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NEWS, STORIES, RECIPES & MORE

  • Silvio Carta: Trailblazers of Sardinian Spirit

    Silvio Carta: Trailblazers of Sardinian Spirit

    From the late 1950s to the late 1980s, the Silvio Carta winery maintained a tight focus on the production of Vernaccia, a wine of significance and tradition in Sardinia. When Vernaccia began to decline in popularity, Elio Carta and his father Silvio saw that new opportunities were to be found

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  • Amaretto Tiramisu

    Amaretto Tiramisu

    This beautifully simple Amaretto Tiramisu dessert can be prepared in just 15 minutes and requires no baking. It has a light airy texture and packs a rich, almond flavour that isn't overly sweet. 

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  • Polenta: The Ultimate Comfort Food

    Polenta: The Ultimate Comfort Food

    Warm, embracing and dependably satiating, polenta is the number one winter favourite comfort food. Whether prepared simply with butter and Parmigiano Reggiano, or alongside a rich meat sauce, a pot of steaming corn meal is a guarantee of a hearty and satisfying meal. Not surprisingly, every region of Italy likes

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  • Fusilli col Buco with Ground Sausage Sugo

    Fusilli col Buco with Ground Sausage Sugo

    This curly long pasta was originally made by wrapping fresh pasta around a knitting needle and allowing it to dry. These long strands of curly pasta have a hollow core like bucatini and will easily capture any sauce you dress it with. Here we've prepared it with a tomato based

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  • Filled Pasta - Advanced Pasta Making Class

    Filled Pasta - Advanced Pasta Making Class

    Ravioli, tortellini, agnolotti, mezzelune, cappelletti: as in all aspects of Italian cooking the regional variations of filled pasta shapes is inexhaustible. If you love Italian cooking, you need to have at least two or three filled pasta shapes in your repertoire. The Filled Pasta - Advanced Pasting Making, presented by Chef

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  • A Salad of Substance

    A Salad of Substance

    Pasta, rice, farro and fregola are four popular staples in Italian regional cooking. We mostly see them presented as cold weather foods being served steaming hot usually with other wintery ingredients. But Italians use them all year round to add flavour, texture and nutritional value to cold dishes too. Here

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  • Alto Piemonte Re-Invigorated Re-Discovered

    Alto Piemonte Re-Invigorated Re-Discovered

    280 Million years ago, long before vines were part of the landscape, a prehistoric collision of continents coupled with the massive implosion of a supervolcano bestowed Alto Piemonte (Upper Piedmonte) with some of the most unique soils and geomorphology in the world.

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  • Lemon Laganelle with Prawns & Peas

    Lemon Laganelle with Prawns & Peas

    Lemon Laganelle are narrow ribbons of pasta made with free-range eggs and semolina to which the zest of fresh lemons has been added. When cooked, this egg pasta has a brilliant yellow colour and fresh, lemony aroma. The lemon flavour is distinct without being overwhelming and combines well with so

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  • Linguine al Nero di Seppia

    Linguine al Nero di Seppia

    It is cuttlefish ink that makes this pasta black, but don’t expect a very noticeable seafood flavour. In fact it’s only when the pasta is prepared with seafood, does the cuttlefish ink really become apparent.  This recipe harnesses the flavours of this pasta and looks stunning on the plate.

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  • Benanti: Kings of Mount Etna

    Benanti: Kings of Mount Etna

    Mount Etna’s popularity as a wine producing district has skyrocketed over the last few years. This is mostly due to a few hard-working and persistent winemakers who believed in the potential of the unique climate and soil of the volcanic region. One of those pioneers was Giuseppe Benanti, a man

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Contact Us

Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia
OPEN: Mon - Fri 9.00am - 6.00pm; Sat 9.00am - 5.30pm

T: 03 9389 7000

ABN: 73 004 756 834