Flavours of Italy at Borgovivo

A night of bold Italian flavours, shared stories, and unforgettable bites at Borgovivo Restaurant & Bar.

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Date

November 11, 2025

Time

Starts at

7:00 pm

Restaurant

Brand

Borgovivo Restaurant & Bar

Cuisine

Italian

Location

40 Hollywood Road, Central

Group Tasting

Seats Available

max.

people

The Experience!

This tasting brings creators into the heart of Borgovivo’s ingredient-led storytelling, where rustic charm meets modern trattoria flair. Guests will start with a rich, creamy burrata; simple yet expressive of the kitchen’s focus on quality produce, followed by a handcrafted pasta dish showcasing regional technique and seasonal balance. The main event is a show-stopping T-bone steak, perfectly grilled and made for sharing. Set in a warmly lit space where the bar hums with energy, Borgovivo isn’t just dinner it’s a love letter to tradition, flavour, and the art of slowing down.

‍Creators selected for this tasting are required to share at least one in-feed post within one week.

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What You Ate

Table Talks has curated a list of all the delicious dishes you had the chance to taste at the tasting.

Food

Burrata Pugliese (Italian creamy burrata, roasted peppers, olives and capers)
Oxtail Paccheri (Slow-braised oxtail served with paccheri pasta)
- This superb oxtail stew, known as coda alla vaccinara, is an iconic dish of Rome. Oxtail, though very much in vogue today, once fell into Rome's Quinto Quarto, of meat cuts and offal, considered at the time to be the lowliest around but thriftily utilised up in a number of stunning dishes.
Italian Chianina T-Bone Steak (Char-grilled served with salad and french fries)
Tiramisu (Coffee-soaked sponge cake with sabayon and coffee ice cream, semi freddo decorated with cocoa dust)

Drinks

Prosecco Le Casere

What You Ate

Table Talks has curated a list of all the delicious dishes you had the chance to taste at the tasting.

Burrata Pugliese (Italian creamy burrata, roasted peppers, olives and capers)
Oxtail Paccheri (Slow-braised oxtail served with paccheri pasta)
- This superb oxtail stew, known as coda alla vaccinara, is an iconic dish of Rome. Oxtail, though very much in vogue today, once fell into Rome's Quinto Quarto, of meat cuts and offal, considered at the time to be the lowliest around but thriftily utilised up in a number of stunning dishes.
Italian Chianina T-Bone Steak (Char-grilled served with salad and french fries)
Tiramisu (Coffee-soaked sponge cake with sabayon and coffee ice cream, semi freddo decorated with cocoa dust)