as the basket of the Mediterranean, over its history Sicily was repeatedly raided for the bounty of agricultural products yielded by its fertile volcanic soils.

The cuisine of the region bears the influence of its invaders, with the Greeks and Romans bringing olives, grapes, and chickpeas; the Arabs, spices such as saffron and cinnamon as well as apricots, almonds and melons.

Tonno (tuna) is the fish of the region, and is prepared in a variety of ways including the air-dried musciama. The fish is seasoned with salt and fennel seeds and preserved for thirty days before being served in thin, translucent slices drenched with olive oil.

The traditional method of tuna fishing is the ritual slaughter known as the Mattanza, a bloody affair which serves as the occasion for a major event on the folklore calendar of the region.

The corralling and harpooning of the fish is carried out under the direction of the head fisherman, known as the rais, to the tune of ancient folk songs.

Another important Sicilian product is Marsala wine, which was discovered in the town of the same name in the late 18^thcentury by an Englishman called John Woodhouse.

The fortified dessert wine took the world by storm, giving Spanish sherry a run for its money. Marsala varieties range from the lighter Oro and Rubino to the more indulgent, 18 per cent proof Vergine Stravecchio.

Marsala has been used to season the thinly sliced veal in the scaloppine dish in this week’ssecondo. Sautéed and served in a veal jus, it is accompanied by that other typically Sicilian dish, eggplant caponata.

The Menu

Antipasti

Olives

Fava beans

Arancini

Sardines

Musciama

Zucchini flower salad

Primi

Fellini w/ braised eggplant & ricotta

Tomato & Basil Salata

Secondo

Veal Marsala

Caponata

Dolci

Cassata

Watermelon Granita

Our cassata sponge cake was filled with home candied citrus fruits and cherries, chocolate and amaretto. (Served with watermelon granita, the regional crushed-ice specialty.)

Last Night's Regional Dinner: Abruzzo

2010-02-03T10:40:00.012+11:00

The cuisine of Abruzzo is known for its robust mountain dishes, with lamb taking place of prominence in the shepherds’ fare of the region.

Desserts are often based upon nuts such as almonds and walnuts, as in the torrone (nougat) that rounded off this week’s menu.

Abruzzi is the Italian birthplace of saffron, an aroma derived from the pistils of crocus flowers, which rose to prominence in the Middle Ages as a culinary symbol of power and wealth.

Whilst its use has declined in the cuisine of the region, it is used in traditional dishes such as scapece, the marinated fish that is included in this week’s antipasti.

The vinegar marinade allowed scapece to be preserved in special wooden vats and passed down from one generation to the next in the town of its origin, Vasto.

The Menu

Antipasti

Scapece

Deep fried school prawns

Calamari & Peppers

Funghi

[Matching wine: Bianco ‘08]

Primi

Minestrone

[Matching wine: Cerasuolo Rosato ‘08]

Secondi

Slow Roast Lamb

Insalate Abruzzese

[Matching wine: Chronicon Montepulciano ‘06]

Dolci

Fresh figs

Pecorino

Torrone

Last Night's Regional Dinner: Puglia

2010-01-13T09:32:00.014+11:00

Puglia, the heel of the Italian boot, is known for its rustic cuisine, which is centered around the oven.

Bread and pasta made with durum wheat are the major staples of the region, with the balance made up of vegetables, olive oil and seafood.

This week’s Antipasti menu includes the tasty sourdough Pane di Altamura as well as Taralli, the crispy and distinctively shaped bread rings.

Burrata, the mozzarella ball that hides a rich, creamy centre, is a specialty of the region, as is Tiella, is a baked vegetable dish.

The Menu

Antipasti

Taralli
Roast Olives
Pane Altimura
Fava & Chicory
Tiella
Burrata
Zucchini Flowers

[Matching Wine: Terravecchia Falanghina ’08 - Lucera]

Primi

Home made cavatelli

Roast tomatoes

Rocket, dried ricotta

[Matching wine: Rosso Canosa ’07 – Altamurgia]

Secondo

Bream al Cartoccio

Braised Roman Beans, tomato

[Matching wine: Cantele Varius ’04 - Salento]

Dolci

Frutta di Stagione

Cartellate

Pecorino

Last Night's Regional Dinner: The Veneto

2009-12-16T10:43:00.000+11:00

The characteristic ingredient of the region is rice, with various risotti dishes featuring, along with the popular dish risi e bisi (rice and peas).

Other staples of the Veneto include polenta, beans and legumes, asparagus and seafood, including the ever present Baccala (cod) and San Pietro (John Dory.)

