Mezzelune means 'half moon' and it perfectly describes the shape of these semi-circular ravioli. They're filled with creamy potato, pancetta and caramelised onion and because too much pancetta is never enough, we're topping them with a little extra crispy pancetta. NOTE: Our Mezzelune doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage Sauce as an accompaniment.

Spaghetti is the quintessential Italian pasta and we've paired it with our famous Ragu alla Bolognese. Sometimes, simple is truly the best!

We are SO excited for this collaboration! Nestled 90 minutes from Melbourne in Greater Geelong, Bellarine Truffles was established in 2014. After its inaugural season in 2018, the Truffiere has continued to grow and flourish with a greater volume of fragrant Black and Whitish Truffles harvested in the subsequent years. Bellarine Truffles Tuber Borchii Bianchetto Truffles are a delicious match with our Maccheroni al Formaggio, and the perfect grown up Mac'n'Cheese with a full bodied oaky Chardonnay or even a sharp red like a Nebbiolo.

Comforting, rich, cheesy & supple. The ultimate vegetarian lux pasta. We send a little tub of Creamy Comte Sauce with Celeriac oil with this pasta - so all the guess work is taken out. You just need to cook the pasta, heat up the sauce, make sure its all coated in the sexy sauce, and enjoy!

Our luxurious lobster ravioli is made with sweet shellfish, buffalo ricotta and orange zest. We serve it with a rich, redolent bisque built over a shellfish stock with lobster and prawn shells, which is included when you add this divine dish to your order. Thanks to our friends at Clamms Seafood for this high quality produce.

In the spirit of warmth and happiness, we're bringing you a delicious Scallop, Parsnip & Bacon filled Ravioli! No need to worry about the sauce, we'll give you some Spring Onion Gremolata to go with it.

It's Ravioli, but not as you know it! Clamms Seafood's wild-caught ocean prawns and That's Amore's fresh stracchino cheese combine with chives in this mouthwatering Ravioli! We'll provide a delicious Cherry Tomato Sauce with Rosso Gargano, Puglian grown cherry tomatoes. Creamy, tart and delicate, stracchino partners beautifully with sweet prawn meat. It's a pleasure to be able to create food for you at home, using incredible ingredients from our suppliers!

Our seasonal Duck & Jerusalem Artichoke tortellini is rich, and darn delicious. Filled with roasted duck and divinely textural and sweet Jerusalem artichoke, this Tortellini is perfect with a glass of Pinot Noir or a harder hitting Barolo. NOTE: Our Duck & Jerusalem Artichoke Tortellini doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage Sauce or our Black Truffle Butter as an accompaniment.

Al Dente's Classic Negroni made with Campari, Bulldog Gin & Cinzano Vermouth Rosso. Ready to drink, just pour over ice, and garnish with an orange slice. Serves two. 'Tis the season.

This traditional Italian lemon tart begins with a rich, shortcrust pastry which is filled with a smooth and zingy lemon curd and topped with white chocolate crumble. The serving size is just a tart for one... It's too good to share, so get more than one if someone has fear of missing out on this deliciousness!

Torta Sabbiosa is a traditional Northern Italian cake from Lodi. Sabbiosa, meaning "sand", refers to the crumbly, melt in your mouth texture of this beautiful cake. The buttery slice comes with a sauce of mascarpone cream and brandy, for a decadent and nostalgic sweet Italian treat! Small size is a single slice (a big one, at that) and large is a whole cake.

Creamy, gooey burrata from our friends at That's Amore; this soft cows milk mozzarella ooze is perfect with a good glug of olive oil like Congedi or Frattali, a dash of our Al Dente Balsamic, and mopped up with our house baked focaccia. Buonissimo!

Famous Al Dente Cacio e Pepe but done the classic way! We're infusing our spaghetti with black pepper before extracting with our Monferrina P6 pasta machine. Everything you could need will be included; salted peppery butter, pecorino, and a lot of Al Dente love! Buonissimo!

One of our most popular menu dishes from Al Dente Enoteca returns, for you to enjoy at home! Our spaghetti made with our Monferrina P6 pasta machine, with Moreton Bay Bug, & our bisque sauce. We suggest this as an entree between two people, or a main course for one.

