At Giardini di Sorrento the team is led by Giovanni Pane, who devotes countless hours to crafting fresh, homemade Italian pasta, sauces, and desserts, drawing inspiration from the authentic flavours of the Sorrento Peninsula and bringing them to the people of Cardiff. These recipes have been lovingly passed down through generations in the Sorrento families. After Giovanni’s journey led him to Wales, he found his home in the charming capital city of Cardiff. In 2016, his family established their "Garden of Sorrento" with modest resources but an abundance of support from his brother-in-law, Giovanni Pane, Gaetano Monteriso, family, friends, and dedicated suppliers who shared the restaurant’s dream, bringing it to life.
The a la carte menu begins with ender squid floured and deep fried and served with a homemade black olive mayonnaise, a caprese di mare of famous Severn and Wye smokery cured orange and tarragon salmon, layered between buffalo mozzarella, rocket, cherry tomatoes and pink peppercorns, and a platter of Italian meats, including mozzarella, olives and chargrilled vegetables, served with fresh mixed or gluten free bread.
Daily, a selection of the restaurant’s Italian specialities of the day including, ragus (lamb, wild boar, venison), homemade pasta, ravioli, steaks, lobster, seafood, and delicious desserts can be discovered rotating on the chalk boards. Main courses include prime Welsh steak with a choice of Italian sources, risotto with olive oil, onion and white wine in a spicy nduja sauce topped with burrata and fresh basil, and paccheri with olive oil, onion, pancetta, gorgonzola with a walnut sprinkle.
Ravioli caprese are filled with fior di latte mozzarella, ricotta and basil, in the restaurant's classic cherry tomato sauce, along with the ever popular dish of ragu di bolognese, tossed with a traditional sauce of beef and Italian plum tomatoes. The pizzas all have a homemade base using the family tradition and include a variety of toppings. Choose from the pizza spacca napoli with mozzarella, smoked provola, Italian sausage and friarielli broccoli, the Siciliana with aubergine, tomato sauce, mozzarella and ricotta, and all the classics.