The Veneto is one of the most important wine-producing areas of the Italian mainland, with the province of Verona yielding the prolific red Valpolicella as well as the best-known Italian white, Soave.

Prosecco is produced in the eastern part of the region, and is the key ingredient in the Venetian aperatif of choice, the Bellini (made of chilled Prosecco di Conegliano and puree of white peaches.)

The Menu

Antipasti

Asparagus

Polenta & Baccala Mantecato

Seppia in Zimino e Zucchini

Sopressa & Coppa

Crostino w/ Duck Fennel & Cinnamon

[Served with a Bellini]

Primi

Risi e Bisi

[Matching Wine: Pratello Incrozio Manzoni ‘08]

Secondo

Roast San Pietro w/ Potato & Eschallot

Radicchio Rocket & Borlotti Beans

[Macthing Wine: Ca Rugate Soave ’08; or

Accordini Valpolicella Ripasso ‘07]

Dolci

Roast Peach, Cherries

Panettone & Mascarpone

[Matching Wine: Ca Rugate Recioto

della Valpolicella ‘07]

Last Night's Regional Dinner: Calabria

2009-12-09T10:49:00.012+11:00

Calabria is a rugged, mountainous land, surrounded on either side by the Tyrrhenian and Ionian Seas. Its cuisine is based around simple produce coaxed from the tough land, prepared according to age-old traditions organized around a calendar of religious festivals.

Throughout a string of invasions, the Calabrians guarded their traditions whilst selectively absorbing foreign imports such as eggplants, artichokes and citrus fruits (introduced by the Arabs.)

The Calabrian passion for swordfish traces back to the Byzantine era, and the end of the fishing season is celebrated with the spectacular swordfish festival, held each year in the town of Bagnara Calabra.

The Menu

Antipasti

Pitta

Fiore di Zucchini w/ Mozzarella

Nduja

Mushroom Salad w/ Pecorino

Marinated Sardines

Primi

Ravioli of Eggplant w/ Tomato Pork & Basil

Secondo

Seared Swordfish w/ Pinenuts, Orange & Green Olive

Tomato, Cannellini Beans, Celery & Preserved Lemon

Dolci

Watermelon & Bergamino

Mostaccioli

Last Night's Regional Dinner: Campania

2009-11-25T13:23:00.003+11:00

Campanian cuisine centres around the region’s bustling capital, Naples, a fast paced city that has endured a string of foreign rulers and yet retained its characteristic simplicity and distinctive flavour.

Neopolitan specialities include pasta and, of course, pizza, as well as mozzarella made from buffalo milk and fresh seafood from the Gulf of Naples. Dishes feature a variety of fresh vegetables sourced from the fertile volcanic plains of Vesuvius.

The Menu

Antipasti

Mozzarella

Calzone

Marinated Vegetables

Octopus Affogato

[Matching Wine: Caggiano Fiagre ’08]

Primi

Fresh Penne w/ Tomato Beef Ricotta Salata

[Matching Wine: Lacrima Rosato ‘08]

Secondi

Roast Sardines, Oregano, Breadcrumbs

Tomato Salad

[Matching Wine: Caggiano Tauri ‘05]

Dolci

Limoncello Agrumi

Croccante di Nocciole

Last Night's Regional Dinner: Val D'Aosta

2009-11-18T20:52:00.016+11:00

Occupying the northwest corner of Italy, the Val d'Aosta is the country's smallest and least populated region. Occupying an Alpine valley, it is home to some of the tallest mountains in Europe.

The autonomous Val d’Aosta steers its own course in its cuisine as in politics, melding the influences of its Swiss and French neighbours (not to forget the Piedmontese.)

Dishes are typically based upon beef and game meats, outstanding cheeses and root vegetables.

The distinctive flavours of alla valdostana cooking are complemented by the region’s exceptional wines.

The Menu

Antipasti

Crostini w/ Caramelised Onion & Sage
Coppa & Cured Beef
Artavaggio

Pear & Walnut Salad

[Matching Wine: Petit Arvine ’08 Les Cretes]

Primi

Fontina Stuffed Gnocchi w/ Mushrooms & Chives

[Matching Wine: Torrette ‘07 Les Cretes]

Secondo

Carbonade

Cabbage Salad

[Matching Wine: Della Sabla '06 Les Cretes]

Dolci

Polenta Cake w/ blueberries & mascarpone

Last Night's Regional Dinner: Liguria

2009-11-11T13:25:00.005+11:00

The factors that have shaped Ligurian cuisine over the centuries include its unique geographic position between the Alps and the Mediterranean, its temperate climate and, above all, the presence of the historic seaport of Genoa.