Pouring a lovely rose gold hue. Watermelon rind, orange oil, fresh citrus, and a little grip from the skin contact. A lovely and approachable wine, perfect for alfresco dining.

The last of summertime flavours. Our lightly cured kingfish sits atop a dressing of burro di latte and green chilli oil. Garnished with compressed apple & cucumber brings this dish up a level in freshness and summery vibes.

Oysters are one of our favourite ways to start a special meal. We've partnered with our friends at Clamms Seafood to bring you 1 dozen fresh Pcific Oysters, a selection of our favourite oyster dressings. Celebrate life in the new year, or treat yourself this weekend. You know you want to.

This is a typical ricotta-and-spinach ravioli - except better! We roast the spinach so there's a lovely depth of flavour and mix it with delicious Ricotta cheese from That's Amore. There's so much flavour in each bite so you can feel free to keep life simple and toss it with burnt butter and sage. NOTE: Our Agnolotti Spinach & Ricotta doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage Sauce or even our Salsa al Pomodoro as an accompaniment.

It's BAAAACKKKK!!! This plump, round ravioli stars beautiful spanner crab from Fraser Island. The filling also includes green apples, chilli, parsley, lemon zest and garlic. Crab, apple and chilli is a traditional combination, especially in southern Italy. We will add a tub of lemon, parsley and chilli butter to each order - it's the perfect dressing for this ravioli.

We've been working on this recipe for quite some time now and are so happy to share it with you! Davide's been building the rye sourdough mother, which he's aptly named "Ercole" (Hercules) since the start of Lockdown #1 last year. This focaccia is baked fresh every day in the Al Dente kitchen, and we use it in both our restaurant and sell it in Sapori. We are so proud of this one, and write this whilst munching on a piece of focaccia right now.

Oak Hill Truffle Butter, with beautiful, fresh local truffle from Gordon in Victoria.

Made with three different types of mushrooms, this vegetarian ragu is full-flavoured with the sweet richness of ripe tomatoes and a hint of chilli. It goes beautifully with any type of pasta, but we love it with our pillowy potato gnocchi!

We're happily obsessed with making soft gnocchi that taste like potato not flour. These heavenly pillows don’t need a complex sauce - a little tomato, a drizzle of oil, a grating of cheese and dinner is done. Another option is a burnt butter, garlic and sage sauce. Of course, they are lovely with our lamb ragu too! You can serve the gnocchi simply boiled or lightly pan fry once cooked.

Our signature Tortellini Cacio e Pepe with the addition of fragrant truffles are back in town! A warm, delicious recipe that is perfect for the colder months. To top it all off, we are making our very own truffle butter to go with it.. do not wait to pop these gems in your cart! Black truffles from Manjimup, Western Australia.

We've slow-cooked beef until it falls apart then mixed it with its braising juices and herbs to create a succulent filling for supple tortellini. We're serving this pasta with a sauce of smoked, caramelised butter, included when you add our Beef Tortellini to your cart - it's delicious!

There are 1000 ways to make these pretty filled pasta bonbons, traditional in Bergamo, close to Milan. Our version is filled with roasted veal, crisp pancetta, pear, sage and biscuits soaked in milk. NOTE: our Casoncelli doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage sauce as an accompaniment.

This supple and rich vegetarian lasagne is made with four types of mushrooms; King Oyster, Swiss Brown, Button Mushroom, and Portobello. We have also made a beautiful truffle bechamel, using the best of this seasons beautifully fragrant truffles, supplied by our friends at Friend & Burrell.

It would be rude not to! Our menu includes a traditional lasagne with beef and pork ragu (the pork makes it so sweet and soft), and a silky bechamel. Lasagne is such a family favourite - our version is classic with extra layers of love.

Delicious Muscatel grapes from our friends at Tabletop Grapes in country Victoria. A small, family run business with such incredible produce. We love these muscatels on a cheeseboard next to some gorgonzola dolce!

