Lunch review: Insieme
Insieme’s proprietors, sisters Di Paul and Tania Favaro, go way back – some of you may remember them from Chianti in the days back when it was on the corner of Waymouth and Morphett Streets.
“Chianti was a very different place back then – we did lots of pizza, pasta and calzone,” says Paul, whose accent slips effortlessly into her mother tongue Italian when she needs to roll an R or two.
“We were one of the top three busiest restaurants in Adelaide in the ’80s. It was simple, Italian home-style food.”
Paul and Favaro went on to be part of Chianti Classico on Hutt Street before they decided to do something smaller together – in Italian, insieme means together. They started Insieme on Flinders Street five years ago.
Like Chianti Classico, Insieme has become an institution. It is a smart Italian restaurant with white tablecloths, impeccable service and a regular clientele.
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“We know 99 per cent of our clientele,” says Paul. “We know where they like to sit, what they like to eat and what they like to drink. They trust us to bring them what we know they will like.
“We try to keep the menu true to our roots, which is Venetian, northern Italian, but we use produce from all over Italy. We also like to introduce our clients to new things.”
Being located in Flinders Street, Insieme has a mainly corporate following for lunch. The current chef is Brad Middleton and the menu features many shared plates.
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“Our clients love to share dishes, such as calamari, meatballs (my mum’s recipe), and arancini,” says Paul. “They also love the crab pasta ($28.90) and our 350g Murray Valley pork cutlet ($29) crumbed with fresh breadcrumbs, lemon zest, parsley and crushed pine nuts. I have one client who eats a plate of San Daniele prosciutto with fresh melon and crusty bread every day.”
Another Insieme favourite is fritole – a light dough mixed with sultanas, orange zest and grappa which is fried and tossed in caster sugar.
“It’s my mother’s recipe,” says Paul. “We make it fresh every day and people have it for breakfast with their coffee.”
Favourite dish: Olive al’Ascolana ($8): handmade stuffed and crumbed green olives filled with chicken, herbs and parmesan and served with aioli dipping sauce.
Other dishes: Calamari Freschi ($18.90), fresh local calamari tossed in semolina flour, salt and pepper and lightly fried and served with lemon aioli; Cappesante con Pancetta ($19.90), scallops wrapped in pancetta, lightly seared and served on cauliflower puree with shaved fennel and truffle oil; Asparagi con Uova (special, $16.90) with egg filled raviolo, shaved parmesan and truffle oil; Fiori (special, $16.90) zucchini flowers filled with ricotta, parmesan and mozzarella ($16.90); Insalata rossa ($10.50), a salad of radicchio, shaved fennel and Asiago cheese with raspberry balsamic dressing.
Something sweet/to drink: Classic tiramisu ($13.90) and panna cotta ($13.90) served with pistachio and orange biscotto and berries soaked and set with Campari jelly. The wine list is local and Italian. It’s not huge, but it changes regularly.
Insieme
63 Flinders Street, Adelaide, ph 8223 2777
Open Monday and Tuesday, 9am to 4pm; Wednesday to Friday, 9am till late.
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