Seafood plays its natural role, whilst being balanced by a variety of vegetables and fragrant, fresh herbs, preferred over dried spices by the returning sailors who were the primary influencers of Ligurian cuisine.

Enduring specialties of the region include focaccia, basil pesto and savoury cakes such as torta pasqualina, made with spinach and swiss chard. Tuna, anchovies and whitebait are sourced from the restless waters of the Gulf of Genoa.

The Menu

Antipasti

Olives

Focaccia

Deep Fried Anchovies & Lemon

Torta Pasqualina

Rabbit Terrine

Primi

Cozetti w/ Pesto, Green Beans & Potato

Secondo

Chargrilled Tuna w/ Cherry Tomatoes, Peas & Marjoram

Fennel Rocket & Radish

Dolci

Sciumette

Last Night's Regional Dinner: Lazio

2009-11-04T11:39:00.004+11:00

The cuisine of Lazio is influenced by its pastoral tradition, with the ubiquitous lamb being served roasted and the innards and offal put to good use. The favourite vegetable of the region is the artichoke, which is often served lightly fried.

Regional dishes make use of sheeps milk products such as pecorino, Lazio’s most important cheese. Surrounding Rome are the Castelli Romani hills that yield Frascati, the reputed white wine.

The Menu

Antipasti

Deep Fried Artichoke & Chickpeas

Crostini Chicken Liver & Sage

Boiled Egg, Anchovies, Celery & Potato

Cazzimperio

[Matching Wine: Corte Dei Papi Colletonno ‘07]

Primo

Gnocchi alla Romana w/ Guanciale

Tomato Peas & Pecorino

[Matching Wine: Frascati Castel de Paolis ‘07]

Secondo

Slow Roasted Lamb Leg

w/ Cannellini Beans, Fresh Garlic & Parsley

[Matching Wine: San Magno Cesanese del Piglio ‘05]

Dolci

Crostata & Sheeps Milk Yoghurt

Last Night's Regional Dinner: Trentino

2009-10-21T15:31:00.009+11:00

This relatively young Italian region bears the culinary influences of neighbouring Germany, with potatoes, apples, cabbages and smoked meats as essential as tomatoes, olives and pastas are in the rest of Italy.

Polenta— the great peasant staple— is a Trentino favourite, as is speck, a wood smoked country bacon flavoured with herbs and spices.

The Menu

Antipasti
Speck & Chifel

Polenta & Mushrooms

Crostino w/ River Trout & Artichoke
[Matching Wine: Ferrari NV Brut Spamante]

Primi

Rye Tortelli Spinach Ricotta & Caraway

[Matching Wine: Alois Nageder Pinot Grigio ‘08]

Secondo
Slow Roasted Pork Shoulder

w/ Potato & Horseradish

[Matching Wine: Foradori Teroldego ‘05]

Dolci

Apple Fritelle
Goats Cheese & Fig Jam

Last Night's Regional Dinner: Sardinia

2009-10-14T08:08:00.003+11:00

The geographic isolation of Sardinia from the Italian mainland is what gives the cuisine of the region its distinctive flavour.

Freshness and simplicity are the guiding characteristics of the region, highlighting the natural flavours of the produce yielded by the land and surrounding seas.

Whilst seafood plays a large part in the regional cuisine, there is also a strong emphasis upon lamb, a rich resource of the mountainous inland.

The Menu

Antipasti

Pane carasan
Arichoke, potato, bottarga

Stuffed calamari

Salami

[Matching Wine: Contini Vernaccia '87]

Primi

Malloreddus tomato broad beans & dried ricotta

[Matching Wine: Argiolas Vermentino '07]

Secondo

Slow roast lamb shoulder

Grilled pork neck

Fennel, watercress, chicory & rocket

[Matching Wine: Capochera Assaje Carignano '06/ Pala Cannonau '07]

Dolci

Almond fig cake with honey lemon & ricotta

[Matching Wine: Santadi Latinia '05]

Last Night's Regional Dinner: Apuglia

2009-10-07T06:05:00.002+11:00

Apuglian cuisine is based on olive oil, one of the great products of the region, which produces up to two-thirds of all the olive oil in Italy.

The region is also a major producer of durum wheat, with baking and hand made pasta being the basis of the local cuisine.

The plains of Apuglia yield an abundance of vegetables and legumes, which feature in the sauces of the region.

Garlic and onion, zucchini and broccoli, chickpeas and fava beans are commonly used, as well as seafood from the Adriatic.

