Saturday Night Pasta - Trottoloni Marsala all wild ferments and the

all wild ferments and the use a traditional Champagne press

Finishes with a creamy sweetness that coats followed by once again by oak and a pepper spice that lingers

blended with raw alcohol steeped in sugar

Laherte Freres has rocketed to the top of the grower Champagne movement

it's a little work of minimalist art

Saturday Night Pasta - Trottoloni Marsala all wild ferments and theIn Italian, Trottoloni translates to spinning tops. This is a short, twirly pasta built to catch sauce in all its twists and curves. A perfect pair for either of our sauces. Made for the times when only dried pasta will do. Made from Australian, durum wheat semolina from the Golden Triangle area of NSW for Saturday Night Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the