Making pizza and pasta has been on the to-do list for a while and I’ve long been daunted by this seemingly difficult task. That theory went out the window after I was invited to cook and eat with the chef at Parma Cucina.
Parma, a 120 seat modern Italian restaurant, is a relatively new kid on the block, in a roomy two-storey building on Crown Street in Surry Hills.
Parma uses fresh ingredients including fresh Buffalina Mozzarella from Italy. Aside from fresh pasta, a speciality is the light and crispy pizzas, with gluten free bases also available.
Chef Alessandro Vinci-Cannava, or Alex as he introduced himself, has an an unmistakable passion for food and talks about with gusto. His enthusiasm is infectious! It took me a few minutes to adjust to his fast pace and high energy.
Alex kindly came to work on his day off to treat a group of bloggers to a pizza and pasta making class. There was a lot to take in and I’m sure it will take a few practice goes to get right, but I’m happy to say that it seems like a much easier task than I anticipated.
After a few hours crammed in the hot kitchen, we all sat down to an amazing meal which included some very delicious vego options:
- Pasta with peas and tomato sauce rolled inside a slice of grilled eggplant and baked with cheese on top
- Ricotta filled ravioli with burnt butter and sage sauce
- A thin pizza with grilled vegies
- Orange polenta cake
The large open bar offers local and Italian beers, wines and cocktails and with so much room, Parma would be a great place for a long lazy dinner with friends. After work drinks, anyone?