We got the swag sauce, drippin’ Ragu [Food]

When it comes to food, Italians just get it. There is a reason why their cuisine is possibly some of the most recognisible and popular across the globe. Nothing is over the top, just really nice, simple flavours.

We did quite a bit of carb-loading without the marathon or justification to do so.


Pizza by the meter.

Marinara in Napoli

Margherita in Napoli

Just one more wafer-thin slice

Pasta – Joe got to prove that his census form wasn’t false when he entered Pastafarian in the religion section. He hasn’t gone as far as wearing a colander/strainer on his head though. Click here if you have no idea what I am on about.

Wild Boar Ragu

Black Truffle Taglitelle. Possibly the best thing I have ever eaten.

Never too much ragu.

Rabbit Ragu.

Other stuff:

Nice spread.

Roast Pork & Silver Beet

Proscuitto & Truffle Paste Baguette

Pear & Ginger Tart

We had a go at cookin’:


Julie’s salad. Proscuitto, peach, fennel and buffalo mozzarella.


Bruschetta and wine.

My taste buds sang praise, but my waistline hasn’t forgiven me.