Pomodoro is an authentic style Italian restaurant based in Morningside Shopping Centre in Johannesburg.
We were invited to a dinner party at Pomodoro and had the chance to catch up with owner and manager Stefano, and enjoy some great stories about his journey so far. A qualified engineer; Stefano’s roots are a mix of italian, spanish and some mexican from the country he lived in for a few years.
We were treated to a selection of dishes that had our tastebuds in a frenzy.
To start off, we enjoyed a prawn, garlic and chilli pizza. Simple ingredients, maximum taste.
Paired with a Constantia Glen Sauvignon Blanc 2015, we were pleasantly surprised at how well the flavours worked.
Next up were fresh steamed mussels in white wine & saffron sauce. The mussels were lovely and fresh without having that tangy brine aroma.
Moving onto the pasta and Le Riche Chardonnay 2015.
We were served a plate of homemade egg pappardelle with wild mushrooms, olive oil and garlic. This was exceptional. The freshly made pasta truly makes a difference and the smoky wild mushroom complimented perfectly.
A porcini mushroom risotto was next. I love a good risotto, but find that due to the time taken to cook it properly; restaurants serve it slightly undercooked. Not so in this case. Pomodoro prove that they pay attention to quality and ensure that the dishes being served are top notch.
Just when we thought we couldn’t eat another morsel, out comes the pork fillet wrapped in parma ham and served with traditional cannelleni beans.
I’m a sucker for pork, the meat was tender and juicy. The beans balanced out the rich dish and I found myself having to restrain from gobbling it all up.
The braised veal ossobuco was served with a saffron risotto. Difficult to give my opinion as I am not much of a veal eater, however, judging from the table’s reaction, I think it was an overall success.
Along with the meat, we were drinking the Le Riche Richesse 2013 – a wine I really enjoyed.
Then onto the dessert… A dark chocolate mousse and a tiramisu. A perfect sweet ending to the evening. I am a tiramisu lover, but the chocolate mousse won the dessert war for me. It was rich, but not overtly sweet thanks to the dark chocolate.
Head chef Bongani hails from Zimbabwe and has been trained by Stefano. He is a talented young chef with a great palate. His mom is the reason he began cooking and it then became his passion. He says the key to his creativity is being able to work in a “loud” environment. He says that if the kitchen were forced to be quiet, they would not be able to create the dishes they do.
Be sure to pay Pomodoro a visit, and when you are there, have a careful look at Stefano’s drink collection along the bar, including a bottle with a pear inside ….