Yes Chef

Mezze Maniche? Yes Chef.

Giovanni Pilu

We visit one of Sydney's most beautiful seaside restaurants - Pilu at Freshwater - to meet with chef Giovanni Pilu and learn to make the decadent mezze maniche goat ragu. At Pilu, the menu is typically Sardinian, re-interpreted using modern techniques whilst remaining true to tradition and regionality. Mezze maniche is a short, tubular pasta with ridges - similar to rigatoni but smaller - that originates from Northern Italy. The name translates to "half sleeves" in Italian and it is suited to hearty sauces like ragu.