Casa Carboni — Restaurant in Angaston

Was here today for a pasta making class along with my partner and my parents. The entire staff were accommodating and the atmosphere was very warm and friendly. Matteo is a great entertainer, and an even better teacher, it's clear that he cares about his craft and will help you get the foundations locked in during the limited time you have. Some might interpret it as a bit stern, but I think he's really just trying to give you value rather than let you fail, which is all the more rewarding when you finally eat. Fionia is just as lovely and provides a great service, the coffee in the morning was great and she will give you as much information as Matteo. The other two staff on the day were also very nice. I'd been here once or twice before to eat, but this was really the next level.

Sharing important values regarding cooking, the kitchen, and even a bit of life, was just as meaningful as any skill that we were shown, and thats what will stick with me.

Glad this place is just...

Had the pleasure of attending one of Matteo’s outstanding cooking classes in August. From the moment I arrived, I was warmly welcomed and even started the day with a coffee of my choice.

The first part of the class focused on preparing four delicious dishes, guided step by step by Matteo. The second part was the best reward sitting down to enjoy the wonderful dishes we had just created together.

A fantastic experience that I’d highly recommend to anyone who loves good food and hands-on learning!

Antipasto: Calcioni little pastry envelopes filled with spiced fresh ricotta. Fresh Pasta: Vincisgrassi - Le Marche version of lasagne with a delicious ragu. Gnocchi: Ricotta gnocchi, made with swiss chard and Pecorino cheese, served with Butter and fresh Sage. Dolce: Salame di cioccolato, the perfect end to a long lunch...

We arrived here for a birthday after a few wineries. I can’t understand why this little enoteca is not pieno pieno - maybe because it doesn’t have a pastel painted shed to take a photo infront of. Comprehending the nuances of why it’s not heaving with people is not the point of this review. Matteo era bravissimo - il cibo (the food) il vino (the wine..Barolo of course) superb. The agnolotti filled with ricotta and ortichi (nettle) was sublime - so much so that we ordered a second serve. Simple food, locally sourced ingredients well executed....