Ombra by Carlo Grossi $29.95 RRP $39.99 (25% off)

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Product Description

Timeless Italian bar culture gets a modern Melbourne twist at Carlo Grossi’s Ombra.

In Venice you’ll often hear the phrase Andiamo per un ombra? (‘Shall we go for a drink?’). And it’s this ‘ombra’, the Venetian name for a small tumbler of wine, that inspired Carlo Grossi’s restaurant – a modern take on an authentic Italian salumi bar right in the bustling heart of Melbourne.

Any time is a good time for a drink at Ombra, and when you step in the door at 76 Bourke Street you’ll always find a warm and hospitable welcome (and something delicious to eat). It’s an intimate, energetic place where all walks of life can drop by and come together over plates of finely cured meats and cheese, bringing with them a great sense of community – a community that thrives at the bar; that argues, loves and lives between slurps of white wine and Aperol.

The Ombra cookbook brings together the very best of Carlo’s food and hospitality, from lovingly aged meats and homemade sausages to mouth-watering pizzas, all sorts of irresistible bar snacks (cicchetti), hearty evening meals, fermented and pickled vegetables and fruits, and delectable desserts to finish off the evening. With family heirloom recipes and dishes inspired by Carlo’s travels all over Italy, the Italian ideals of preservation and quality produce are on proud display in this collection of familiar and tasty food that’s made for sharing over a lively conversation.

So pull up a seat – it’s time for un ombra!

About the Author

Carlo Grossi is the son of much-loved Melbourne chef Guy Grossi and has inherited his father’s passion for Italian food and instinct for true hospitality. Since its opening in 2012 he has run Ombra, the salumi bar that’s the younger sibling-next-door to Grossi Florentino and Cellar Bar, but Carlo also works across all of the Grossi restaurants including their recently opened wine bar, Arlechin. Carlo grew up helping out in the kitchens of the family restaurants and has written Ombra, his first cookbook, in close collaboration with his father.

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