by Beau Vedelago | May 28, 2026 | Uncategorised
Strozzaprete: The Chef’s Guide for Australian Restaurants Strozzaprete is the shape with the name that stops people mid-sentence. It translates, more or less, as “priest strangler” — a piece of Italian folk humour with several competing origin...
by Beau Vedelago | May 28, 2026 | Uncategorised
Wholesale Pasta Delivery to Sydney: How It Actually Works One of the most common questions we get from Sydney chefs is a practical one: how does fresh pasta delivery from Brisbane actually work? Is it reliable? Does the product arrive in good condition? What are the...
by Beau Vedelago | May 28, 2026 | Uncategorised
Norton Street to Newtown: How Sydney’s Italian Restaurants Are Reinventing the Pasta Menu Walk down Norton Street in Leichhardt on a Friday night and you will understand why Sydney’s Italian food culture is different to anywhere else in Australia. The...
by Beau Vedelago | May 28, 2026 | Uncategorised
Cavatelli: The Chef’s Guide for Australian Restaurants Of all the shapes in the southern Italian canon, cavatelli may be the most honest. No machinery. No extrusion. Just a thumb, a board, and a piece of semolina dough pressed and rolled in a single motion —...
by Beau Vedelago | May 28, 2026 | Uncategorised
The Chef’s Guide Orecchiette: The Puglian Shape Every Australian Chef Should Know Its history, its method, how it behaves in a professional kitchen, and why it’s the most underused pasta shape in Australian restaurants. Enquire About Wholesale Orecchiette...
by Beau Vedelago | May 28, 2026 | Uncategorised
VEDE Pasta for Perth Restaurants Wholesale Puglian Pasta for Perth — Fresh, Frozen, Delivered Perth’s restaurant scene is thriving. These are the shapes that set a pasta course apart — and nobody else in Australia makes them fresh. Talk Wholesale...
