Cantina del Gio

22/08/2026

父與子的午餐時光，
有時候不是從一道菜開始。

而是先倒一杯，
讓速度慢下來。

粉紅色的氣泡、杯緣的水珠，
還有喝下去之前，那一點安靜的期待。

這次的 Lab，
像是替 Andrea 和 Giorgio 的午餐，
先留下一個輕盈的開場。

不是特別隆重，
也不需要太多話。

只是一起坐下來，
喝一杯，
然後把時間留給彼此。

A father-son lunch
does not always begin with a dish.

Sometimes, it begins with a glass.

A soft pink pour,
tiny bubbles rising,
and that quiet moment before the first sip.

This Lab feels like a gentle opening
to Andrea and Giorgio’s lunch together.

Nothing too grand.
Nothing that needs too many words.

Just sitting down,
sharing a glass,
and leaving a little time for each other.

#父與子的午餐時光 #餐酒日常 #台北餐酒館 #義式餐酒 #台北美食

16/08/2026

有些菜，不是從菜單開始的。

是從一個人站在爐火前，
把熟悉的步驟慢慢說出來開始。

這一次，是 Giorgio 的家常風格牛肝菌燉飯。

橄欖油、大蒜的香氣、米粒在鍋裡慢慢翻動，
每一步都不急，
但每一步都知道自己要往哪裡去。

他說，米要一直動，
不然會糊在一起。

聽起來像是在說一道燉飯，
但其實也像是在說父子之間的傳承。

From Dad To Son.

在 Botega del Vin 和 Cantina del Gio 的餐桌上，
料理有時候不是一種展示，
而是一個人把自己熟悉的味道，
交到下一個人手裡。

Giorgio’s home-style Porcini Mushroom Risotto.

Some dishes do not begin with a menu.

They begin with someone standing by the stove,
slowly passing on the steps they know by heart.

This time, Giorgio makes his home-style porcini mushroom risotto.

Olive oil, the aroma of garlic,
rice moving gently in the pot.
Nothing rushed,
yet every step knows exactly where it is going.

He says the rice has to keep moving,
otherwise it will stick together.

It sounds like a lesson about risotto,
but maybe it is also a quiet lesson about family.

From Dad To Son.

At the table of Botega del Vin and Cantina del Gio,
food is not always a performance.
Sometimes, it is a familiar flavor
being passed from one generation to the next.

#牛肝菌燉飯 #台北餐酒館 #義式餐酒

09/08/2026

有些味道，不急著被喜歡。

像青豆。

在台灣，它常常只是便當裡被留到最後的配角；
但在 Andrea 的記憶裡，它從來不只是配角。

這道青豆義大利麵，是他煮給 Giorgio 的一盤家常。
關於父親、祖母、餐桌，
也關於一個家庭如何記得自己的味道。

青豆、奶油、起司、黑胡椒。
簡單的材料，被煮成柔和而安靜的風味。

沒有刻意討好，
也不急著證明什麼。

在 Cantina 與 Botega 的餐桌上，
料理有時候不是一種展示，
而是一段被好好保存下來的記憶。

Saluti.

Some flavors do not ask to be liked right away.

Like peas.

In Taiwan, they are often the quiet ingredient left behind in a lunchbox.
But in Andrea’s memory, they were never just a side note.

This pea pasta is a dish he made for Giorgio.
A simple family recipe,
shaped by his father, his grandmother, the dining table,
and the flavors he grew up with.

Peas, butter, cheese, black pepper.
Simple ingredients, cooked into something soft, quiet, and deeply familiar.

Nothing forced.
Nothing trying too hard.

At the table of Cantina and Botega,
food is sometimes not a performance,
but a memory carefully kept.

Saluti.

31/07/2026

這次，我們坐下來和 Andrea 聊聊天。

從他是怎麼開始做菜，
到 Cantina 想帶給大家的料理，
也分享了他今年夏天最推薦的一道菜。

如果你還不知道來 Cantina 要吃什麼，
不妨先試試 Andrea 的推薦。

希望看完這支影片，
你會更認識 Andrea，
也更認識 Cantina。

🥗 這個夏天來 Cantina，
別錯過 Andrea 推薦的夏日沙拉。

This time, we sat down with Andrea for a chat.

From how he first started cooking,
to the vision behind Cantina,
he also shares his favorite dish for this summer.

