Osteria Savio Volpe
615 Kingsway Ave V5T 3K5 Vancouver, BC, Canada

Sparasi alla Veneto. A popular spring dish in the Veneto, traditionally served with the region’s coveted white asparagus in a sauce of seasoned hard boiled eggs and vinegar ~ made with local, organic asparagus from Hazelmere Farm on this week’s Veneto-inspired Farm & Forage menu! {full menu & ordering link in stories}

There are only a handful of Thursday night Rib Feasts left for tonight ~ now taking last minute orders by phone or on Tock! ~ before we move on to this weekend’s Farm & Forage menu... This week’s menu, already posted on Tock, is a fresh foray through Italy’s Veneto region, using the bounty of the team’s first forage of the season! Wild watercress , elderflower, sweet woodruff, and spruce tips in typical Venetian dishes such as baccalá Mantecato, squid ink spaghetti, and ti...ramisu. Both Thursday’s Rib Feast and the Farm & Forage menu ~ Friday through Sunday ~ can be preordered on Tock, by phone or in person at the #osteria.

Now serving antipasti & aperitivi ~ al fresco ~ from 1pm daily, weather permitting, until dinner service begins at 5. Order from a small menu of snacks ~ including burrata, prosciutto and vitello tonnato; the kale salad and ash roasted beets ~ along with our collection of Spritz and wine (also available to go from the Vini Volpe pop up bottle shop!) And be sure to take leave with a cup of gelato-to-go from our Vini Volpe pop up bottle shop!... {11am to 9pm} See more

Licking one’s fingers in this day and age has the air of the forbidden about it yet, that is precisely what this Chinotto BBQ sauce glaze is begging us to do. The Rib Dinner. A full rack of baby back pork ribs, lemony greens and radish from @zaklanfarm, @northarmfarm potato salad with soft herbs and pickled vegetables, house made focaccia and our chocolate tart with pine nuts, olive oil and sea salt. ... With the option to add on antipasti & pasta, vino & bottled cocktails. Every Thursday ~ advance ordering open on Tock ~ for a little pre-weekend, finger-licking fun.

/proverbio/ Il vero amore e senza rimpianti. // Real love is without regret. There are still one or two pick up slots available for next weekend’s ‘Arrosto-GoGo San Valentino’ Dinner for Two ~ no regrets.

We’re not doing Dine Out this year but our #ItalianAmerican sister-spot on Commercial Drive, @pepinosspaghettihouse, is! So if you’ve been meaning to stop by for awhile, now’s the time to tuck into a pile of pasta or to try something new, like this salted caramel ‘budino’ ~ a house made, rich & creamy Italian-style custard ~ with butterscotch sauce and whip. Three courses for $39 at Pepino’s starting today, February 5th until March 7th. Link to reserve via Pepino’s website.

Carne Cruda. Eye of round, pickled lobster mushrooms foraged by @lancewildcraft, cured egg yolk, crostini. Featured tonight at the #osteria.

Lindsay’s Tiramisu with summer berry preserves, espresso & shaved chocolate. As part of the ‘Arrosto-GoGo’ Dinner for Two ‘Festa Degli Innamorati’ edition... A four course feast for two. Available for three days only ~ February 12-14 ~ over the Valentine’s Day weekend.... Pre-orders now LIVE on Tock! {@Burcuoglu photo}

Face masks & the Fox. With the understanding that not everyone is able, we encourage all guests to wear face coverings or masks inside the #osteria when not seated. A gentle reminder that we are in this together. Andrà tutto bene. {Complimentary disposable masks are available upon request.}

There are still some things worth leaving the house for, fresh pasta #fattaamano among them. Be safe, be kind, mangiare bene.

Dal fuoco. The legendary Tomahawk steak from @legends_haul ~ on tonight at the #osteria!

Grass-fed striploin from @legends_haul and local fingerling potatoes from @northarmfarm on tonight’s menu with taleggio della Val Taleggio, the small valley in the province of Bergamo wherefrom hails the best ‘quartirolo’ cheese ~ stracchino produced from the 24th of September onwards, once the cattle are feeding on the ‘erba quatirolo’ or fourth growth of summer’s grass.

