Sequestered away in the leafy streets of Shenton Park is Galileo Buona Cucina, a rustic Italian trattoria that has been servicing its well-heeled locals for the past five years. The eatery does tradition with a capital T, with old-style washed yellow walls, uncomplicated table settings and flagged stone-look flooring.
Stepping into Galileo feels slightly voyeuristic at first because the space feels so personal. There are three small dining areas that are inter-connected: I felt like I was trespassing on an Italian family at mealtime. And so to the food. In true provincial style the serves were gargantuan and, from what I could see, taking home the leftovers was a common practice. The bruschetta was delicious and the kitchen was generous with the fresh Roma tomato topping. The special of roast duck in a reduced red wine jus was served without fanfare on a bed of mash. It had been slow-cooked in the wood-fired oven on a rotisserie for two hours, deboned, then returned to the oven to crisp up. It was sensational.
The main size serve of sagnette all' Aquilana (home-made pasta with pancetta, garlic, tomatoes and chilli in a napoletana sauce) was monstrous and, in retrospect, I should have respected the dish as a primi piatti and chosen a meat dish for my main instead.
The black and white-clad waitstaff were friendly, unobtrusive and more than accommodating. It was nice to see a good number of people on the floor.
The wine list is to be expanded shortly, with an additional fifty Italian wines being added from various regions of Italy.
Galileo magnifico.
