A Roman Holiday.

After finishing our awesome cheese feast we needed just a pinch of something sweet to round it off. Being only a few streets away from an iconic Gelato institution we decided to swing by.



Founded in 1890 Giolitti has staying power. Given another shot of fame when Gregory Peck and Audrey Hepburn stopped by in the 1953 movie Roman Holiday.Some may argue that there are better Gelato shops in Rome but being a huge Hepburn fan it was kinda cool to go there. The gelato was also pretty awesome.



Tasty treats and sight seeing all wrapped into one. Neat.


Giolitti
Via degli Uffici del Vicario 40, Centro Storico

4 breakfasts and still room for gelato ... Vestri, Firenze

It did take a fair bit of walking around Firenze - wandering through the leather markets and over the Ponte Vecchio (old bridge) before we could even think about gelato ... but we had read about Vestri, a famous little gelato and chocolate shop tucked away in the centre of town.

We find the quaint little Cioccolato d'Autore. We squeeze on in - it appears as if they are doing some sort of chocolate appreciation course in the rear half of the room. We spot the counter with the gelatos kept in stainless steel wells, which is said to keep the gelato temperature better controlled. Today we are picking our flavors from a board on the wall, not as many touristy-places would have you pick from a giant showcase, each tub of gelato piled high and overworked with frou-frou and flowers.

I select the Pistachio de Bronte and the chocolate bianco e fagoline di bosco. The pistachio is a very promising natural green color, and not that horrible fake hulk green.. The flavor is intense, and the gelato takes on the texture of pure ground nuts, leaving a smooth coating throughout the mouth. The white chocolate and wild strawberry, divine, and the two flavors work wonderfully together.



Kim has selected the Pesca bianaca and cioccolato gianduia. The chocolate is a rich milk and super creamy. The white peach so fresh and vibrant.



This is indeed a fine example of the frozen treat, everything down to the temperature, texture and even the way in which it was served demonstrated that the crew at Vestri's are serious about 2 things, chocolate and gelato.

Amazingly we resist the temptation of stocking up on chocolate spread before we leave ...



Piazza Santa Croce
Borgo Albizi, 11r
Florence
+39 (055) 234-0374

Gianni's Ristorante, Bangkok

There were some crazy lunch deals going around in Bangkok while we were there .... and there seemed to be a following of Japanese house-wives (who's husbands must be working for mega-corporations in BKK) but we were quick to jump on the band wagon. First stop, Gianni's.

Located over in the shopping district, it was just a short stroll from Chidlom station. On our walk down to Gianni's, we discovered another little Soi just bustling with Thai workers on the lunch break, and a whole array of delicious looking foods (why there's just not enough time!) In particular, I loved this little noodle cart which seen taxi drivers and businessman sitting side by side on minuscule chairs chowing down their bowl of noodles ...



But then another few hundred meters down the road we arrive at Gianni's. There's valet service, and loads of black BMW's and Mercedes, but we just walk on in. The initial greeting was a little cold from the Thai host but she seated us anyway ...



after we receive the menu, Gianni himself comes over and gives us the run down and recommends a nice wine to accompany our lunch. White we ponder, we explore the incredible array of bread on our table. There's a vase full of grisini, as well as a basket with about 6 different kinds of bread. We dip the bread into the olive oil and balsamic on our table and have fun trying all the different types.



We have both gone for the 3 course option, at a mere 370B no reason not to! My first course, Vitello Tonnato con Peperoni. A superb interpretation of an Italian classic, thinly sliced veal (that was cooked, and tasted like a milk roast beef) was blanketed in a super smooth tuna mayonnaise with some sweet roasted peppers on top.



Kim has the Carpaccio di Polipo. Thinly sliced octopus is layered into perfect circles, and then stacked with a crisp vegetable vinaigrette layered between. It looks amazing, so colourful, and tastes just as good!



In the bottom of our little bread basket, we had spotted a little treasure, an unusual looking black bread roll, with a heavy dusting of flour, and both decided to save it for our main course. But while we were so into our entrees, a waiter just whisked the basket away, perhaps thinking we didn't want that one lonely bread roll. I call someone over and explain that we were actually saving it, and then what appears, but a basket full of those little black bread rolls.



Arrosto di Maiale Salsa alla Senape - low temperature roasted pork neck with mashed potatoes and mustard sauce. We both liked the sound of this one, and it comes out in it's simple glory. Beautifully roasted meat, a tangy mustard sauce, and super creamy mash.



Petto d'Anatra al Balsamico - pan roasted breast of duckling with vegetables and balsamic. Another one that grabbed both of our attention, so splitting half way was no problem. The duck was pink and tender, with a nice crisp skin. The vegetables, potato, sauteed spinach, baby carrot and a too-cute little pancetta wrapped bean bundle that all paired well with the duck and the rich balsamico sauce.



Now I love a liqueur trolley, but an olive oil trolley? That's superb! While having a little rest before dessert I notice the liqueur trolley which indeed had an impressive selection ....



but it was the olive oil trolley that took my eye. Perhaps it comes out at dinner time, and you can even select your oil to dip your bread in.