For example, the ash roasted beet salad with Macedonian feta, salsa verde and almonds; the marinated carrots with carrot top pesto and roasted pumpkin seeds; and a seasonal crostada with mascarpone whipped cream. Or, if you’re feeling classic, the Savio kale salad and original chocolate tart. Either way, the chicken, a bottle of @caffelatana house Chinotto barbecue sauce and a tote come standard; wine optional. ... The ‘Arrosto-GoGo Dinner for Two’ and the ‘Arrosto-GoGo & Vino Dinner for Two’ now available for pick up through Tock or via the link on our website. #SavioToGo See more

Nicknamed ‘quinto quarto’, or the ‘fifth fourth’, by the ‘vaccinari’ butchers of Rome, oxtail ~ the culinary name for the cow’s tail ~ is considered offal and the inhabitants of the Rione Regola in Rome, whose oxtail stew is a regional specialty, are nicknamed ‘mangiacode’, or ‘tail-eaters’. Rigatoni, oxtail straccato, olives, pecorino. A rotating feature of late at the #osteria, made with #oxtail from @legends_haul.... #VancouverItalian See more

To all of the friends, family and strangers who have walked through or picked up from our door sometime in the last 5 years, grazie mille. We hope you’ll help us celebrate our birthday week by bringing a little convivialità home with you... As of today, both the ‘Arrosto-GoGo Dinner for Two’ and the ‘Arrosto-GoGo & Vino Dinner for Two’ are available for pick up through Tock or via the link on our website. Stay safe and remember, andrà tutto bene!

A positive effect COVID-19 has had for cooking is making me realize how much I love it, when restaurants were illegal in Vancouver for a couple of weeks I was having a difficult time coming up with something else to do that felt as rewarding. Cooking 5-course meals for my family was the best I came up with. It helped me affirm how this is what I want to do for the rest of my life. ~ Edie on childhood comfort, mentors, secret food obsessions and the positive and negative effects of Covid on her love for making food x ‘The Female Chef Encyclopedia’ by Sara Konkoly. [link in stories]

Fresh #fattaincasa taglierini, the fine ribbon-like noodle typical of the region of Molise and of Piedmont, where it is known as tajarin, with Harmony Farm BC Rabbit Ragu, fermented fennel and fennel pollen. Featured this week at the #osteria!

D’ottobre in cantina, da sera a mattina. // October in the wine cellar, from evening until morning. First a snack of pane rustico and burrata with concord vincotto made with the grape harvest from @stoneyparadisefarm...then down to the cellar.

I try to avoid preceding meals with a bunch of carbs, but I’ll make happy exceptions when they’re warm and loaded with garlic, pecorino and Grana Padano cheese. They’re even better when dipped in plainly perfect marinara sauce. ~ ‘COMFORT FOOD GUIDE // Pecorino Garlic Knots at Savio Volpe’ by @scoutmagazine. {link in stories} Made fresh daily at the #osteria.... https://scoutmagazine.ca//comfort-food-guide-pecorino-gar/

Dubbed Cinnamon Girl by Edie, featured #fattaamano Pumpkin Ravioli with brown butter. Made with local @northarmfarm pumpkins, on tonight and tomorrow at the #osteria. #VancouverItalian { @esteens’s stories for *which* Cinnamon Girl}

One more vote for fall. Lindsay’s Apple Crostada with brown sugar crumble and vanilla cream, made with local @northarmfarm apples. #VancouverItalian #dolci

Fresh burrata is a creation of arresting beauty writes Matt Goulding, author of ‘Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture’, whose fresh cream and mozzarella morsels seems to exhale across the plate... The Burrata ~ from the Italian for butter (‘burro’) ~ pictured here with concord vincotto made from @stoneyparadisefarm grapes and freshly baked focaccia. Preview our menu online (updated at 4pm) for the day’s seasonal spin on imported @murgella_cheese #burrata, produced in the Murgia region of Puglia since the very first decade of the last century. {Also available for purchase from @caffelatana, our on Commercial Drive.}

Felice Ringraziamento! Thankful for the harvest, gathered in the nearby lakes, oceans, farms and fields and for those who’ve gathered to feast with us. Happy Thanksgiving friends, family and strangers alike...mangiamo!... {Quince coming to the menu soon!}

Melt-in-your-mouth oxtail stracotto ~ an Italian slow & low ‘stew’ of sorts ~ with Castelvetrano olives on #fattaincasa rigatoni, named for its ridges (from the Italian word rigato) making for exceptional sauce & cheese sticking. A rotating feature of late at the #osteria.

The real reason why fall is everybody’s favourite season... Lindsay’s Pumpkin Pie Gelato, made in house with fresh, local ‘zucca’ from @northarmfarm. On for a limited time. #VancouverItalian

Both botanically fruits, squash takes over where tomatoes left off for the season. Autumn panzanella with Delicata squash, pickled pear, walnut pesto. #VancouverItalian