Molten pasta folded through giant wheels of cheese, crispy bolognese spring rolls, and tagliatelle glossed with umami butter, lobster mince and saltbush. At the heart of it all is 84-year-old Nonna, who you’ll find at the Taste, making pasta from scratch. Each dish carries Pizzirani’s family tradition, shaped by northern Italian heritage and given new life through seasonal Tasmanian ingredients. Don’t skip the pistachio tiramisu, layered with local strawberries.