Mm, dessert. Kim takes the olive oil tor ..., er I mean gelato torta ;) It's a layered ice-cream cake with raspberry coulis.

Tiramisu is my choice. I love the simplicity. This one is rich and light all at the same time ...



Coffee's finish an incredible lunch, my cappuccino almost defying gravity with the tower of foam !!



Gianni Ristorante
34/1 Soi Tonson Ploenchit Road
Bangkok 10330
T: +66 2252-1619
F: +66 2 652 2584

Hey Mario, howaboutapizza??

Back in the day, oh those heady whirling big Sydney daze, Pizza Mario used to be about twenty meters away, in the Republic 2 court yard. It was the best not only because it was one of the best but with minimal effort we could be eating fantastic pizza in the very stylish and comfortable surrounding of our own home, without any of the pitfalls that usually accompany travelled food.

We returned to find they had moved location (maybe they needed a new market after we left) up into the restaurant farm that is Surry hills. (seriously how many eateries can you fit in one burb?) When we met up out the front I was a little minty, no hon seriously my hair cut will only take two hours....... ........ ....... but that all melted away as the woody, smokey pizza aromas wafted around us as we walked in past the open kitchen with its wood fired oven, piled fire wood and hanging meats.





Seated we look over the specials board, a little sad to see a couple of choices we would have gone for already sold out but still we manage to secure a plate of fried zucchini flowers. Served simply on brown paper the flowers are stuffed with seasoned ricotta, mmm crunchy and cheesy, we balanced it out with a simple butter lettuce and tomato salad.





Followers and card carrying members of the associazione vera pizza napoletana, the pizzas all have traditional toppings, there's no variations, no pineapple, you won't find your chicken tikka pizza here, be off with you, a pox on you I say.

We order one pizza with Gorgonzola and radicchio and the other with salami and olives, but we made the amateur mistake of ordering two white pizzas, and not realizing until they were delivered to the table, oh well they were still both as good as we remembered the pizzas to be.
The Gorgonzola's salt playing well with the radicchios bite.



The salami splashed with a little, OK, a lot of chilli oil (there's no chilli addicts anonymous, so there's no problem)



We rounded off the night with a little something something from the sweeter selections, a scoop of fantastic hazelnut and pannacotta gelato and stewed rhubarb with marscapone over the top of some crumbled savoiardi biscuits. Both winners on the night.





Who knows when our travels will bring us back to Sydney again, but when they do we'll find Marios in whatever neighborhood they've moved to.

Pizza Mario
@ St Magarets
Shop 9, 417-421 Bourke st
Surry Hills, NSW
Tel : 9332 3633
Take away : 9332 3320

Open 7 nights, closed public holidays

It just keeps pulling ... Fei, Sapporo.

It’s a gravitational force that just keeps pulling us in.

Fei is the perfect stop. Whether it be for a dessert after a mountain of Yakitori and a midnight pizza fix, a fantastic start to an evening with a few amuse for the bouche or in this case, for a special night out, some nice wine and the chef’s omakase course. What’s great is we keep going back and we’re always having something new.



The evening starts with a terrine. The ever-so-gracious Kumi going out of her way to explain to us what we’re eating and willing to go to any extremes to do so. With a little charades we gather it’s a bird … but then Kumi and her partner both harmoniously let out a little “Cooo ,, Cooo”. Ah-hah, Pigeon! It is a fine demonstration of a pigeon terrine, there are chunks of all the bits encased by a thin slice of bacon. It’s nestled in a romesco-like spicy sauce with some crisp watercress fanned out from one side.



Some crusty baguette arrives to accompany the terrine, and an Italian olive oil is poured at the table into a tiny little ramekin.



The house Prosseco, which is generously poured from a magnum pairs just beautifully with the terrine.

Pink soup. Pink wine. It makes perfect sense! We move onto a beautiful pink velvet beetroot soup. It tasted every bit of sweet red beets, served just warm and seasoned with only salt and pepper and finished with just a splash of cream. A large shard of homemade cracker and a delicious Italian rose have us both seeing pink!



Tatchi, or cod sperm, is the next star of the night. A clump of the stuff is pan-fried with a super crispy coating. It’s super fresh and although being quite creamy, it’s still quite firm. It’s sitting in a pool of gorgonzola sauce which marries together incredibly. A single round of fried potato giving it that little bit of extra crunch.



Okinawa always features as a point of interest on Fei’s menu. We’ve had from the little jewel of the south, banana, golden kiwi, baby vegetables and many more. Tonight is a showcase of Okinawa Spring vegetables. The risotto is made with a handful of the vegetables, the al dente rice clinging to them with a touch of cheese and butter. There’s an array of tempura’d baby vegetables on top a splash of balsamic reduction and a citrus salt.



