Andrea Vignali & Davide Bonadiman | Gourmet Traveller

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Al Dente's potato, pancetta and caramelised onion mezzalune

A filled-pasta wonder from the Melbourne enoteca.

Now to love|Nov 19, 2021

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Chefs' Recipes
Casoncelli alla Bergamasca (the Al Dente way)
The Melbourne eatery's take on the filled pasta of Bergamo.
Now to love|Aug 21, 2021
Chefs' Recipes
Al Dente's prawn ravioli
A very luxe pasta indeed.
Now to love|Aug 23, 2021
Chefs' Recipes
Al Dente's egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Now to love|Aug 22, 2021

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