The sweet flavours of Easter in Sardinia

Rivareno’s 10th birthday celebrations continue.

Our customers now have access to the incredible flavours that some of our country’s finest chefs have created with us. Working on our collaboration series we have been given the opportunity to explore new flavours, ingredients and traditions that well respected chefs have grown up with.

We created this flavour, the Aranzada, with highly regarded Executive Chef Giovanni Pilu in our Rivareno ‘Laboratorio Italiano’ and it will be made fresh everyday this week for our customers.

‘The flavour reminds me of my childhood in that my aunties used to make ‘Aranzada’ at Easter – a Sardinian sweet made from orange peels, almonds, and honey.’ Giovanni Pilu  

Giovanni began his culinary career in Italy and was always destined to cook.  At his restaurant, Pilu at Freshwater, Giovanni’s cooking style is refined and innovative whilst maintaining the strict traditions of his distinctive region.  The restaurant holds many accolades and was recognised in the Sydney Morning Herald Good Food Guide as ‘Best New Restaurant’ in its first year of opening and has received two, coveted chef’s hats every year since then.  He has since opened Pilu Baretto, a seaside café and wine bar by night and Acquafresca by Pilu in 2018, a casual and vibrant trattoria situated on the stunningly refurbished Harbord Diggers Club.

See you in store this week, ARANZADA is scooping in all 4 stores from 27th February until 5th March.

For more on our chef collaboration series visit us on Facebook and Instagram.