If you're not sure what to order at Cantina,
start with Andrea's recommendation.

We hope this video helps you get to know Andrea,
and discover what Cantina is all about.

🥗 This summer, stop by Cantina
and don't miss Andrea's recommended summer salad.

17/07/2026

這次的夏日餐桌，從 Giorgio 和 Andrea 喜歡的夏日餐點開始。

不是特別隆重的一餐，而是天氣熱的時候，真的會想點來分享的幾道菜。

清爽開胃的帕瑪火腿與無花果、帶著海味鮮甜的紅蝦手工細麵，還有適合大家一起分著吃的焗烤千層茄子。

在 Botega 和 Cantina，夏天可以很簡單：
點幾道喜歡的菜，配一杯冰涼的酒，慢慢吃、慢慢聊，就很有夏天的感覺。

你想不想也一起吃看看？

Handmade Tagliolini with Red Prawn
Parma Ham & Fig Salad
Eggplant Parmigiana

This summer table starts with Giorgio and Andrea’s favorite summer dishes.

Nothing too formal, just a few dishes you would really want to order and share on a warm day.

Refreshing Parma ham with figs, handmade tagliolini with the sweet taste of red prawn, and eggplant parmigiana made for sharing.

At Botega and Cantina, summer can be simple:
a few favorite dishes, a chilled glass of wine, and time to sit, eat, and talk.

Would you like to come try them too?

Handmade Tagliolini with Red Prawn
Parma Ham & Fig Salad
Eggplant Parmigiana

08/07/2026

Happy Fuxking Bday to me!

Luv all the best wishes and thank you papa for the effort!

CANTINA DEL GIO
02 2752 2376
忠孝東路四段170巷18弄5號

08/07/2026

08/07/2026

【新菜單+私廚Private Dining】 服務已為您上線
◼️北義柴燒碳烤 Cantina del Gio
2018年初創立，為 Botega del Vin Taipei的分店，肉類料理使用柴燒碳烤手法以Andrea的外婆的古法柴燒碳烤，以北義料理讓挑惕的饕客流連忘返。
其酒窖中的義大利酒款達百種以上，保證讓您徜徉在台北都市的醇酒醉影中。政商名流如白冰冰、賴佩霞、楊祐寧、林飛帆、瘦子、柯佳嬿、陳芳語、潘慧如、柯振東、蔡沛然等皆曾為座上賓。
設席共50位，與我們舉杯同樂，大口吃肉!

Founded in early 2018 as a branch of Botega del Vin Taipei, Cantina del Gio features Northern Italian cuisine with traditional wood-fire grilling. Its cellar offers over 100 Italian wines and has 50 seats for any kinds of celebrations and gathering.

02 2752 2376
北市忠孝東路四段170巷18弄5號
線上預約 https://reurl.cc/Vmmq8N

◼️私廚服務 Piccola by Botega
設席8至16位VVIP獨立空間專屬服務，低消30,000即可享有尊榮服務
我們為Botega del Vin與Cantina del Gio聯合打造的頂級私人包場空間，設席8至16位貴賓直接包場，目前為全預約制，用餐時間至多四小時。一個時段僅收一組客人，讓您享受愉悅且私人的用餐時光。
適合公司聚餐.朋友派對.求婚.商務會議.微型尾牙.小酌春酒，詢問熱天預約從速，敬請於活動日3天前洽詢。
An exclusive private dining space for 8–16 VVIP guests, jointly created by Botega del Vin and Cantina del Gio. Minimum spend NT$30,000. By reservation 3 days ahead only, one group per time slot, up to four hours. Ideal for corporate dinners, private parties, proposals, meetings, and intimate celebrations.

賴官方預約 https://lin.ee/KMi0DAR 或加賴帳號
#禁止酒駕 #未滿18歲禁止飲酒

05/07/2026

面對一連串無情二選一，Andrea 同時公布了他的飲食地雷與怪癖…… 🤫
最真實、毫無防備的老闆真心話，通通都在影片裡！
如果有想要跟 Andrea 唱反調的，請留言讓我們知道一下！
Faced with a barrage of rapid-fire choices, Andrea also confesses his ultimate food dealbreakers and strangest eating habits...
If you totally disagree with Andrea’s choices, let us know in the comments below!