Latest news with #NorthernItalian
Vancouver Sun
4 days ago
- Entertainment
- Vancouver Sun
Love fresh pasta? This new Vancouver restaurant is for you
Pasta fans, take note. There's a new Vancouver eatery that's going big on the assorted slippery strings and shapes of dough. Angela Pastifico, located at 1869 Powell St., is angling to be a hub for fresh pasta in the city. Under the guidance of chef-owner Calvin Vogstad, the eatery brings the chef's obsession to an everyday menu offering. 'I opened this restaurant because I wanted to show off my love for pasta. And also to explore my family's history going back to Italy 100 years ago,' Vogstad says. 'It's something that we've become disconnected with, for a time. And it's been really rewarding for me to go back and revisit that through cooking.' Angela Pastifico marks Vogstad's first restaurant opening on his own. He previously worked at La Quercia & L'Ufficio under chef Adam Pegg. Vogstad is joined at Angela by co-chef Nolan Bayliss, who also worked at La Quercia. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The new 20-seat restaurant highlights Vogstad's style of cooking, which is rooted in classic Northern Italian cuisine, with a contemporary spin. 'My cuisine is based on traditional Italian food, but also incorporating Pacific Northwestern elements and the beautiful things that grow around us to show off both sides,' he says. Vogstad points to the restaurant's pasta tasting menu, which features alongside some snacks and salads such as Scallop Crudo ($21) and Anchovy Toast ($15), as its specialty. 'Really, the showcase is the five or six handmade pastas that you won't see anywhere else,' Vogstad says of the revolving offering. Still in its early days of operation — Angela officially opened in May — there are a few early favourites popping up on the eatery's menu. Beet and Ricotta Casunsiei ($33), a stuffed ravioli filed with roasted beets, ricotta and Parmesan cheeses, is one such dish. 'It's a very traditional pasta from Trentino, which is in the north of Italy,' Vogstad explains. 'It's served in a brown butter that we make to order flavoured with poppyseed.' Another highlight of the fresh pasta menu, the chef-owner says, is the Tagliarini Duck Ragu. 'It's a long, hand-cut noodle from the north of Italy that we serve with our duck ragu,' he says. 'So, it's duck legs that have been braised for a very long time, with red wine, rosemary, lots of sage and a little bit of tomato as well. 'It kind of melts into the noodles nicely.' While the fresh pasta offering, which includes a seven-course Pasta Tasting option for $89, will be refreshed to meet demand, seasons and ingredient availability, Vogstad says guests coming to Angela can expect one thing: the best pastas in Vancouver. 'And that's what we're super excited to be cooking for them,' he says. Located in the restaurant space that was previously home to the restaurant Straight & Marrow, Angela Pastifico has been garnering welcome buzz within the local food community. 'People's reception to the restaurant has been really incredible. It's something that we never could have guessed would happen,' Vogstad says. 'It gets me super excited because it's everyone's love of pasta, which is the core of this place, and the core of me, as a person. I just love making these dishes.' The restaurant, Vogstad says, has already filled him with a sense of pride. 'Pride over not only the food, but the place that we've created,' he says. 'And the community that is beginning here. And that's totally a tribute to everyone involved.'
San Francisco Chronicle
04-06-2025
- Business
- San Francisco Chronicle
This beloved Bay Area pasta shop is expanding
A beloved Bay Area destination for fresh pasta is expanding. Oakland's Belotti Ristorante is opening a new pasta shop at 5317 Martin Luther King Way in 2026. The expansion was first reported by Diablo Magazine. Owners Michele and Joyce Belotti did not immediately respond to a request for comment. They first opened Belotti, one of the Bay Area's top Italian restaurants, in 2016. Michele Belotti, a native of Bergamo, Italy, channeled his Northern Italian heritage into unfussy but soulful dishes like ear-shape scarpinòcc de Pàrr stuffed with bread crumbs and cheese. They later added Belotti Bottega, a casual pasta shop on Piedmont Avenue. The new location will be similar to the original Bottega but much larger, according to Diablo Magazine, stocked with an array of fresh pasta, sauces, antipasti and desserts. Former Chronicle restaurant critic Soleil Ho raved about Belotti's pastas in a 2020 review, writing: ''Perfect' is a dangerous word in criticism, but, I assure you, that's what this pasta is, within the limited scope of its ambition.' The Food & Wine team also ranked the restaurant's Bergamo-style casoncelli — delicate pockets filled with beef, prosciutto and pork shoulder, then topped with crispy smoked pancetta and a sage-butter sauce — No. 7 of the region's 15 best pasta dishes.