Quality and variety of produce are the values of the region, harking back to the ancient philosophy of Epicureanism.

The Menu

Antipasti

Taralli olives
Fava bean & chicory

Kingfish tomato & lemon

[Matching Wine: Bianco Lunga '07]

Primi

Ciceri e tria

[Matching Wine: Salice Salentino '04]

Secondo

Chargrilled lamb

Potatoes & Broad beans

Zucchini chilli

[Matching Wine: Rossa Canosa '07 / Puer Apuliae '04]

Dolci

Almond milk orange

[Matching Wine: Pian di Tufara]

Last Night's Regional Dinner: Basilicata

2009-09-30T09:51:00.001+10:00

A rural cuisine that remains deeply rooted in peasant traditions, Basilicatan cooking makes use of the products of the land to create sumptuous feasts with an emphasis upon pork, mutton and lamb, which are typically roasted or made into sausages.

Bread and pasta feature along with the red chilli pepper or peperoncini that is the standout staple of Basilicatan cuisine. Dessert tends to be just as rich as the main course, often involving some combination of ricotta and honey.

The Menu

Antipasti

Buffalo Mozzarella & Chilli

Baccala & Potato

Fried Vegetables

Sugna

[Matching Wine: Villa Matilde Falanghina '08]

Primi

Farro Cherry Tomatoes

Zucchini & Ricotta Salata

[Matching Wine: Fazio Nero D'Avola Merlot '07]

Secondo

Organic Roast Pork Shoulder

Cannelli Beans

Peppers & Almonds

[Matching Wine: Canneto Aglianico '05]

Dolci

Ricotta & Lemon Tart

Honey & Rosemary

[Matching Wine: Passito Pantelleria '07]

Last Night's Regional Dinner: Emilia Romagna

2009-09-23T10:53:00.008+10:00

Emilia Romagna is considered to be the motherland of homemade pasta, with specialties of the region including tagliatelle and lasagne as well as stuffed pastas such as tortellini and cappelletti.

A variety of pork products such as prosciutto di parma, pancetta, coppa and salami are traditional to the region, as well as one of the most well known Italian cheeses: Parmigiano Reggiano. Balsamic vinegar of Modena is another standout local product, as is the semi-sparkling red wine, Lambrusco.

Menu w/ Flight of Matching Wines

Antipasti

Deep fried sage

Prosciutto di parma

Parmigiano reggiano

pickled onion

torta fritta

Grilled asparagus

aged balsamic

[Matching Wine: Castelluccio Sanvignon Blanc '07]

Primi

Tortelli alle erbette

[Matching Wine: Castollo di Luzzano Malvasia '08]

Secondo

Braised lamb neck w/ artichokes & broad beans

[Matching Wine: Balitore Sangiovese '09]

Dolci

Pears in lambrusco w/ walnut semifreddo

[Matching Wine: Montenegro Amaro ‘08]

Last Night's Regional Dinner: Sicily

2009-09-16T17:50:00.013+10:00

Sicilian cuisine reflects the influences of the long line of conquerors who have left their mark on the island from ancient through to modern times.

Its geographic position and climate have fostered a unique blend of influences and ingredients, both local and imported, with a variety of Mediterranean and Arab flavours.

Seafood and pasta dishes feature prominently, with Sicilians favouring pasta over rice and enjoying an abundance of the fruits of the ocean.

In Palermo, pasta is often served con le sarde (with sardines) and just enough cooking water for it to remain gridda (wriggly).

Another typically Sicilian dish is caponata, made with chopped eggplant and other vegetables such as tomatoes, olives and onions, cooked individually in olive oil and then combined.

The medieval Arab invaders are credited with the introduction to Sicilians of the art of making sweets such as cannole, the tubular pastry filled with ricotta, cream and fruit, which featured on our menu this week.

Menu w/ Flight of Matching Wines

Antipasti

Deep Fried Fava Beans

Sicilian Olives

Stuffed Artichokes

Arancini of Pea & Mozzarella

Polpetti

[Matching Wine: Cos Pithos ‘08]

Primi

Spaghetti con le Sarde

[Matching Wine: Fazio Nero D’Avola ‘07]

Secondo

Chargrilled Tuna w/ Caponata

Citrus Fennel & Olive

[Matching Wine: Cos Cerasuolo ‘07]

Dolci

Cannoli w/ Ricotta Orange & Marsala
Watermelon

[Matching Wine: Passito Pantelleria ‘07]

Last Night's Regional Dinner: Piedmont

2009-09-09T11:07:00.010+10:00

Piedmont has one of the most varied and refined cuisines in Italy. This is partly due to the rich and elaborate influence of nearby France, but is equally tied to the traditions of the farmers who originated the ancient recipes based around fresh, local produce.

