Pitzi
The team behind Fico trot out a chic new pasta bar which makes simplicity special.
Italian
Braised beef cheek arancini
How do you make the arancini even better? Fill them with tender braised beef cheeks.
Alex Wong’s tres leches tiramisù with wattleseed
Forget everything you knew about tiramisù.
Lola’s
Aussie nostalgia plus modern-day restaurant and wine-bar thinking equals a likeable new player in WA’s pizza landscape.
Coming soon: Ormeggio team to open new restaurant Postino Osteria in Sydney’s Summer Hill
Italian chef Alessandro Pavoni will take over the old One Penny Red site in Summer Hill to open a traditional neighbourhood osteria.
Threecoins & Sons
Old-school pleasure plus modern-day kitchen skills equals a neighbourhood Italian restaurant delivering the best of both worlds.
How to make crostata
A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.
Pilu at Freshwater
As it sails into its third decade, this northern beaches benchmark furthers the argument that old school is the best school, writes MATTY HIRSCH.
Chicken parmigiana with roast fennel and olive
Master this chicken parmigiana recipe and you'll never need a pub parmy again.
Ricotta, hazelnut and cavolo nero rotolo
This rotolo pasta recipe comes served with crunchy hazelnuts, crumbled ricotta and lots of sauce.