During my visit to Australia I wasn't so lucky with Italian cuisine but that changed in the Harbour City. My friend Gian who is actually Italian, recommended and took us to this restaurant so expectations were high. The place Osteria Riva, Italian cuisine from Emilia Romagna region, modest, cozy, authentic, as soon as you get in you realise this is the real thing and they’re doing their best to have a real Italian spot in Sydney, I have to say, spoiler alert they succeeded. Indeed chef Andrea Riva is doing an amazing job of bringing the cuisine from his region and keep it authentic, making everything from scratch
|Inside, a peek into the kitchen|
We got there and we decided to share, so the four of us could try as much as we can, but the food is so good that I could have easily eaten everything and not give even a bite. We had the bruschetta, prociutto, funghi, e mozzarella, traditional flavour well executed. Also we got a fritto misto di pesce, calamari and prawns slightly fried, nice flavour, and to close the primi a tagliata di manzo al balsamico, the beef with balsamic reduction was the star of the night, perfectly cooked and the flavour was to die in slow motion.
|The magnificent tagliata © Osteria Riva|
|Ready for the pasta|
Then we went for the pasta, basically we went for every especial they had, including a caramelle ripiene di zucca, pumpkin filled pasta, which was superb, also a tagliatele di cacao a homemade cocoa pasta, spectacular again, and a ravioli ricotta e spinaci al burro e salvia, simple but fantastic the sage with butter and the perfectly cooked ravioli just awesome.
|Cocoa tagliatelle © Osteria Riva|
|Ready to cook © Osteria Riva|
|Venison ragu © Osteria Riva|
|Marinating for 24hrs the venison © Osteria Riva|
The food was so good I completely forgot to take pictures I was eating as much as I could, the best Italian restaurant outside Italy for sure. Lucky me their passion for food is such that they post on twitter most of their prep and cooking, and they gladly sent me the tagliata picture for the blog.
|Pumpkin preparation © Osteria Riva|
|Caramelle ripiene di zucca ready to cook © Osteria Riva|
|Ready to eat © Osteria Riva|
Pasta reminds me the Seinfeld episode “The Fusilli Jerry”
Kramer: Here you go, buddy
Jerry: What is it?
Kramer: Fusilli Jerry! It's made from Fusilli pasta. See the microphone?
Jerry: When did you do this?
Kramer: In my spare time. You know, I'm working on one of you, George. I'm using ravioli, see, the hard part is to find a pasta that captures the individual
Jerry: Oh... Why Fusilli?
Kramer: Because you're silly, get it?
T: +61 2 9369 4071
Approx Damage: AU$ 45pp
Area: Bondi Junction