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Classic Tales
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For real Italian cuisine march straight down the Roman way.
In a simple but stylish trattoria in Annandale, you'll experience some of the best classic Italian food in Sydney, without the heavy price tag of some of the CBD's offerings.
We start with aperitifs of Carciofo Mio - cynar (artichoke liqueur) with crushed ice and lemon - and a Bellini Tradizionale, with the white peach nectar of Venice and prosecco.
At around $10, both were refreshing for our palettes as much as our wallets.
Our first entree is five large scampi, grilled with olive oil, salt and pepper and finished with a sprinkling of bottarga (sun-dried mullet roe). Next we have artichoke steamed in garlic, water and mint and finished with grilled breadcrumbs and pecorino.
Soft handkerchief pasta follows. Mixed with ox-tail that has been braised for five hours and simmered with red wine and fresh tomatoes, it has a deep, rich dark flavour that my tastebuds remember for days.
A decadent special of... read on below advertisement
To finish, we share a humble apple and quince crumble with amaretti biscuit crust and a semifreddo of crushed nougat with cherries and pistachio.
As our culinary journey comes to an end, we venture onto the dark, wet street vowing for another Roman holiday - pronto.
Where: Da Gianni,
127 Booth Street, Annandale
Phone: 9660 6652
We ate: Steamed artichokes, $19.50; ox-tail pasta, $26; milk-fed lamb, $30; duck with chestnuts, $29.50; quince crumble, $15
In a simple but stylish trattoria in Annandale, you'll experience some of the best classic Italian food in Sydney, without the heavy price tag of some of the CBD's offerings.
We start with aperitifs of Carciofo Mio - cynar (artichoke liqueur) with crushed ice and lemon - and a Bellini Tradizionale, with the white peach nectar of Venice and prosecco.
At around $10, both were refreshing for our palettes as much as our wallets.
Our first entree is five large scampi, grilled with olive oil, salt and pepper and finished with a sprinkling of bottarga (sun-dried mullet roe). Next we have artichoke steamed in garlic, water and mint and finished with grilled breadcrumbs and pecorino.
Soft handkerchief pasta follows. Mixed with ox-tail that has been braised for five hours and simmered with red wine and fresh tomatoes, it has a deep, rich dark flavour that my tastebuds remember for days.
A decadent special of... read on below advertisement
fettuccine with cream, butter, parmesan and white truffles has a truffled egg theatrically cracked on the plate as it is served. Another Roman classic is abbacchio - milk-fed lamb, braised with white wine and marinated in fresh herbs and 'wet' roasted to order. And a more modern twist is a combination of owner Don Giovanni's favourite flavours: slow-cooked duck leg and pan-fried rare duck breast with chestnuts poached in cloves, star anise and cinnamon, served with savoy cabbage and pancetta.
To finish, we share a humble apple and quince crumble with amaretti biscuit crust and a semifreddo of crushed nougat with cherries and pistachio.
As our culinary journey comes to an end, we venture onto the dark, wet street vowing for another Roman holiday - pronto.
Where: Da Gianni,
127 Booth Street, Annandale
Phone: 9660 6652
We ate: Steamed artichokes, $19.50; ox-tail pasta, $26; milk-fed lamb, $30; duck with chestnuts, $29.50; quince crumble, $15
Story: Hannah Rand