BALSAMIC VINEGAR OF MODENA DOP Traditional Balsamic Vinegar of Modena is the highest expression of balsamic vinegars, from the attics of the houses of Modena. The single ingredient of cooked grape is slowly aged, according to the traditional system of “decant and refill,” through the series of antique casks, of various types of woods. The result is an incredible flavour complexity, and one that cannot be mirrored from one balsamic to another. Just one drop holds insurmountable flavour.

Sweet and delicious Italian coffee spread

Summer holidays in a bottle. Our Tropicalcello is an infusion of our favourite fruits like strawberry, grapefruit and orange. Sip this over ice and be transported far, far away from Melbourne winter.

Summer holidays in a bottle. Our Tropicalcello is an infusion of our favourite fruits like strawberry, grapefruit and orange. Sip this over ice and be transported far, far away from Melbourne winter.

This striking yellow soda brings us back to our childhood - the unmistakeable bottle is one we grew up drinking from. Cedrata Tassoni Soda was launched in 1956 as an “evolution” of the traditional Cedrata Tassoni Syrup: it is a refreshing soft drink, thirst-quenching and perfect to drink chilled, or as a mixer for a delicious cocktail. Cedrata Tassoni is sweet but with a hint of sourness to it, bearing the aromas of the citron fruit, from the essential oils extracted for this signature Italian beverage.

A delicious drop from our friends at Petronio wines in the Yarra Valley. High quality stone fruit like nectarine make way for slightly nutty tones, and a long, strong minerality and light oaky finish. A really special wine, and a great price for a high quality local drop!

A light to medium bodied Italian Valpolicella, with a stonefruit-like aroma (think plum), a little earthy, and quite a balanced finish. An approachable red all round.

Bine Longhe is a wine of luminous autumn straw colour, rich and brilliant due to the late October harvest, picked after the grapes have been over ripened for 20 days. Bine Longhe has a characteristically strong honeyed herbaceous aroma. Dancing minerals play tag on your tongue, embracing and lively on the palate, with a slight aftertaste of bitter almonds. Soave is inherently a delicate wine, Tessari Bine Longhe Soave's wonderful acidity makes it perfect to pair with many different varieties of food, like Al Dente pasta!

Complex and highly lifted aromas of white flowers, grapefruit and gun smoke combine with freshly grilled nuts and toast. The palate is refined and complex, driven by intense lemon citrus characters that flow into a creamy, velvety texture. The finish is precise and ever so savoury leaving a tactile sensation that is long and incredibly morish.

From floral, clove-spiked, amaro-drenched, cherry cola-scented perfume, through to shapely, inwardly concentrated yet just on medium weight flavours. The wine has energy, exceptional length, a feel of finesse, succulence and immense persistence. It’s a Tempranillo that values that sense of ‘pinosity’ but doesn’t forget to come bearing a shawl of finely threaded, firm tannins. Utterly charming, this is a hit from the get go.

A complex and rich local Chardonnay from Beechworth, Victoria, by sommelier turned winemaker (and our friend) Rocco Esposito. An explosion of flavour from biodynamic methods, and a perfect pairing to anything packed with umami, like our Mushroom Ragu or Tortellini Funghi!

We fold our favourite green, Cime di Rapa, with creamy ricotta and roll it into our rich pasta sheets, creating the most delicious cannelloni. We then coat the Cannelloni in creamy besciamella, Rosso Gargano Tomatoes & Grana Padano, and leave you to bake it at home. A glass of Chardonnay or a Soave is strongly recommended.

This beautiful filled pasta is a little spicy while a creamy butter sauce tones down the heat, working almost as a glaze. A little spicy, a little sweet, as Davide says, "buonissimo burro di zucca caramellato...perfetto!" We are sure you'll agree. Pasta and sauce included, taking the guess work out of cooking dinner.

'Tis the season for MUSHROOMS! We've taken the hard work out of dinner once again, with our textural flavoursome Portobello Mushroom Sauce. Perfect as a base for your Risotto, tossed through some Tagliatelle or layered within some lasagne sheets and besciamella. Note: we cook this down with some meat & chicken bones, so it's not vegetarian friendly.

