What is gnocchi?
Gnocchi are soft Italian dumplings, commonly made from potato and flour. PENTOS makes its potato gnocchi in-house, grills it for golden edges and serves it with Gorgonzola cream, mushroom ragout or pesto Alfredo.
Italian Food Guide
Know your
plate.
Short, practical answers about Italian ingredients and techniques—written to help diners understand what they are ordering.
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01What is gnocchi?02What is risotto?03What is the difference between pasta and risotto?04Is PENTOS pasta handmade?05What are Italian and Mediterranean sharing plates?06What is burrata?07How is ciabatta different from sourdough?08How do I pair wine with pasta?What is risotto?
Risotto is an Italian rice dish made by gradually cooking arborio rice with stock until creamy while the grains retain a gentle bite. It is not pasta. At PENTOS, risotto is cooked to order and needs at least 20 minutes.
What is the difference between pasta and risotto?
Pasta is made from a wheat-based dough and comes in shapes such as spaghetti or fettuccine. Risotto uses short-grain arborio rice and becomes creamy through gradual cooking. They require different techniques and textures.
Is PENTOS pasta handmade?
Not every pasta is handmade. PENTOS does not make its spaghetti and fettuccine in-house. The kitchen does make potato gnocchi, beef ravioli and lasagna in-house in limited daily portions.
What are Italian and Mediterranean sharing plates?
Sharing plates are smaller savoury dishes ordered for the table before or alongside mains. PENTOS examples include Spanish-style sea prawns, black mussels with salsa verde, clams with kombu seaweed and warm ciabatta with flavoured butter.
What is burrata?
Burrata is a fresh Italian cheese with a mozzarella shell and a soft, creamy centre. It is mild and rich, making it a natural match for tomatoes, peppery greens, olive oil and balsamic acidity.
How is ciabatta different from sourdough?
Ciabatta is an Italian bread known for an open crumb, crisp crust and olive-oil-friendly texture. Sourdough describes bread leavened with a fermented starter and usually has a more pronounced tang. A loaf can use sourdough fermentation, but ciabatta refers mainly to style and shape.
How do I pair wine with pasta?
Match the wine to the sauce rather than the pasta shape. Crisp whites suit clams, prawns and lemon-butter sauces; light reds work with tomato; fuller reds suit beef ragù; and bright sparkling wine can cut through creamy sauces.