Gifts, Panettone and More
Our panettone and holiday gift baskets are officially here! Share a taste of what we do best with those who matter most. Pre-order now on labottegaditerroni.com
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In 1 sentence, describe what makes Bettola different from other Gruppo Terroni locations?
Alessia: We are a little more intimate than our other Terroni locations. It’s like stepping into your nonna’s kitchen for Sunday lunch but also the place to go when you want to try something elevated and new.
Chef Costa: Bettola is such a unique restaurant because of the unique menu we offer and the choice of ingredients as well.
Giuseppe: I would describe it as the little sister of the big group. It has more of a family vibe.
What are you most proud of in your career so far?
Alessia: At heart, I’m still just a kid from South Africa. I’m super proud of navigating my career through 3 major cities and most recently becoming the GM of Bettola.
Chef Costa: I’m proud of my career because I’m still so passionate about my job and never get tired of it.Giuseppe: How it has evolved so much in the last 10 years. How I went from bussing tables and fresh off the boat from Italy and spoke no English to now managing and running the bar as well.
Josh: Becoming a manager within the Grouppo Terroni family, starting my managing career at Bettola
Which dish on the Bettola menu would you never get tired of eating?
Costa, Giuseppe, Josh: Carpaccio di Pesce Spada!Alessia: Vitelli Tonnato and the grilled octopus with anything Costa pairs it with! It’s a staple on our special menu and changes weekly.
Favourite dish to make at home?
Alessia: Turkey meatballs? There’s a reason why I work FOH!Chef Costa: I like making pasta al forno Siciliana (baked Sicilian pasta on Sundays)
Josh: When do I cook, a simple Bolognese pasta! Hands down
A dish or ingredient you’re excited about right now?
Alessia: Our house made duck prosciutto! And the pickled chanterelles I just saw Costa making!
Chef Costa: I think the new Salmone we have on the lunch specials
Giuseppe: The new dish on our menu: Tagliolini alle Zucchine
Josh: As summer is here it's definitely, burgers!
What are you most excited about happening at Bettola at the moment?
Alessia: Chefs table! And our new Lunch features.
Chef Costa: I’m very excited about the two different specials menus we’re running for lunch and dinner and also chefs experience.
Giuseppe: Chef’s experience is definitely the most exciting thing happening
Josh: We have a great new menu coming for summer, it's gonna be light, fresh and delicious and I can't wait for all our new and current guests to enjoy it.
What do you hope people will take from their experience at Bettola?
Alessia: I hope that they take home a little bit of the happiness I feel walking in every day. Plus superb service and the place they think of when they are celebrating something special.
Chef Costa: I hope that people feel the passion that my team and I put into every single dish we make. I want to make them feel at home, as if they were coming to my house for a meal.
Giuseppe: I hope they see how Bettola is like a family business where we all work as a team and we’re all very proud of what we do and how we do it.
Josh: I like our guests to see Bettola as a cozy, warm and relaxing spot to come and enjoy delicious food, wine and cocktails
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