Slow-cooked vegetables in a white wine stock are combined with roasted nuggets of pork sausage to create a delicious and comforting ragu. We love this with our gnocchi and tagliatelle but it's a great accompaniment to any pasta. You could also partner it with polenta, rice or mashed potatoes.

Delicious local honey from the legendary beekeepers at Rooftop Honey. A wonderfully Melbourne initiative, and a divine little pot of gold (honey)

Our chilli butter is made by whipping our delicious Al Dente Chilli oil and a flavoursome chilli paste through luscious butter. Use this on everything - as a sauce base for some spaghetti or on sandwiches.

Another favourite Enoteca dish becomes yours to enjoy at home! Our Latte e Caramello is a smooth, balanced buttermilk pannacotta, with dulce de leche, milk & caramel textures. Simply garnish with the toppings provided and enjoy! (We say this serves 1-2 people, but we understand if you don't want to share)

A Southern Italian take on the Viennese classic Sacher Torte. We make ours with almond flour and decadent cocoa powder. It's delicately sweet, not at all too rich, served with a simple vanilla cream. Torta Caprese is the perfect after dinner slice to share with the family, or indulge in by yourself. Small serves 1-2 people, by the slice. Large serves around 6, as a whole cake! Time to celebrate!

Made to a traditional Sicilian recipe, my cannoli are crisp and airy, filled to order with fresh ricotta, pistachios, candied citrus and a little touch of maraschino cherry. They're best kept at room temperature and eaten on the same day.

The Good Boy of Chocolate brings us another treat. These delicious little balls of milky ice cream are coated in a not-too-salty, not-too-sweet chocolatey crumble. My goodness, they're good. We couldn't stop at just one, so we're selling in packs of three so you don't have to stop. Who's a Good Boy, now?

Introducing the newest Good Boy, White Chocolate & Pistachio. Made with the same level of care and dedication as all their other blocks, and guaranteed just as delicious. Each bar is wrapped in Good Boy Chocolate's special handcrafted recycled paper, it is just as cool as the chocolate inside! Who's a Good Boy now?

Delicious mini babà cakes soaked in sugar and Strega, a herbacious yet sweet Italian liqueur.

Floral, fragrant and fresh does it!

Good Boy Chocolate brings us their rich and creamy hot chocolate powder. Who's a Good Boy, now?

Delicious mini babà cakes soaked in sugar and Limoncello, a sweet, lemony Italian liqueur.

77% Vegan Dark Chocolate made with cocoa beans grown in local communities from the Solomon Islands, in the Pacific Ocean. Although it is an intensely dark bar, the acidity from the prominent berry flavours provide a refreshing finish. Each bar is wrapped in Good Boy Chocolate's special handcrafted recycled paper, it is just as cool as the chocolate inside!

Fiasconaro’s almond butter spread Oro Bianco from Sicily is a rich, nutritious, aromatic, and flavorful authentic Italian condiment with an ideal combination of slightly sweet and delicately nutty flavors. Characterized by its silky smooth texture and thick consistency, this full-flavored meal enhancer comes in an elegant jar. It makes a delightful accompaniment to your favorite Panettone and Pandoro, and it goes exceptionally well with bread, croissants, brioches, fluffy pancakes, and thin crepes.

Springtime, refreshing, deliciousness.

Treat this NON-alcoholic wine like a subtle red, a German Gose, or a Petillent Naturel. Floral lemon makes way for refreshing minerality, a light fermenty-fizz and a slightly bitter or dry finish. Think tart, native citrus, floral body and a light menthol aroma. NON WORLD is a Melbourne based team of food (and flavour) professionals, designed to expand non alcoholic drink options. An informed and uncompromised curation of flavours, for those who seek 0% alcohol beverages.

Treat this NON-alcoholic wine like an aromatic white wine. Toasted Cinnamon & Yuzu flavours lend themselves to balanced tartness with a savoury undertone. Subtle warming spices lead into a slightly bitter finish. Much sweeter on the nose than it tastes. NON WORLD is a Melbourne based team of food (and flavour) professionals, designed to expand non alcoholic drink options. An informed and uncompromised curation of flavours, for those who seek 0% alcohol beverages.

