Pre Vinitaly 2014 – Roundup #1

Apologies for the short update

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Things are a little crazy at present, covering more ground over the last two days than I have driven last calendar year. From Rome, we belted across to Abruzzo and had some amazing dinner at a defiante starter if you ever find yourself around Chieti – Ristorante Ferrara (Via Orientale, 39 Bucchianico)

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Pay your €25 and head downstairs into the cantina where you have your selection of a fantastic array of cured meats and cheeses

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And roving appetisers that will make you question whether you are in the basement of a restaurant, or simply in heaven.

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BUT, don’t fill up – because after an hour of that with all the bubbles you can shake a stick at, head upstairs and get into the local cow.


From Abruzzo, we made a 5 and a half hour stint in the car up to Veneto, to a little town called Vittoria Veneto where lives our Prosecco producer Le Vigne di Alice.


From here we took a drive into the mounts of Belluno, to a restaurant we were told, has not dropped below a single Michelin star since inception – Dolanda (Via Dolanda, 21 Plois d’Alpago). This deconstructed Carbonara Nuova was simply sublime, done so, we were told, so that you can see how the sum of the parts comes to be. Toss the lightly poached egg into the hot pasta and carve what appeared to be Capocollo and dig in. Amazing.


We also had their take on Costoletta alla Milanese. This entailed remains from what only could be a Brontosaurus (As you can see by the enormous bone). This was again a dish to be in awe of.

So that’s in for now – Today we head to San Daniele, no doubt to throw another couple of points onto the end of my cholesterol reading.


One thought on “Pre Vinitaly 2014 – Roundup #1

  1. Hi,
    Just wanted to let you know about our newish restaurant / café that we opened in Prahran. It is a sister café to a fairly established Port Melbourne venue. Prahran has great daytime café fare with a few extras.

    We specialise in the REAL American BBQ – from Maple smoked Pork Ribs to 10 hour Hickory smoked and Dry Rubbed Beef Brisket. Our American BBQ menu was around long before the current craze. In addition we have a dedicated Paleo menu, which is extremely rare in Melbourne.

    Our chef is a protege of Iron Chef Sakai. He ran 2 of Chef Sakai’s restaurants in Japan.

    We would love to invite you to try out the café. If interested please let me know if you would like to come for breakfast, lunch or dinner. Invitation is for your and a friend.
    Thanks for your consideration.

    Best regards,

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