food

Volare


Italian food and I are soulmates. Give me pasta (and lots of it) over low carb nonsense anyday.

Which is why the new Volare restaurant at Peddlars & Co in Constantia is just the ticket to satisfy my carbivore tendencies. Think traditional Italian fare produced according to authentic principles but presented and cooked in a very contemporary, updated style. Chef Brad Ball recommends a true Italian 4 course meal - antipasti, primi, secondi and dolce - with pasta as a starter and not a main. New for SA audiences like me who like their giant bowl of taglietelli, but well worth the change.

What can I recommend? How about everything? Only the freshest ingredients are used, with most of the veg and herbs sourced from their neighbouring veggie patch. We sampled delights such as Roast Porchetta - succulent pork belly with artichokes and Parma ham crackling - seared tuna salad, carbonara with homemade pancetta, Primavera pasta and Burrata - Brad's take on the classis Caprese salad using heirloom tomatoes and baby basil with fresh fior da latte mozzarella. And don't dare leave without trying the almond panna cotta. Heaven!

With an extensive wine and bubbles list (with some of the most divine, buttery Pinot Grigio I've ever tasted) and a laid back ambience with neutral furnishings from local designers, the food is truly given hero status. And with a couple more restaurants in the Peddlars & Co pipeline, Volare is a must!

For more info, visit peddlars.co.za