Sweet and savoury pasta dishes have been having a moment. From melted cheese renaissance-inducing desserts to hearty, rich classics, Adelaide’s got it all!
Nano’s faded striped sunshades and cafeteria-style decor may make this Greenwith eatery look like a throwback, but the food is up to par. The lunchtime pasta specials are worth a visit. For more sweet pasta in Adelaide, check this out!
Coccobello
Coccobello is a beautiful Italian restaurant that opened in 2018 in the suburb of Frewville. The owners are passionate about quality food and have built a business with high standards permeating every aspect of their operation. They only stock products that meet their stringent criteria based on taste, texture, and nutritional value.
The menu reflects owner Lauro Siliquini’s central Italian roots and his business partners’ northern Italian backgrounds. The dishes include pizza and pasta and are considered Italian classics. The restaurant has a relaxed Mediterranean feel, with stucco walls, a light lace finish, and imported Italian terrazzo on the floors. The largest dining room seats 150 people.
KoiZS’s new song, “Coccobello,” is about friendship, partying, and a carefree attitude towards life. The lyrics mix Italian and English, adding a playful dynamic to the overall narrative. Through clever wordplay and imagery, the song encourages listeners to embrace their individuality and enjoy life to the fullest.
Midnight Spaghetti
Taking up residence above one of Rundle Street’s pubs, Midnight Spaghetti arrives to satisfy that craving for carb-heavy Italian. Designed to be a carefree, rock-n-roll pasta joint, the dining room is simple and welcoming, with indoor booth or bar seating and a sweeping enclosed balcony. Scanning the walls for forgotten framed celebrities and irreverent paraphernalia, it’s clear this is no ordinary city pasta joint with a menu rivalling its carefree style. For more sweet pasta Adelaide, check this out!
The wine list leans towards Italy, with Fiano, Montepulciano and Sangiovese from local and Italian producers and an exclusive Garganega from the King Valley. The team behind the kitchen is led by head chef Jess Barnes, a South Australian butcher-turned-chef who recently returned from Asia after stints at Salt, Opposite Mess Hall and Viva Thonglor.
Family night is a regular occurrence, with $15 bowls of spaghetti and cheap jugs to coincide with The Cranker’s famous $3 schooner nights.
Ruby Red Flamingo
At Nano, the flamboyant signage and faded striped sunshades may hark back to the days of diner-chic decor, but the daytime pasta is as solid as ever. The veggie gnocchi options, in particular, are impressive: think small ears of orecchiette tumbling over nuggets of saline anchovy and lardons in a simple Napoli sauce or gorgonzola, baby spinach, pine nuts and parmesan for a more decadent take.
The owner and head chef, Enzo Verdino, hails from northern Italy – the menu mirrors this with a smattering of dishes more associated with hotter climes. And with mismatched crockery, illustrations scribbled on the walls, and random pieces of bric-a-brac furniture, an informal feel-good factor provokes nostalgic pangs of last-supper-meets-Nonna’s-kitchen.
It’s a winning formula that’s kept Ruby Red Flamingo relevant since its inception in 2012. What started as a popup – but stuck around thanks to its popularity – has become one of Adelaide’s most iconic restaurants. For more sweet pasta Adelaide, check this out!
This McLaren Vale restaurant serves the standard-setting Neapolitan pizza, but the other dishes deserve attention. Expect rustic, traditional fare using top local produce. My favourites include:
- The rigatoni con anatra.
- Slow-cooked duck in a tomato.
- Sage and field mushroom ragout on rigatoni.
This Port Adelaide institution is on a mission to “build more community in the world through delicious food, beautiful spaces and shared experiences”. Owner Frank Scuteri says the service sets his place apart, as does its winter menu featuring “heavier, richer food”. Try the fettuccine con coercion, made with oyster mushrooms, prosciutto, artichokes and yoghurt. The risotto, made with heirloom beans, sage, and a, is also a winner-reduction of pomegranate. A favourite with families is the bolognese.