The ancient traditions of genuineness and the richness of condiments, with a preference for butter rather than olive oil, are characteristic of Piedmontese cuisine.

Rice, a staple since medieval times, is grown on the plains that stretch from Cuneo to Ticino, and features in a variety of risottos and other rice-based dishes of the region.

Piedmont boasts a great variety of cheeses, and is well known for its truffles, chestnuts and hazelnuts, as well as the famous grissini (long, thin breadsticks originating in Turin), said to be beloved of Napoleon.

Menu w/ Flight of Matching Wines

Antipasti

Bread Butter + Anchovies

Polenta Mushrooms Fontina

Salsa Verde

Duck + Cabbage Involtini

Torta di Verdure

[Matching Wine: Paola Sordo Arneis ‘07]

Primi

Porcini e Riso

[Matching wine: San Fereolo Dolcetto ‘04]

Secondo

Manzo Brasato Artichokes Broadbeans + Peas

[Matching wine: Choice of

Enzo Boglietti Nebbiolo ’07; or

Mauro Molino Galinotto ‘04]

Dolci

Hazelnut Custard Pear Savoiardi

[Matching wine: Batasiolo Moscato d’Asti ‘07]

Last Night's Regional Dinner: Tuscany

2009-09-02T10:03:00.013+10:00

According to the wisdom of Tuscan cuisine, the most important element of a good meal is an exceptional cut of meat.

The cuisine of this remote agricultural region is more about instinctively good, wholesome fare than rich, overly embellished dishes.

Tuscany is the region that produces Italy’s standout export wine, Chianti, with the popular Chianti Classico hailing from the central area of Tuscany between Florence and Siena.

Originally developed by Baron Ricasoli as a seventy per cent Sangiovese blend, modern methods enable vinters to produce the iconic wine almost exclusively from Sangiovese grapes.

Menu w/ Flight of Matching Wines

Antipasti

Pinzimonio

Crostini – Broadbean, Boar, Fettunta

[Matching Wine: Toscolo Vernaccia 07]

Primi

Pappa Pomodoro

[Matching Wine: Frescobaldi Pomino Biano 07]

Secondi

Tagliata w/ Rocket

Cannelini Beans, Rosemary, Garlic

[Matching Wine: Choice of

Poggio Piano Chianti Classico 06; or

Casanova di Neri Brunello Montalcino 04]

Dolci

Panforte, Pecorino Toscana, Pear

[Matching Wine: Antinori Vin Santo 04]

Last Night's Regional Dinner: Le Marche

2009-08-19T16:12:00.017+10:00

Some describe the Marche region an unspoiled version Tuscany. The cuisine of the region is true to its roots, its uniqueness influenced by the richness of Emilia Romagna to the north, with the simplicity of Umbria to the west and Abruzzo to the south providing balance.

The locals are said to have sophisticated tastes and enjoy certain refinements in their cuisine. One example is their passion for fillings, such as in the variety of stuffed meats and poultry, as well fried olives filled with mince, parmesan and breadcrumbs.

The food of Le Marche equally shares from the bounty of the sea as well as the farm. Fish soup is a specialty, transformed over time from a simple fisherman’s fare to a flavoursome delicacy.

Menu w/ Flight of Matching Wines

Antipasti

Broad Beans & Pecorino

Stuffed & Fried Olives

Crispy Polenta w/ Spanner Crab

[Matching Wine: 07 Monte Schiavo Verdicchio]

Primi

Pasatelli & Vongole

[Matching Wine: ’07 Cocci Grifoni Offida Pecorino]

Secondi

Agnello al Cacciatorre

[Matching Wine: 05 Umani Ronchi Cumaro]

Contorni

Roast Cauliflower, Chickpeas & Capers

Dolci

Walnut & Nutmeg Cake

w/ Mascarpone

Last Night's Regional Dinner: Lombardy

2009-08-12T08:15:00.015+10:00

Lombardy has a complex history and its cuisine varies drastically between its different cities and provinces.

The dishes of the mountains, lakes and plains of Lombardy reflect a variety of influences from the surrounding regions.

The cooking of Milan, which is reputed to be Italy’s most open-minded city, encapsulates this broad variety of influences.
Risotto alla Milanese, the golden saffron-infused rice dish, is an iconic regional specialty, as are cassoeula, the pork and vegetable one-pot stew, and veal osso bucco with marrow bone. These hearty winter dishes were designed to nourish the hardworking Lombardian after a long day’s toil.

