Savio Volpe

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

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

🔸 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. 🖤

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

🔸 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.

🔸 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.

🔸 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.

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

🔸 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… 🦊

🔸 We will be open today ~ reservations are recommended, but bar seats will be available for walk ins, from 5pm. 🦊

🔸 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.

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

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

🍁 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

🔸 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.

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

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

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

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

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