Ferrari Natural Gelato & Pasticceria Caffe

Review

Take Five Salatini

Photo: Heribert Corn When Pietro Viscovich stands in his ice cream parlor on Krugerstrasse, he rarely fails to smile. But he is constantly producing fresh ice cream, which is why people queue up from March onwards and he has to finish a Stanitzel every 18 seconds. Three weeks ago, the man from Trieste, who until four years ago earned his living selling household goods, opened a restaurant together with his wife Samuela Ferrari-Viscovich, "because ice cream is boring all the time". The new place is a café, a patisserie and a bakery and, above all, quite big. The ground floor part of the former Take Five has not only been given a spacious counter in the entrance area, where you can lean back and enjoy an espresso (Costadoro from Turin, great!), but also plenty of space to sit, more café-like at the front, almost restaurant-like at the back, as well as its own bakery. Three bakers work there, all of whom are from Italy and are also smiling as they work - which is hardly surprising, because firstly, what they produce is simply fantastic, and secondly, in Pietro Viscovich they have a boss whose enthusiasm is undoubtedly motivating.
Incidentally, one of the bakers previously worked at the legendary Pasticceria Giorgi in Trieste, and two of the specialties there are pinza (Trieste is the home of pinza, so to speak, it's available there all year round and nowhere is it better) and potica/potizza/putizza, a kind of "Reindling", and the fact that both are now also available in Vienna is something to be pretty happy about. Not least because Pasticceria Ferrari only works with sourdough and because gelato maestro Viscovich also knows a thing or two about nuts and the fillings made from them. Speaking of nuts: The bakery has a machine with which they can grind their own almonds and pistachios. This means that they also make their own marzipan, which is then used to make some insanely good almond croissants. Or balls of pistachio marzipan, juicy, crumbly, delicious (€ 1.20 each). There are also savoury snacks, such as a small club sandwich, just as delicious as in the Italian bars, far removed from the American hotel bar opulence with which club sandwiches are usually served here (€ 4.50), or the so-called Salatini: small, wonderfully old-fashioned puff pastry canapés filled with spinach or ham, extremely Italian and the perfect snack with a glass of Prosecco (€ 2.00). We have already created a little bit of Trieste here, Pietro Viscovich is visibly proud. And Theresianer beer will soon be added to the menu. Summary: A huge Triestine café with its own bakery, which produces incredibly delicious things, in the former Take Five. Ferrari Pasticceria Caffè 1st, Annagasse 3 Tel. 01/512 27 86 daily 7.30-23 h

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