“The lamb ravioli in Carne and in 95 Keerom, the spinach and ricotta ravioli and the butternut ravioli have always been best-sellers,” says Giorgio. “Through the years customers have been asking us to make them available for home use.”
The new range is available through various Cape Town retail outlets and for delivery in the Cape Town area from Italian Deli.
In producing the pastas commercially, Chef Giorgio hasn’t changed a thing. “The recipe is exactly the same as you’d find in the restaurants,” he says. “We don’t want to change from the original. It’s probably even better as we now produce in bigger batches and the quality is even more consistent.”
“No-one produces my line without me being in the factory,” he says. ”I’m actually making it myself with assistants. It’s my palate and flavour, and the adjustment is always done by me. One day the spinach is strong in flavour, the next more watery, you might need more cheese, more salt, I always taste it to my palate.”
The pasta range currently includes: spinach and ricotta ravioli, butternut and ricotta ravioli, lamb full moon, truffle and grana mezzaluna (half moon), and chicken and mushroom mezzalunas. Each comes with a suggestion for an appropriate sauce, supplied separately so you can choose your favourite. “These are the classic sauces you find on any Italian menu,” says Giorgio. “Butter and sage is always a winner because everyone loves the sweetness of the parmesan cheese and butter with a punch of aroma from the sage.” Other sauces include a light cream and cheese sauce for the truffle pasta, as well as classic tomato sauce, Bolognese sauce, or arrabiata.