It’d been a looong time coming. About a month, to be exact. That’s how long it took to get reservations at Savio Volpe for a decent dinner time. To say we were hyped was an understatement.
Grace ordered a Four Winds IPA. Ever since our trip down to Portland, IPAs’ bitter hops have been growing on her. Whodathunk…
We started with the buffalo mozzarella, which came on a bed of broccoli and pistachio. Mell appreciated how the stalk was used as well as the florets. #nowaste
This was unlike any dish we’d eaten before; the flavours were all interesting and contrasted with each other well, yet came together in the end. We appreciated the ingenuity—our only gripe was that this dish was presented chilled and we would have preferred it hot.
Since it was a chilly night, we followed that up with the cappellacci squash. Cappellacci is a stuffed pasta (kinda like a dumpling), usually filled with pumpkin—or in our case, squash. It was bathed in a sage butter sauce and topped with grated parmesan.
The pasta was exquisitely formed and you can see how thin the wrapping is in the photo. It was delicious and surprisingly light for a stuffed pasta dish.
Just for fun, we got a side of roasted potatoes which came with prosciutto, salami, rosemary. The crispy bits of prosciutto and salami gave it that extra savoury crunch and elevated this worthy side dish.
Because we always want all the pasta we decided upon the tortiglioni braciole beef which, simply put, comes with ‘Sunday sauce’—we’re guessing this is made on Sunday and used throughout the week so the flavours intensify.
Beef braciole is made with bread crumbs, grated parm, and various herbs. The beef is then stuffed with the mixture and browned on all sides in a pan. A tomato sauce is made with the drippings and doubles as your pasta sauce. Bene! This was quite delicious but if we had to choose, we preferred the cappellacci.
We enjoyed the relaxing atmosphere, the high ceilings, and the beautiful wooden, ’70s-ish style decor. And the food, of course. But Savio Volpe left us wondering… was this worth the hype? Or were we just too psyched after waiting a month for our reso and expected too much? If we do go again, we hear the dal fuoco (from the wood fire) meat dishes are quite tasty. To be continued…