Osteria Savio Volpe Serves Up Cozy-Weather Menu Under New Chef
Three years after opening its doors in Vancouver’s hip Fraserhood district, Osteria Savio Volpe has built a national reputation as one of the region’s leading eateries. Home to the city’s best classic country Italian fare, Savio Volpe has lots to celebrate: longstanding relationships with dozens of sustainably-focused suppliers; the recent appointment of Melanie Witt to the position of executive chef; and an evolving seasonal menu of warming dishes to mesmerize guests all winter long.
Vancouverites may remember the buzz surrounding the opening of Savio Volpe in November 2015 – the restaurant was highly anticipated given co-owners Paul Grunberg, Craig Stanghetta and Mark Perrier are some of the city’s most respected hospitality names. Since then, the restaurant has consistently been named among the top restaurants in Canada, and new sister restaurants Pepino’s Spaghetti House and Caffè La Tana have already received glowing reviews.
Over the past three years, Savio Volpe has achieved acclamation for serving simple, flavourful food that stays true to traditions from the Italian countryside. The restaurant is equally lauded for forging close relationships with farmers, foragers and suppliers whose ethically sourced and sustainable ingredients hail from regional lakes, oceans, farms and fields. Marrying B.C. ingredients with Italian cooking techniques, each dish is flavoured by as much of what is grown and sourced in the lower Mainland and its environs: this is Vancouver Italian.
The team is committed to working with reputable suppliers, ensuring diners are nourished with OceanWise seafood, grain-free poultry, organic vegetables and foraged fruits. Key providers include Maple Hill Farms, Two Rivers Meats, and Gelderman Farms; as well as fresh produce from local neighbourhood suppliers like Zaklan Heritage Farm, Cherry Lane Farms, Sole Food Street Farms and Discovery Organics.
Now leading the culinary team is Melanie Witt, Savio Volpe’s newly appointed executive chef. No stranger to the team – Melanie has been with the restaurant since opening day, first as a pasta cook, then sous chef and chef de cuisine. Melanie’s unwavering dedication and enthusiasm for cooking is driven by her passion for sustainable ingredients, agriculture and urban farming, all of which take top priority in the kitchen at Savio Volpe. Together with Partner & Food Director, Mark Perrier, Melanie will execute the vision of Savio Volpe and combine her culinary creativity and expertise in curating the best Vancouver Italian dining experience.
“I am thrilled to step into the role of executive chef at Osteria Savio Volpe,” says Melanie. “It has been an incredible journey so far. The team has become a second family to me, and it’s amazing to see the food we prepare being so well received by guests and critics. I am really looking forward to helming the kitchen as the restaurant continues to grow and evolve.”
Melanie and the team have been hard at work designing fall and winter menus, which are evolving to feature new dishes alongside classic favourites. Diners can warm their souls with rustic items like housemade Taglierini adorned by lamb offal ragu, pancetta and pecorino; fiery spaghetti all’arrabbiata with Dungeness crab and herb pangratto; and whole roasted yellowbelly flounder enhanced by brown butter, capers and lemon. Those who prefer the comfort of Savio Volpe staples will enjoy tried-and-tested items like prosciutto di parma dressed with grana padano, aged balsamic and seasonal fruit; half-roasted chicken infused with rosemary and grilled lemon; and rigatoni with beef braciole, meatball, pork riblet and Sunday sauce, among others.
Savio Volpe is open for dinner daily from 5:00pm to 10:30pm. Guests can make reservations via OpenTable, or by calling 604-428-0072. For more information, visit Saviovolpe.com.
