for mains, with mom and dad, they both had the filetto di manzo which was fillet of portland Black Angus beef with black pepper and herbs, served with roasted garlic and Kipfler potatoes, apparently it was really good and juicy, i didnt try it coz i dont really like beef and would avoid it if i can.. weird i know..pple think im crazy to not eat beef in oz esp when lots of pple specially buy beef when they come here, but i dont know i just hate the smell and texture, beef in burgers is still acceptable, but in steak its just ugh grosss.

me and kj both had a spaghetti marinara, which was freshly made spaghetti tossed with fresh seafood in olive oil with garlic and parsley. This was SO SO SO GOOD! haha even kj who normally hates pasta says she wouldnt mind eating it everyday for the rest of her life. The seafood was superbly fresh, and i think it was marinated in a pinch of salt and lemon, and the whole flavor was just fantastic.

on my second time there, i decided to order the tagliatelle con aragosta which was marinated pieces of lobster tossed in a cream vermouth sauce with tagliatelle and tomato pieces (although i really had a hard choice deciding whether or not to try something new coz i hardly ever get to go there.. kj ordered a seafood marinara again just in case i wanted to swap..aww how sweet) it was super nice  but i think id still stick to my marinara the next time becoz it was a tad too sweet from the vermouth i think, and i didnt really like creamy bases haha. 

for the sides, we ordered a salad of mixed greens with salted ricotta, which wasnt bad but otherwise pretty ordinary, it just looked really pretty with all the mix of colors. and braised spinach with garlic parmesan and cream. oh my god. that was the day i really fell in love with spinach, spinach has also been just another vege to me, but after trying that, it was nirvana to another level. i never ever thought i would ever crave for a vegetable, but im serious, this dish is simply amazing.

NOW FOR THE DESSERTS. EVERYONE MUST MUST MUST TRY THEIR TIRAMISU!!! ITS AMAZING!!! i think its seriously the best ive ever eaten! they serve you a plate dusted with cocoa powder, and then they come round with this big big bowl of tiramisu and cut you a slice from there. The mascarpone cheese is amazingly light and smooth and creamy, with enough liquer for that kick and balanced off with a really light sponge cake. on my second visit, coz upon cutting the slice, the waitress messed up the presentation a bit, she cut me a bigger piece to make up for it haha man i was in heaven and was grinning throughout haha

zx ordered budino di cioccolato e fichi, which was macerated dry figs and Valrhona chocolate steamed with citrus pudding. i had a small bite and it was lovely, always liked the combination of chocolate and orange, but it can never beat my tiramisu, its simply outta the world :)

and for the finale, we ordered expresso, i just love expressos, the king of coffees :) and they served it with some biscotti. it was a sweet gesture but i much prefer the crunchy kinds, but they served the chewy ones. but nvm..minor glitch.

overall if i had to rate grossi, its 25/20 haha..yeah way surpasses everything..the service is prompt and friendly and efficient, and they all have good wine knowledge which is pretty important to me. but the second time i think i got a bit drunk, haha had 3-4 glasses of wine, plus my pasta is alcohol based and so is tiramisu, haha but man it was so worth it. i just love love that place...such a happy place..cant wait to go back there...*drools*

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GROSSI FLORENTINO
80 BOURKE STREET MELBOURNE VIC 3000
PHONE: 9662 1811 (its best to make a reservation coz its always so crowded..proof of its good quality of food :P)

 

extra flour or water for extras haha

Steps:
1. Dissolve the honey and the yeast in half the amount of water
2. On a clean surface, pour the flour and make a well in the middle and pour in the yeast mixture and the rest of the mixture
3. Knead and have fun! if its too sticky add more flour, if its too dry add more water..use discretion
4. Flour the top of the dough lightly and make it roundish shape. Score it deeply and place on a baking tray in somewhere that its warm moist and draught-free ( i stuffed it into my oven) It would prove (or increase in size) to about double. Probably takes about 40 mins or so.
5. When the dough has doubled in size you can divide up the dough to make your individual pizzas, using a rolling pin to roll out until about 0.5cm thick.
6. Add the toppings that you like and bake for about 7 min in a 240C oven until the pizza is lightly golden. MMMM

The toppings i did:
1. AUSSIE STYLE! :p its basically bacon, pork, and minced pork on a tomato base, topped with mozzy and parmesan cheese sprinkle some italian herbs on top and then crack an egg on top. im serious..i know it sounds so weird to have egg on a pizza but honestly the egg works somehow and its really really good..
2. Olive oil base, with blue cheese and fresh tomatoes and parmesan. Sprinkle italian herbs on top. i wanted the highlight to be the blue cheese so the other flavors were a bit more sparse :p
3. The on the pizza that fell :( i used the bacon fat to saute some field mushrooms, and placed it on a tomato base together with bacon bits and fresh tomatoes. Sprinkle with italian herbs and mozzy and parmesan. (haiz it looked really good..but unfortch it wasnt meant to be.. bugger)