A little sweet, a little sour, and a lot delicious. We've combined limoncello (yum) with lavender infused syrup (double yum) and gin in one little bottle for you to share! These bottles serve 2 people, and contain 2.5 standard drinks. 18+ only. Please drink responsibly.

200ml bottle of our favourite Amaro! A mix of twenty-nine herbs, flowers, fruits and roots from Calabria's beautiful land, blended to provide an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of liquorice, peppermint and aniseed.

Al Dente brings you a collision of booze too good to pass up. A stealthy concoction of Polish honey vodka (Michelle's favourite), Starward Whisky, Mr Black Cold Drip liqueur and punchy ST. ALi espresso. Kate Moss was certainly onto something good when she walked into that London bar in the late 80's asking for a drink to wake her up... Na Zdrowie e Salute!

The great classic of long pasta in this gluten free recipe, made with corn flour, brown rice, potato and quinoa. It has been specially designed to give Coeliacs and the gluten intolerants the pleasure of a bronze-drawn pasta, as good as the traditional version. Ideal paired with both hot and cold dishes!

Made with corn, brown rice and quinoa, this gluten free linguine is as close to the real deal as it gets!

Softly pickled cauliflower, which still keeps a beautiful texture. Perfect for salads, or alongside some delicious comté on a cheeseboard.

Smokey sea salt! We strongly recommend you roast some potatoes or cook up a delicious steak to sprinkle this goodness all over.

We love truffles! So we combined a little grated truffle with some sea salt and we strongly recommend you roast some potatoes or cook up a delicious steak to sprinkle this goodness all over.

We've taken the finest Mount Zero olives and marinated them in Mount Zero oil, garlic, chilli, thyme and bay leaves. We find it hard not to eat the whole jar in one go, and suspect you'll be the same...

Whole, small, sweet tomatoes. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

Cherry tomatoes from Puglia. Specially grown in Puglia, in the south of Italy, these tomatoes are grown by passionate farmers under the Puglian sun, watered with salt water, and carefully selected and harvested, resulting in a truly recognisable and quality Italian product.

A one way ticket to flavourtown! Delicious umami rich black garlic and tomato paste by the formidable Alice Zaslavsky. Made here in Melbourne. Fabulous on just about anything; Michelle's currently loving it on a thick slice of sourdough toast with some avocado in the morning. A little bit goes a long way with this little jar of yum.

Spicy Calabrian salami paste made with pork. Delicious tossed through cooked tagliatelle, or on some fresh crunchy bread, or even with delicious soft cheese like burrata or ricotta with crostini. Delicious, flavoursome, salty, spicy!

A funky collision of condiment and booze - Gin Mayo packs a delightful little kick of gin, and is the ideal accompaniment to fries, a fish burger, a toasted sandwich... You name it!

This is a traditional Milanese braise made with local Victorian beef, grown by Fitzroy's Largo butchers on their own family farm at Romsey, 50km north of Melbourne. We slow cook the ox cheeks for four hours with celery, carrot, herbs and wine, then reduce the sauce so it's rich and sticky. As winter is coming, we're going back to serving our Guancia di Manzo with polenta. Serves 2 people.

Al Dente house baked Crostini - the same we serve alongside our burrata in our Enoteca, and perfect for your burrata at home!

If we could eat antipasti for dinner every day - we would! A selection of our favourite cheeses and salumi; Mortadella, Salami Cacciatorini, Wagyu Bresaola and cheeses; Pecorino Romano, La Tur, and Gorgonzola Dolce. Paired with some of Davide's (darn delicious) sourdough focaccia, our house baked crostini, and our favourite new snack; Tabletop Grapes Muscatel Clusters! Serves 2-4 people.

Our Chilli oil is simple and very effective. Great to add an extra kick to any tomato based pasta sauce, or to drizzle a little over a good woodfired pizza. We've been loving it on our bacon & eggs in the morning, too!

