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About MaxVinella

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  1. Absolutely right, I did the conversion two years ago and needed change of use permission. You can do it yourself and will take 60 pounds and tree weekds for the decision or get a technical help and pay about 150 plus 60 and three weeks.
  2. Well, tonight we went to the Varasani in Crosspool, and have mixed feelings. We had king prawn Malabar (tangy and not to hot, great flavour), chicken Nawabi (a tikka sauce with extra herbs - nothing to rave about), and a Garlic Tikka (nice and sizzling but the chicken was very dry). The service was very attentive but slow, the place was half full (not bad for a Thursday). The decor was probably left by the previous owners, low lights with unnatural hues - not pleasant imho. The menu is a list, not particularly explicit- which with waiters who do not know the dishes is not helpful. I asked were was the cuisine from, they could not reply except that it was from India. I would probably not go back , both Maveli and a Urban Choola offer better food for my taste. It will be interesting to have other opinions, may be was just me and a bad evening
  3. I do not know specifically, but was told by one of our students that they routinely got pizza delivered for dinner in the Chesterman building
  4. This morning had colorfoul baloons all round the entrance, obviously the opening party has occurred!
  5. Hello have some garden steps made of paving slabs in my back garden. Would like one to be repositioned level, and three more to be laid on a flat side. There is some shifting involved, stones to be removed - do not know if better a gardener or a landscaper or a builder Please advise, thanks MV
  6. Glad you like it - personally I only ever get Margherita, so I do not miss much other toppings. In a good place I would also try "Calzone" usually with ham and mozzarella, and if porcini are used, ham and mushrooms. Quattro stagioni is too easy to get wrong (it depends on the quality of toppings used, and are many) . Tonight wanted to try that place in Walkley, for takeaway. MV PS: A friend reminded me that the "Antica Pizzeria da Michele" perhaps the most famous of all Naple's Pizzerias, only serves two types of pizza: Margherita e Marinara (which is Margherita without mozzarella, therefore vegetarian)
  7. Yes, except that once opened you must use them fast - and they are one Kg! It is important that you take the "trifolati" and not other qualities, porcini and not other types. They are usually available from Amazon.it with low shipping charge or from Nifeislife. If you have an account with one of the big distributors to trade, you will also find them there. Usually 8-10 pounds per tin.
  8. Well, Porter pizza is started as a takeaway place, with only some sitting in the shop. Perhaps it is more targeted to the takeaway market and with smaller premises that's why probably Proove is dearer. The toppings honestly I do not know because I only order Margherita pizza - not the fancy ones. Can tell you however how the best Porcini mushrooms pizzas are made in most of Italy, and it is not from fresh Porcini. They come from a can of "Porcini Trifolati" of 1Kg, best brands are Demetra , Robo or Logro'. When you need them , you drain them and put them in a pan where you have melted in two spoons of water a Porcini Mushroom stock cube. Toss them together and use them on Pizza . Perfect.
  9. Hi Jap good to see you here, one of the best three pizzas in Sheffield BWs MV
  10. Correct, the girl actually mentioned that
  11. Yesterday we tried Urban Choola in Ecclesall Rd - Maveli was closed on a Sunday- and we had a great meal. The floor manager was extremely nice and attentive, we had some very fresh Pan Puri (crispy outside and soft and flavorsome warm chickpea salad inside), Spinach and Onion Bhaji in a mint sauce, followed by a Prawn curry with butter mini naans (perfect to fold and fill with the curry). A Chicken Masala with rice, all with Mango lassie and fizzy water. Bill was very reasonable, restaurant quite busy for a Sunday lunchtime, very happy.
  12. Funny you should say that - HuiWei in Glossop Rd runs at lunch time a sort of chinese-student-canteen, with a short menu in chinese, and am told with speial prices. It gets packed every day at 12:30. From what I could see, it was mainly soups and chowmeins, but it did look good. I could not have it because I am 35 years too old. Last week I was in Tuscany, and had some delicious Japanese food (not just sushi) in a place called Nagoya Restaurant. It was in Pistoia, elegant and all was superfresh. Except that the lady owner, and all the staff (except two sushi chefs) were Chinese! I guess is a Darwinian concept, you either evolve/differentiate or you do not survive in the long term. MV
  13. Hi my favourite italians in Sheffield (not pizzas) are Akentannos which is a Sardinian cuisine (In Sharrow Vale) and Sicilia nel Cuore (previously La Dolce Vita) in Crosspool. Particularly if you talk to the chef beforehand (I phone to make sure they have suckling pig and vongole/cockles, respectively). The seada pastry in Akentannos is divine. I like Chinese a lot - current favourite is HuiWei in Glossop Rd. As take away WokThisWay, but only the one in Howard street. Japanese that I like is one of the Sticks'n'Sushi in London (I have been n Greenwich and in Covent Garden), the one on the top of Hilton Paris (expensive but great), and Hamasei in Rome. Kome and Koko in Florence, never miss when I go back there. Many others that I have tried were average. There is no japanese worth spending in Sheffield. Bws MV
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