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Rich succulent dishes using fine game meats imported from the hunting grounds of Italy now being served To welcome the cooler months of Autumn, DiVino is serving up a seasonal feast of mouth-watering pasta game dishes that are sure to please the palate. Exquisitely prepared by chef Michele Senigaglia, each signature dish offers a unique taste of the regions of Marche and Tuscany, famed for their rich hunting traditions. “I always get excited when the temperature drops and I can create more traditional fare,” explains Michele. “The full, rich taste of game truly is one of my favourite ingredients to work with this time of year; it complements the season so well.” The enticing menu features Large Ribbon Pasta in Wild Boar Ragout; Home-made Cannelloni filled with Hare Salamí and Porcini Mushrooms, served with cranberry sauce; Ravioli filled with a Rich Stew of Hind, glazed with Butter, Rosemary and Tuscany Goat Cheese; and finally a Partridge and Autumnal Black Truffle Risotto. Chef Michele looks forward to celebrating the change of season in the company of those eager to savour traditional Italian cuisine prepared with an authentic twist of the modern. General Manager, Giacomo Pani says DiVino’s enduring success can be accredited to its relaxed, informal ambience. “ DiVino appeals to those who prefer to hang out in a mellow, inviting and comfortable environment, served by friendly, helpful staff.” DiVino is open from noon to 3pm, 6pm till late from Monday to Friday. Brunch from 11:30am to 2:30pm and from 6pm till late on Saturday. Sunday from 6pm till late. (information provided by the pr company)
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