The Citizen
22-05-2025
- Entertainment
- The Citizen
Settebello: How two friends are taking South Africans on a culinary tour of Northern Italy
Settebello is an eatery that offers patrons an Italian experience. Pino Di Benedetto co-owns the restaurant with Miro Marques. When people think of Italian cuisine, they usually think of pizza and pasta; however, there is more to Italian food. 'While those dishes are iconic, they only scratch the surface of Italy's rich culinary heritage,' restaurant co-owner Pino Di Benedetto tells The Citizen. Nestled in the heart of Bedfordview, in Johannesburg, Settebello is an eatery that offers patrons an Italian experience. Di Benedetto co-owns the restaurant with Miro Marques. Their passion for traditional Italian cuisine and desire to share the lesser-known aspects of Italy's culinary traditions inspired them to create a unique fine-dining experience that proves Italian cuisine extends far beyond pizza and pasta. The pair has committed to giving patrons a culinary tour of the European country through their '7 Stops of Northern Italy'. Settebello means 'The Beautiful Seven', and the number is special to the owners. Settebello is on 7 Marais Road. Settebello holds a special place in the world of Italian card games, particularly in 'Scopa,' where it represents the luckiest card in the deck. 'Over the past five years, we've made it our mission to challenge that perception. Through education, experience, and trust, our patrons have become increasingly open to trying traditional dishes like tripe, rabbit, and oxtail — ingredients that are deeply rooted in Italian culture,' says Di Benedetto. 'It's been incredibly rewarding to see guests embrace the full spectrum of what Italian cuisine truly offers.' ALSO READ: Bold and delicious: Big Zuu is redefining food TV Tour of Northern Italy The pair has spotlighted Northern Italian food during the South African winter because its rich, hearty dishes, slow-cooked stews, and indulgent comfort fare are ideally suited to the colder months. 'While the South of Italy is close to my heart and widely celebrated for its sunshine, simplicity, and soul, it's the cuisine of the North that often takes centre stage in culinary conversations,' says Marques. 'It's food that warms you from the inside out, beautifully complemented by robust wines and mountain flavours.' Marques said education is essential in the presentation of the seven-course experience. 'We don't just serve food — we tell a story,' he says. 'Each course is rooted in Northern Italian tradition, and by sharing the origin, technique, and reason behind each dish, we bring guests on a journey. Especially in South Africa, where this specific regional cuisine isn't widely known, it's our responsibility to educate while we serve. It deepens appreciation, creates connection, and transforms a meal into an experience.' My favourite dish of the night was the Trofie al pesto con patate e fagiolini, which originates from the Italian city of Genoa. The seven-course meal, which includes dessert and wine, is served once a month on the last Thursday of said month. The first of these was in March and will run until August, after which the southern Italy experience will begin. Later in the year, the menu will be refreshed to focus on southern Italian cuisine. NOW READ: 'Never say never' — Jack Parow speaks on refugee status amid European success
The Age
14-05-2025
- Business
- The Age
First look: Lulu La Delizia team brings a cosy 24-seat cantina to Subiaco this winter
In the space of a decade, Ivana Valvasori-Pereza and Joel Valvasori-Pereza have transformed a cafe in a quiet Subiaco walkway into a key Australian-Italian wining and dining experience. While the success of Lulu La Delizia is a culmination of many factors, most will agree that ace handmade pasta, a strong grasp of Northern Italian flavours, plus the room's rollicking atmosphere, are integral to the restaurant's identity. This winter, Lulu's is growing its hospitality toolbox with the opening of a cosy 24-seat, no-reservations cantina next door to the mothership. But where Lulu's channelled and reimagined the homely, wine-soaked osteria of the Old Country, its offshoot has taken things in a more brutalist direction. A handsome travertine counter anchors the space: the stone's cool curves being mirrored by the amber-glassed gantry bar suspended overhead. Polished concrete and bare stone wells scarred by a tiler's trowel give the room a real timeless quality. Bentwood chairs and stools underscore Lulu's European sensibilities. A designed-by-committee space this ain't.
Sydney Morning Herald
14-05-2025
- Business
- Sydney Morning Herald
First look: Lulu La Delizia team brings a cosy 24-seat cantina to Subiaco this winter
In the space of a decade, Ivana Valvasori-Pereza and Joel Valvasori-Pereza have transformed a cafe in a quiet Subiaco walkway into a key Australian-Italian wining and dining experience. While the success of Lulu La Delizia is a culmination of many factors, most will agree that ace handmade pasta, a strong grasp of Northern Italian flavours, plus the room's rollicking atmosphere, are integral to the restaurant's identity. This winter, Lulu's is growing its hospitality toolbox with the opening of a cosy 24-seat, no-reservations cantina next door to the mothership. But where Lulu's channelled and reimagined the homely, wine-soaked osteria of the Old Country, its offshoot has taken things in a more brutalist direction. A handsome travertine counter anchors the space: the stone's cool curves being mirrored by the amber-glassed gantry bar suspended overhead. Polished concrete and bare stone wells scarred by a tiler's trowel give the room a real timeless quality. Bentwood chairs and stools underscore Lulu's European sensibilities. A designed-by-committee space this ain't.
