We are proud to collaborate with two great Melbourne brands on a very special tortelli. Clamms Seafood's wild-caught ocean prawns and That's Amore's fresh stracchino cheese combine with chives in a premium tortelli. Creamy, tart and delicate, stracchino partners beautifully with sweet prawn meat. It's a pleasure to showcase these prestige ingredients in our Al Dente filled pasta.

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.

It's not always easy to find a good balsamic vinegar so we decided to stock one ourselves. This Delicato balsamico is as delicate as the name suggests. It's great for salad dressings and brilliant with olive oil for dipping bread. You can also dress our seafood pastas with a few drops of balsamic vinegar and drizzle a tiny bit over parmigiano reggiano.

Our traditional Italian focaccia is scattered with oregano, and baked lovingly at Al Dente Enoteca. It's great with dinner but we love it for sandwiches too. In the unlikely event that it lasts a few days, you can thinly slice, oven-bake it and turn it into crostini.

Made to a traditional Sicilian recipe, our cannoli are crisp and airy, filled to order with chocolate hazelnut cream lightened with ricotta. They're best kept at room temperature and eaten on the same day. Warning: once eaten, forever in love!

The Rosato is the Italian version of our Rose. The 2016 Rossi & Riccardo Sangiovese Rosato is super dry and vibrant, with a light brush of texture on the mid-palate and hints of white and cherries, wild strawberries and watermelon. Food match: Spinach & Ricotta Ravioli or any of the amazing Al Dente desserts.

A popular Italian red grape, the Montepulciano is most similar in style to a Sangiovese or Chianti. The 2013 Rossi & Riccardo 2013 Montepulciano has a nose full of vivid wild red fruits, brambly dark berries, spiced plum and woody herbs, with a distant suggestion of oak. Food match: Pork Ragu or Potato Gnocchi.

An important Italian white that’s loved for its lean, dry style – the Garganega will remind you of your favourite Chardonnay. The 2016 Rossi & Ricardo Garganega uses the main grape of Soave (swah-vay), producing a dry and zippy white wine, with citrus tones and a crisp and refreshing finish. Food match: Tortellini Cacio e’ Pepe or Mushroom Ragu.

This everyday red is most similar in style to a Cabernet Sauvignon or Syrah. The 2018 Rossi & Riccardo Barbera has a lifted nose of dark fruits, an underlying nuance of almond and gravelly minerals, mingling with intense ripe red berries and spice. Food match: Lamb Ragu or Lasagne.

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.

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!

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.

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!

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.

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.

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 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.

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.

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

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.

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.

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!