Soft-centred Chocolate pudding: This delicious and impressive soft-centred pudding is an exciting collaboration between Andrea and you, the cook at home. It will be delivered part-cooked ready for you to finish in your own oven. Follow the instructions to create this molten marvel and feel like a skilled pastry chef in your home kitchen. It's amazing as is but you can also serve it with strawberries, cream or ice cream. A SMALL SERVE IS INTENDED AS 1 INDIVIDUAL PUDDING, A LARGE SERVE IS INTENDED AS 4 INDIVIDUAL PUDDINGS

Cacio e Pepe will remain a staple in our home, and in yours. A simple pecorino and pepper fonduta is folded into golden semolina pasta to create a signature dish that we're sure you're going to love. NOTE: Our Tortellini Cacio e Pepe doesn't come with a sauce included, but we recommend you purchase our Burnt Butter & Sage as an accompaniment!

Spaghetti is the quintessential Italian pasta. It is long – like a string (hence the name, as spago means string) – round in cross-section and made from durum wheat semolina, but Al Dente Spaghetti is the best Spaghetti!

Italians know that simple often means best - this burnt butter and sage sauce is the perfect herby, toasty dressing for filled pasta. You can also let it melt over grilled meats or potatoes for a luxe finish.

Simple is best when it comes to Italian food and it doesn’t come simpler or better than our rich napoli, with the natural sweetness of tomatoes, onions and a touch of garlic and basil. It’s great with any of our pastas.

This is a traditional bolognese made with beef for body and flavour and pork for sweet softness. It's slow-cooked to meld the flavours properly just like nonna would do.

When we make our slow-cooked ragu, the whole kitchen is infused with warm, comforting aromas. We are so excited for you to have the same experience. We use lamb shoulder because it falls apart after slow cooking, plus a little tomato, red wine and herbs.

Thicker and richer than tagliatelle, pappardelle is a thick ribbon pasta with a nice bite. It goes brilliantly with wintry ragu - think mushroom, lamb or rabbit.

This long, flat egg pasta is all about something simple and classic done as well as we know how. Serve our tagliatelle with our ragu, or a simple napoli.

Cold press Italian Extra Virgin Olive Oil in a beautiful ceramic bottle.

The product with the Argento Label has usually been left to mature 6 or 7 years longer than the Aragosta Label Vinegar. This makes it more concentrated and softens the sensation of acidity, giving it a sweet and sour taste that is as gorgeous as it is complex, making it perfect for use straight out of the bottle uncooked but also with almost any first or second course.

A favourite apple cider vinegar of ours.

A favourite apple cider vinegar of ours, with the mother.

This is the most "vinegary" of the three traditional Balsamic Vinegar. Its delicate perfume and pleasantly intense acidity make it the ideal choice for carpaccio, raw vegetables and marinades. It can be warmed up to enhance the flavour of fish or meat and used in sauces.

Characterised by a rich perfume and an agreeable and rounded acidity, the “Medaglia d’Argento” is an aromatic product which, with its intensity, enhances the flavours of any dish. It can be used fresh or can be heated in cooking preparations. Aged in French oak barrels, from the 1900s with the addition of aged balsamic vinegar extracted from century old casks.

One of our favourite Enoteca dishes for you to have at home! Delicious Wagyu Bresaola, cipollina cream cheese, crisp shallots. Build the plate at home and enjoy! Serves two.

A favourite antipasti and snack of the whole Al Dente team! This impeccable Prosciutto di Parma is guaranteed by the Consorzio del Prosciutto di Parma, set up in 1963 to safeguard the product and the traditions around the beautiful, naturally cured ham. We pair this delightful product with our house baked crostini, as the perfect antipasti!

Lockdown woes be gone! Need an activity? Going stir crazy? Join us for a cooking class of the virtual kind! We'll give you all you need for a complete dinner for two, and you'll follow along with us (virtually) learning how to fold and prepare our famous Tortellini Cacio e Pepe. Includes: an Al Dente apron, cooking instructions and a link to our video, Cured Kingfish, pasta sheets + cacio e pepe filling, Guancia di Manzo with Polenta and our Latte e Caramello to finish.

A great alternative to parmigiano or pecorino on any seafood-y pasta dish. Bottarga is a seafood delicacy made from mullet roe eggs. We press and cure our bottarge the Al Dente way!