This month we’re tucking into an array of delicious Italian-inspired treats – and we didn’t even have to leave SA’s shores!
Forti Grill & Bar
“Simplicity is the ultimate sophistication.” This is the philosophy behind chef Fortunato Mazzone’s food at Forti Grill & Bar in Pretoria (Time Square, Menlyn Maine). A combo of fine dining and Italian cuisine, peppered with recipes passed down through the family (“Prawns of My Father” has been on the menu since 1976), the vibe and small touches bring the Italian character home, with wine, art and music integral to the experience. Visit: forti.co.za or tel: 08600 FORTI (36 784).
The Olive Shed at Tokara
If the classic olive oil cultivars of Coratina, Leccino, Frantoio and Mission appeal to you, you need to head to The Olive Shed at Tokara. While the estate on the Helshoogte Road in Stellenbosch may be more famous for its wines, it’s also home to 22ha of olive trees. A range of blended and single-cultivar oils are produced under the watchful eye of Gert van Dyk, Operations Manager of the estate’s olive oil production, who has two decades of experience in the olive industry. Complimentary tasting of their five oils are offered at the wine tasting centre and the Tokara Delicatessen. Visit: tokara.co.za
95 at Parks
We suggest you book some time off for a Mediterranean-style siesta after tucking into a delicious Italian lunch, especially when it’s been created by chef Giorgio Nava. And now you’ve got even more opportunities to enjoy his cuisine, because due to popular demand his Constantia eatery, 95 at Parks (114 Constantia Main Rd, tel: 021 761 0247), is now open for lunch and dinner on Mondays, while 95 Keerom in the Cape Town CBD, is offering old-style Italian classics for lunch on Fridays. In addition to his classicà la carte menu, Nava offers a six-course Italian Experience (R330p/p). Don’t leave without trying his home-made ice cream. For bookings, tel: 021 422 0765.
Italian-inspired franchise Col’Cacchio now offers a vegan menu. New items include the Spiroco salad (lettuce, spiralised beetroot and carrot, sesame and pumpkin seeds, lentils, avo and coconut flakes), the Zucca pizza (vegan cheese, a butternut and tomato base, roasted butternut and beetroot, rocket, avo and sesame, pumpkin and sunflower seeds) and the Amitoso dessert (cashew cream, caramel pineapple, orange-flavoured crumble and coconut shavings). Visit colcacchio.co.za