That’s right, ragazzi: Sydney’s Ragazzi Wine + Pasta is popping up in Fitzroy for a molto bene month of handmade pasta and delicious low-intervention wines, and they’re bringing along their greatest hits for you to try.
On the table, that looks like tuna crudo with apple and wasabi on pasta fritta, their tried-and-tested spaghetti cacio e pepe, a Jerusalem artichoke ravioli that sends Sydney into a real tiz every time it appears on the menu, and their take on the dish synonymous with Melbourne’s wine bar scene – anchovy toast.
To make it all happen, group director Scott McComas-Williams and Ragazzi’s executive chef Alex Major are heading south with their team and tapping James Tait and Luke Drum from the late, great Alta Trattoria, using the restaurant and its kitchen for the one-month residency.
“I had the pleasure of hosting James and Luke when they came to Sydney a few years ago, so when James buzzed me with the residency idea, I said yes almost immediately,” said McComas-Williams. “I’m super excited to cook in Melbourne again – myself and my business partner, Matt Swieboda (co-director of Love Tilly Group), are Victorian boys – and I spent the first half dozen years of my career learning to cook there.”
Alongside the classics, McComas-Williams and Major promise several exclusive dishes made just for their Melbourne pop-up, all of which are under wraps until first service on Thursday 9 April. The wine list is similarly under lock and key, but all indications point to plenty of the low-intervention bottles that their Sydney wine bar is known for.
“Melbourne’s such a vibrant city with an amazing restaurant scene and incredible produce, which Alex and I will be making good use of. We really can’t wait to be part of it, and to give Melburnians a taste of Ragazzi!”
Bookings are open now and they’re filling up fast. Don’t miss it, ragazzi!
Ragazzi Residenza, 274 Brunswick St, Fitzroy, open Weds-Thurs 5pm-11pm, Fri-Sun 12pm-11pm, ragazziwinepasta.com, @ragazzi_residenza