Night time dining at Tognini’s Trattoria, Spring Hill is finding favour amongst hungry locals eager for a fix of valpolicella risotto with italian sausage and peas or slow braised veal shoulder with gorgonzola polenta. The Trattoria is open from 7am for breakfast , through lunch and dinner until 10pm. Come on down and see what all the fuss is about.

Pop into Tognini’s Milton and check out the new look. Mark has installed a new big screen television and redesigned the layout for a cleaner, modern look. Do the customers like it? Mark is still chuckling over a comment from one regular who said he thought ‘something’ was different and was pleased he could now read his paper with more ease. He hadn’t noticed the new chairs, new tables, redesigned cabinets and new colours... Oh well, as long as he is happy!

Like your coffee hot, strong and on the run? Tognini’s new coffee travel mugs mean you can have all that without the spills. Excluding operator error, these mugs are spill proof and you can drink from anywhere on the rim. They’re also dishwasher safe and can be opened with one hand - perfect for the traveller. Find them in store now for $19.95 and your first cup of coffee comes free.

This cheese specially sourced by Mark Tognini from a supplier in Sydney, comes from the same region of Piemonte, Italy where his father Alfredo grew up. The pecorino is aged in underground cellars and then wrapped in chestnut leaves, Testun di Pecora Chestnut is a hard sheep milk cheese. It’s made from sheep milk collected from animals left free to pasture in summer. The cheese is aged from 18 to 24 months and sometimes longer which gives it a unique and exceptional flavour. Its pate is a caramel colour, slightly crumbly, with a nutty flavour. Try it with caramelised figs to enhance the nutty flavor – try this with a glass of Valpolocello.