Lombardy is a prominent cheese-producing region, with the area between the Alps and Ticino yielding cows that provide the highest quality of milk.

Taleggio is a typical Lombard soft country cheese, and has a runny consistency with a mildly tangy flavour, and is ideal for finishing off a meal.

Menu w/ Flight of Matching Wines

Antipasti

Wagyu Bresaola
Vitello Tonnato
Mushroom, Truffle & Chive

[Matching wine: Tasto di Seta Malvasia 08]

Primi

Risotto Milanese (above)

w/ Bone Marrow

[Matching wine: Bellavista N/V]

Secondi

Cassoeula d’Anatra

Green Beans & Almonds

[Matching wine: Rome Gutturnio]

Dolci

Taleggio w/ Pear

Hazelnut & Chocolate

Last Night's Regional Dinner: Calabria

2009-08-05T10:53:00.002+10:00

Calabria is the unspoiled jewel of the south of Italy, known for its magnificent coastlines and rugged mountains.

The cuisine of the region is most famous for its pasta, pork and seafood, with salami and sausages found in all their varieties.

The Ionian Sea and the Gulf of Taranto provide tuna and swordfish, and the region is a major producer of olive oil, eggplant and artichokes, as well as almonds, figs and citrus fruits.

Calabrians are more liberal with their use of spices than other Italians, with black pepper and peperoncini (a type of chilli, pictured above) featuring prominently.

The Menu

Antipasti

Crisp Salumi

Neonati Crostino

Melanzone Parmigiano

Roast Cherry Tomatoes

Primi

Bucatini w/ sausage, chilli & ricotta

Secondi

Chargrilled Tuna w/lemon, parsley & broad beans

(pictured)

Fennel caponata

Dolci

Baked & stuffed figs w/mascarpone

Last Night's Regional Dinner: Friuli

2009-07-29T11:10:00.017+10:00

The rustic cuisine of Friuli reflects the earth and its products, as well as the historical melting pot of its people, with a mixture of Mediterranean and Slavic influences.

The seasons dictate the ingredients of regional dishes, particularly in the mountains, with the forests providing herbs, mushrooms, fruit and game.

Standouts include the local Prosciutto di San Daniele, a sweet cured ham that is hung to absorb the fresh mountain air.

Polenta is also a major produce of the region, which is known for its vast cornfields.

The fishing ports and lagoons of the region provide a variety of seafood and fish from the Adriatic Sea.

Montasio cheese is one of the region’s oldest exports, with the traditional recipe dating back to the year 1200 when it was first made by Benedictine monks.

Also emblematic of the region are chestnuts, a favourite after dinner treat that is enjoyed roasted or boiled.

Friuli produces some of the Italian greatest wine varieties, including vino del Collio, Picolit, Verduzzo di Rocca Bernarda, Tocai, Merlot, Sauvignon and Pinot.

Menu w/ Flight of Matching Wines

Antipasti

Prosciutto di San Daniele

Stuffed Calamari

[Matching Wine: Primosic Pinot Grigio ‘07]

Primo

Bortolli Bean Barley & Speck Soup

[Matching Wine: Bastianich Bianco ’06]

Secondo

Braised Venison w/ Polenta Green Beans & Radicchio

[Matching Wine: Garendon Rosso ’05]

Dolci

Potiza di Gorizia w/ house-made Mascarpone

Montasio & Chestnut Honey

From Market to Table: Blood Oranges

2009-07-25T11:43:00.006+10:00

Monday morning @ the Growers' Market

Lemon Tart w/ Mascarpone & Blood Orange

Profiteroles w/ Mascarpone & Blood Orange

[recipe to come!]

Italian Women Can Be Tough...

2009-07-24T22:20:00.011+10:00

An elderly Italian man lay dying in his bed. Whilst suffering the agonies of impending death, he suddenly smelled the aroma of his favorite ravioli wafting up the stairs.  

Gathering his remaining strength, he lifted himself from the bed and, gripping the railing with both hands, crawled down stairs.  

When he reached the bottom of the stairs, he leaned against the doorframe and gazed into the kitchen. Were if not for death's agony, he would have thought himself already in heaven— for there, spread out upon waxed paper on the kitchen table were hundreds of his favorite ravioli.

Was it heaven? Or was it one final act of love from his wife of sixty years, seeing to it that he left this world a happy man?  The old man threw himself towards the table, landing on his knees in a crumpled posture.  His parched lips parted, the wondrous taste of the ravioli already in his mouth.   

