Back to Harrogate @ Al Bivio – A Full-Circle Story
In June 2001, I took the leap of a lifetime and moved to Harrogate. On a friend’s advice, I started working at Brio—what was then the old Al Bivio—determined to change my life. I was barely more than a kid, suitcase stuffed with dreams and the excitement of a child at a funfair. I had no idea how fundamental that step would be for the rest of my career and my life.
Fast forward 24 years, five continents lived, a handful of business ventures—some successful, some less so—and here I am again. Almost nothing has changed… except the name.
Daniele is still the conductor on stage, his waiters and chefs the orchestra, following his lead like the finest Italian opera. He greets me with a hug only Italians can pull off—half handshake, half bear-hug, fully heartwarming.
The restaurant looks just as I remembered: bright, spotless, inviting. Italian wines, cantuccini, tarallucci, tomatoes, flour, and more sit proudly in crystal cabinets by the entrance, hinting at their small but growing Italian takeaway section. Inside, the vibe is lively—music flowing from Italian classics to modern notes, guests chatting and laughing, glasses clinking.
And then—silence. Suddenly the staff break into “Happy Birthday” for a little five-year-old guest. The whole place claps along—including me, of course. Smiles all around.
Daniele waves me to the bar: “Spritz?”
“Of course,” I reply.
We sit for a long-overdue chat while my table is being prepared. Daniele talks me through tonight’s specials and shares plans to start importing wines directly from Italy—selling them here and to selected restaurants across Northern England. I already know what’s happening: Daniele chooses the menu, pairs the wines, I just sit back and enjoy. Can you ask for more?
⸻
The Culinary Journey
We start with the traditional welcome: a basket of warm focaccia, a bowl of spiced olives, and another of silky tapenade (black olives, garlic, anchovies, the works). Just like twenty years ago—always on the house, always part of the tradition. Paired with a glass of Gran Cuvée from Tenuta Roletto, a brilliant alternative to classic Prosecco. The evening hasn’t even started, and I’m already at 10/10.
First Course
Maccheroni with chicken (I swap it for sausage), porcini mushrooms, and a tomato-parmesan cream sauce. It’s paired with Lei—a crisp white made from Erba Luce grapes, Roletto’s signature variety. Daniele explains he’s only brought whites for testing tonight, but honestly, they match the pasta’s richness beautifully. The pasta is cooked al dente, sauce clings perfectly, no need for a spoon. Pairing? Pasta 10, Wine 9 (only because I missed a red).
Second Course
Wanting to keep things light after a flight, I go with the grilled halloumi salad from the menu. Fresh, balanced, and exactly what my stomach needed. Daniele pours Ermosa—another Roletto white, a blend dominated by Erba Luce. To my surprise, it rivals some of the best Sauvignon Blancs I’ve tasted. And having lived in New Zealand for 11 years, I’ve had plenty of exceptional ones. Ermosa stands tall with its unique, sociable style.
Finale
“Gelato or sorbetto?” Daniele asks with a grin. By now, only coffee and an ammazzacaffè fit. But he insists I at least peek at the freezer—dozens of flavors, from gelati to fruit sorbets, each paired with amaretti or cantuccini. Pure indulgence.
And so the evening ends: espresso, limoncello, laughter, and memories.
⸻
Verdict
At Al Bivio, nothing is just food. It’s theatre, music, nostalgia, and friendship all in one. Daniele remains the same—warm, witty, larger-than-life, always making guests feel they’re part of something special.
For me, this wasn’t just dinner. It was a homecoming. A reminder of where it all began, and proof that true Italian hospitality never ages—it only matures like a fine wine.
Score: 10/10. Full stomach, full spirit
I...
Read more
Learn more insights from Wanderboat AI.