As the risotto plate was whipped away we enjoyed a little break before the next course. We both patiently sat … and there was an amazing smoke smell that filled the room. It was a mellow wood, perhaps apple or cherry, with such a sweet smoke aroma. We were intrigued as to what was happening in the kitchen. Secretly I was hoping whatever the cause of the delicious smoke aroma filling the room was for us, but not expecting it. Smoking something during service is pretty dedicated, and being it was the only time of the evening we noticed it happening it was also pretty special. As the plate was placed in front of us we both indeed did feel special. Kumi tells us we’re about savor the delights of smoked Wild Hokkaido Duck. It was so beautiful, the coulors bringing us back to winter after our little Okinawa Spring break. And the duck, oh divine! Delectable! Delicious! The smoke was racing around my head and filling every crevice with each bite of the tender pink flesh. I made of point of putting down my cutlery with each bite to truly enjoy each moment. The dishes accentuation’s consisted of smokey pan juices, fresh shitake’s and 2 perfect spears of Treviso. A basket of crusty fruit bread arrives just in time to mop up all the delicious juices.



Kumi then gives us about 4 options for our pasta course. Again with above-and-beyond to explain to us one pasta dish, firstly snapping her hands together like a hungry shellfish, we kind of assumed it was some sort of mollusk. Not content, she returns moments later with a Seafood Handbook. Ah, surf clams! Kim jumps at that one. Plump morsels of the clam meat are tossed through a fresh saffron spaghetti with dried mini tomatoes and herbs.



It was a hard choice, but I settled on the gnocchi. The baby gnocchi silky smooth in my mouth, coated in butter, parmesan and cracked pepper.



We’re now getting pretty full … but when offered a Margarita pizza we’re not going to say no!



After a little break we start with the grappa. A glass of grappa di pinot noir is poured at the table for Kim. I enjoy a beautiful rose liqueur. So elegant!



Another thing we, well, me especially, cannot resist on a visit to Fei, pistachio gelato.



The other choice is always a tough one, as there’s always a new dessert on the menu, but tonight with the Zucotto on the menu, the choice was easy!



Every single time we have the pleasure of popping into Fei, we leave with a feeling of exhilaration and inspiration.

Until next time ...

Fei, Sapporo

Sometimes, when you've done enough good deeds and your karma meter is sitting on full, life pays you back with an introduction to a place such as Fei. It's the sort of place you could walk past everyday for a year and still not know it's there, un-signposted and down a back ally off a back street, it even took M1 two times to find it and he's been there before.......several times.



The interior is a blend of of New York speakeasy, rustic country house and art space, with exposed beams, chandeliers made from full campari soda bottles and walls fixed with egg trays full of half egg shells and dandelion flowers, all bits of a little weird mixing to make just right.



Quickly sat (bookings essential) we give the menu the once over, broken down Italian style into cold antipasti, warm antipasti, first plates (pasta) and second plates (meat). There's such a great selection that we decide to go plate by plate with a few from each section.

The first plate to set the tone for the evening was the Hokkaido venison prosciutto, slices of soft venison slightly cured and just melt in the mouth, with baby dressed greens to cut it which disappeared in a flash.



The next dish lasted only slightly longer but this was probably only because as it was placed on the table we were transfixed with it's beauty, I mean really this artists palette of tiny baby vegetables surrounding a small bowl of bagna cauda, no one wanted to break the spell, but as soon as it snapped we were all in. The bagna cauda was fantastic! A rich heady blend of garlic and anchovy and the mix of perfectly blanched veg was crazy, baby beans, yellow and purple carrot, baby horseradish, snap peas, tiny Roma tomato's and what looked like a small cape gooseberry. For me this was the dish of the night. Absolutely outstanding!



Next came out our warm antipasto a fritto misto of little fish and maitake mushroom, covered with a quick squeeze of lemon they were snapped up.



Then shaako which we ordered without any one being able to explain what they were, "ahhhhh mantis shrimp, oishii", we'd tried these bad boys before in Thailand. Teamed up with a roast tomato sauce and a smoky eggplant halves, these tasty morsels immediately jumped into second place for the evening.



We then flicked onto a rabbit terrine, we had to have a go as rabbit is a bit of an oddity here in japan, well on menus anyway (we saw a girl walking her rabbit on a lead the other day).

The terrine in a nice fat slab wrapped in bacon it's well seasoned and a great match to the wedge of fruit bread we have with it.



Getting into our rhythm now with make short work of a perfectly cooked marron (chestnut) risotto.



We then move on to roasted Hokkaido venison with caramelised pears and a wild mountain grape sauce. Mountain grapes are tiny and it would have taken not a small amount to even make the sauce on our plate, it is an excellent match for the venison with is cooked just medium rare and again just melt in the mouth.



For dessert we each decide to go our own way and maybe share a bite......maybe. Kat has the creme caramel, delectable is the word used and it's a tough job to get past her spoon defence to confirm, but it is just that.



M1 has a pistachio gelato. Bright pistachio green in colour the flavor is intense and rich, you really couldn't eat more than the scoop given.



I go for a martini glass of truffles, five (well three by the time I'm forced to share), covered in bitter cocoa and definitely moreish.



With great food like this and warm friendly staff it's no wonder bookings are recommended.



As we leave I'm trying so hard not to fall in to contented relaxation and remember a few landmarks, it doesn't happen. They'll just have to excuse us if we're a few hours late next time.

Fei
Tel: 011 219 8244
Again, no chance of an address or even directions ... Sorry!
Open 17:00 Close 26:00 (That's what it say's on the card)