With a trembling hand, he reached up to the edge of the table, when suddenly he was smacked with a wooden spoon by his wife.  "Va fanculo!" she said. "Questi sono per il funerale." (Translation: F*** off – these are for the funeral!)

Last Night's Regional Dinner: Abruzzo

2009-07-22T10:41:00.014+10:00

Abruzzo is a land of shepherds; mountainous and sparsely populated, the region is endowed with a rich landscape of peaks, rivers, lakes and forests.

Known for its strong flavours and tradition of hospitality, Abruzzo boasts specialties from both the mountains and the sea, which transform simple ingredients into dishes that make a lasting impression.

Hot chilli pepper, saffron and olive oil are the flavours of choice, with various lamb dishes dominating the cuisine of the mountains.

Specialties of the region also feature varieties of fish and shellfish provided by the Adriatic Sea as well as the many inland lakes and streams.
The red wine variety Montepulciano d’Abruzzo is one of the region's most well known exports, being the most exported of all Italian DOC wines.

Menu w/ Flight of Matching Wines
Antipasti
Prosciutto
Cacciatore Chilli
Sardines Scapece
Cuttlefish Farro
Drunken Cauliflower

[Matching Wine: Roxan Trebbiano]

Primi

Spaghetti Chitarra Amatriciana

[Matching Wine: Zaccagnini Rosato]

Secondi

Braised Lamb w/ Artichokes Fennel & Olive

[Matching Wine: Chronicon Montepulciano]

Dolci

Ricotta Saffron Honey

Zeppole & Nuts

Last Night's Regional Dinner: Campania

2009-07-15T10:30:00.014+10:00

Campania one of the most culturally rich regions of Italy, having been a centre for rulers throughout ancient and medieval times. The simplicity of the local cuisine, however, has remained intact, withstanding the influence of foreign powers upon its essential flavours.

Naples, the region’s capital, is at the foot of Mount Vesuvius and enjoys the fresh, flavoursome produce yielded by the fertile volcanic soils of surrounding farmlands. Mozzarella is a specialty of Campania, particularly that made from buffalo milk, and pizza and pasta are staples.

The Menu

Antipasti

Burrata with Roasted Chilli, Roasted Peppers,

Marinated Anchovies & Roasted Cauliflower

Stuffed Zucchini Flowers

Primi

Seafood Stew with Flathead, Mussels,

Braised Cuttlefish & Cherry Tomatoes

Secondo

Smoked Eggplant and Ricotta Ravioli with Tomato and Olive

Dolci

Hazelnut Torrone

Blood Oranges with Limoncello

Last Night's Regional Dinner: Emilia Romagna

2009-07-08T11:37:00.017+10:00

Emilia Romagna is often referred to as Italy’s gourmet capital. It is located in central Italy and is made up of mountainous Romagna and the fertile plains of Emilia, and is one of the most prosperous areas of the country.

Historically peopled by noble families whose courts hosted great poets and painters, Emilia Romagna boasts a great variety of produce is home to many of the most celebrated ingredients of Italian cuisine.

Parmasan cheese and pasta are some of the region’s specialties, along with bolognaise sauce, salumi and mortadella.

The menu

Antipasto

Parmigiano Reggiano

Piadina with coppa, rocket and stracchino

Primo

Stracciatella in brodo (below)

Secondo

Slow Roasted Beef with Truffle Butter and Lentils

Dolce

Chocolate and Hazelnut Semifreddo with Mascarpone

Strawberries in Balsamic

Staff Profile: Giorgio, Head Sommelier & Wine Buyer

2009-07-05T12:22:00.009+10:00

Giorgio is one of Vini’s most popular staff and has been dazzling patrons with his eccentric wit and extensive knowledge of Italian wines for the past six months.

What do you love most about working at Vini?

The atmosphere—you can talk with people with complete freedom, and people appreciate that. In a lot of busy restaurants, sometimes there isn’t time to talk to people, but at Vini there is a lot of interaction.

Did you train as a sommelier in Italy?

Yes. I worked in the business since I was nineteen. Officially, I became a sommelier five years ago. I got all the certificates- it’s a three level course- so now I’m qualified as a professional sommelier.

What region of Italy do you hail from?

Piedmont, in the north-west, just on the border with France.

What did you want to be when you grew up?

I got a degree in Agriculture & Forestry, and I worked a little bit in the Agriculture business before dedicating myself to this job.

What made you come to Australia?

I was in Australia some years ago as a tourist and I really enjoyed it, so I thought it would be good to come here and work for awhile, and it was my last chance because of my age.

What do you love about living and working in Australia?

