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The 2018 issue of ENOTECA Magazine is now online and filled with exciting news about Christmas panettone, pandoro, torrone and all your favourite regional Italian sweets and pasticceria brands like PERBELLINI, FLAMIGNI, GILBER, GIRAUDI, SINATTI, and more. Don't miss out on the latest product arrivals, shipped direct from Italy, always refrigerated and always stored in a climate-controlled warehouse. All the Christmas sweets we import are made by artisans -- historical pastry houses that use only the finest real butter, eggs and fine Italian nuts and fruits, and whose products are not mass-produced. The Christmas confectionery we import is never frozen, and is baked shortly before being shipped to Australia, so you get to enjoy products as if you visited the pasticceria in Italy yourself.

From the late 1950s to the late 1980s, the Silvio Carta winery maintained a tight focus on the production of Vernaccia, a wine of significance and tradition in Sardinia. When Vernaccia began to decline in popularity, Elio Carta and his father Silvio saw that new opportunities were to be found in the art of distillation. Elio discovered that most of the juniper for gin in the world was coming from Tuscany and Umbria, so he imagined that the Sardinian juniper would certainly possess the qualities necessary for distilling. Thus, Elio Carta became the very first gin distiller on the island of Sardinia.

This beautifully simple Amaretto Tiramisu dessert can be prepared in just 15 minutes and requires no baking. It has a light airy texture and packs a rich, almond flavour that isn't overly sweet. 

Warm, embracing and dependably satiating, polenta is the number one winter favourite comfort food.

Whether prepared simply with butter and Parmigiano Reggiano, or alongside a rich meat sauce, a pot of steaming corn meal is a guarantee of a hearty and satisfying meal.

Not surprisingly, every region of Italy likes to serve their polenta differently, from soft and creamy, to firm enough to cut with a knife. It all depends on how it is cooked and with what it is being served.

This curly long pasta was originally made by wrapping fresh pasta around a knitting needle and allowing it to dry. These long strands of curly pasta have a hollow core like bucatini and will easily capture any sauce you dress it with.  

Here we've prepared it with a tomato based sauce of finely ground ingredients, but it could also be served with a fresh pesto or cream-based sauce. 

Contact Us

Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia
OPEN: Mon - Fri 9.00am - 6.00pm; Sat 9.00am - 5.30pm
Sun 10.00am - 5.00pm (until 23 Dec)

T: 03 9389 7000

ABN: 73 004 756 834