Savio Volpe

[Savio Volpe @savio_volpe]

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Dinner in a pinch.
Agnolotti ‘dal plin’ ~ pinched pasta pockets ~ filled with chicken & pork.
Walk in early ~ doors open at 5.

[Savio Volpe @savio_volpe]

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No rabbit on the menu today, promise.
Buona Pasqua friends, family, strangers & strange bedfellows alike!

[Savio Volpe @savio_volpe]

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Pesce d’Aprile || April’s Fish
On this pesky day (and age) when you can’t trust what anyone says or does, no prank, just love.
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[Savio Volpe @savio_volpe]

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Bittersweet goodbyes...
Chicories, marinated roasted pears, mustard vinaigrette, hazelnuts and plenty of Piave.
…on the #osteria menu, while winter lingers.

[Savio Volpe @savio_volpe]

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An outtake of chef @andreaalridge by @burcuoglu x @nuvomag ~ ‘Portrait of a Chef on Fire’.
Issue released February 22nd, with a special #SavioToGo collaboration. Stay tuned.

[Savio Volpe @savio_volpe]

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Mezzi rigatoni, oyster mushrooms and guanciale in a sauce of garlic fonduta ~ a classic Piemontese fondue recipe of rich, buttery melted cheese.
Pasta #fattaincasa ~ on the winter menu at the #osteria.

[Savio Volpe @savio_volpe]

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Now on the #osteria menu...
Cappelletti filled with local squash from Cherry Lane farm, with brown butter, goat gouda and pumpkin seed.
…and on the ‘gelato del giorno’ board, spiced kabocha gelato!
Themes & #squash dreams.

[Savio Volpe @savio_volpe]

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Ding dong dinner bells are ringing…
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Campanelle ~ Italian for ‘little bells’ ~ in a spicy sausage ragu, with fennel, and Parmigiano Reggiano.
Fresh #pasta #fattaincasa ~ on the current #osteria menu.

[Savio Volpe @savio_volpe]

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The La Tana Espresso Martini.
Made with the @caffelatana house blend ‘Ululato’, meaning ‘to howl’ ~ with notes of chocolate, caramel and roasted nuts with a buttery finish.
To make the fox yowl late into the night…
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[Savio Volpe @savio_volpe]

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We will be open today ~ reservations are recommended, but bar seats will be available for walk ins, from 5pm.
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[Savio Volpe @savio_volpe]

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Because rice is grown in water or because risotto is a work of art…

Acquerello ~ Italian for ‘watercolour’ ~ risotto, foraged pine mushrooms, pecorino.

…both, but largely the latter.

[Savio Volpe @savio_volpe]

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Phil ‘er up.
Making the first of five daily coffees, @philipwells812.
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Fuel for the #famigliaVolpe!

[Savio Volpe @savio_volpe]

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Last week the nation, today the world…
#worldpastaday
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Pasta For President!
Fresh #volpeghetti at the #osteria ~ today and every day.

[Savio Volpe @savio_volpe]

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L’autunno è una seconda primavera, quando ogni foglia è un fiore. || Autum is a second spring, when every leaf is a flower.
~ Albert Camus

[Savio Volpe @savio_volpe]

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Further proof that EVERY day is #NationalPastaDay in these parts.
Fresh pappardelle for the oxtail stracotto, with Castelvetrano olives & mint.
On the current #osteria menu ~ also available for take away from Monday to Thursday.

[Savio Volpe @savio_volpe]

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Wine & cheese.
The Burrata di Puglia, concord grape scrucchiata, rosemary oil.
Now on the #osteria menu.

[Savio Volpe @savio_volpe]

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Sentirsi il fuoco addosso. || To feel the fire, literally and figuratively.
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Feeding the fire at the #osteria.

[Savio Volpe @savio_volpe]

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Buongiorno from the patio!
Welcome, rain or shine ~ we do keep it open, within reason.
#VancouverItalian

[Savio Volpe @savio_volpe]

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The effortlessness of ordering ‘alla famiglia’.
No difficult decisions required…we’ll even slice your meat for you, like mama used to do.
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{$69/person ~ your server will guide you through.}

[Savio Volpe @savio_volpe]

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Team photo.
Some BOH #LabourDay love for some of the best in the biz.
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