I love Sydney because I can spend a lot of time outside, in summertime, going to the beach in your break… I like the people, and the weather is nice even in winter.

What do you do on your days off?

I generally go for a nice breakfast, last time I went to Fratelli Paradiso in Potts Point and I often go to Single Origin in Surry Hills.

Where did you get that haircut?

I just go to a simple barber; I usually go to one in Glebe because I used to live nearby. I’m not investing much money in clothes and haircuts, I prefer to spend $200 on a good bottle of wine!

What is your favourite wine on the menu?

Ah this, it’s not easy, because of the fact that I’m working a lot on wine matching. So, it depends what you are eating… The Barolo Gomba is a beautiful wine, it’s a red from Piedmont, kind of big but very elegant.

What makes Australian and Italian women different?

Australian girls are more easygoing, you can talk to a girl with much more freedom here. Even the most beautiful girl in Australia, if you start a conversation with her in a pub, she just answers your questions and has a conversation with you. A beautiful woman in Italy, if you start talking to her she just says ‘who are you, why are you talking to me?’

Rhubarb, Walnut & Mascarpone Tart

2009-07-03T01:50:00.004+10:00

Ingredients

For the base:

570 g plain flour

100 g caster sugar

340 g unsalted butter

260 g mascarpone

50 ml cold water

30 ml white vinegar

For the filling:

500 g mascarpone

3 egg yolks

100 g caster sugar

zest of 1 orange

1 bn rhubarb

To make the base:

Combine water and vinegar.
Pulse flour and sugar; add mascarpone and pulse again; add butter and pulse until small flecks of butter remain.
Add water mix, give a quick pulse, then bring together by hand on the bench.
Wrap in plastic wrap and allow to rest for at least two hours.
Roll dough to 2 mm thickness, rest again for an hour, then blind bake until cooked through (about 20 minutes.)

While the dough is resting, prepare the rhubarb:

Pre-heat oven to 150 degrees Celcius
Chop the rhubarb into 1 cm lengths
Toss the rhubarb in a bowl containing 300g caster sugar, then spread over a baking tray.
Cook in the oven for about 10 minutes (until softened, but not mushy)
Allow to cool in cooking juices.

Now for the filling:

Whisk together egg yolks and sugar.
Add orange zest, then stir in mascarpone with a wooden spoon, until the mixture is thick and smooth.
Place the filling in the base and leave in the fridge to firm.

To serve, drain the rhubarb and spread it over the tart, then sprinkle with roasted crushed walnuts.

Last Night's Regional Dinner: Liguria

2009-07-01T22:49:00.010+10:00

Since Vini opened in November of '05, we’ve tried to focus on the most essential feature of good Italian cooking: its seasonality. All year round, in town markets across Italy, the stalls are laden with locally grown produce fresh from the fields, forests and sometimes roadsides.

Even in the big cities of Rome and Milan, the markets are still the measure of what is being grown locally at any given time. It is this fresh, seasonal produce that is being cooked in the good trattorie and ristorante.

Across the entire length and breadth of this country, a season can last almost a whole year long, so we’re trying to source more and more produce from New South Wales growers and, ideally, the Sydney basin.

When we started doing regional Italian dinners last August, we wanted to maintain the focus on the seasonality of Sydney markets and base our menus around what we found there.

Every Tuesday night, we look to a different region and get a little insight into how the history of the area shaped the culture and foods of its people.

This week, we went to Liguria, the last stop before France as you head up the north-west Italian coast. The land pulling up from the sea is almost sheer yet cultivated, mostly with grapes and olives.

Seafood remains central to a cuisine which shares much with the south of France and benefited from the foreign influences of trade through Genoa, historically an important port. The land provided olive oil, artichokes, basil, fennel, prickly pears and rabbits, with pine and walnuts in abundance.

Below is the menu for Tuesday 30 June 2009:

Liguria

Antipasti

Foccaccia

Marinated olives

Swordfish carpaccio

Primi

Braised rabbit, olive and rosemary with fresh pappardelle

Secondi

Chargrilled tuna w/ potatoes, lemon and green beans

Dolci

Rhubarb orange mascarpone and walnut tart

(recipe to come!)

It's Time...

2009-06-27T02:16:00.003+10:00

Some ruminations from the meandering minds of the simple folk at Vini (‘wines’ in Italian), a trattoria-like neighbourhood pasta and Italian wine joint in Surry Hills, Sydney.

We cook simple, fresh and seasonal Italian food and wash it down with a biggish selection of vino. So, roll on... A recipe, an idea, a menu, some bin-room gossip...