Chef Vinny Lauria’s unique approach to gastronomy arrives in Bali with Della Terra, fusing his cultural heritage-rooted and globally honed Italian techniques with the island’s seasonal produce for a soulful and distinct dining experience.
Chef and restaurateur Mario Batali once said, “If you are in New York cooking Italian food, you should use ingredients sourced from New York and cook them with Italian techniques.” This philosophy stuck with Chef Vinny Lauria, who at that time was working under Mario at his MICHELIN-starred New York restaurant, Babbo. Chef Vinny then carried that same approach as he established his own restaurants: first in Hong Kong with FINI’S and the dining experience at Frank’s, before introducing it to Pererenan with Della Terra.
As suggested by its name, meaning of the earth in Italian, the kitchen team personally visits farmers from the hills of Bedugul for the finest produce and looks to fishermen along the coast of Yeh Gangga in search of catch-of-the-day seafood. These carefully selected ingredients inform the kitchen of what they will serve that day, transformed with Italian cooking traditions into a menu that changes daily.
Diners who are lucky enough might find themselves starting with the Gnocco Fritto, a FINI’S staple. This table bread takes pizza dough and deep fries it to crispy golden-brown perfection on the outside while keeping its interiors pillowy, served alongside a fresh and bright pomodoro sauce and parmesan cheese. Still, the best way to enjoy a meal at Della Terra is to come without expectations.
Grab a seat by the bar to get a clue as to what’s on the menu, since it’s the perfect vantage point to see the kitchen team in action. Nothing is hidden from view, from unctuous sauces simmering in pots to the fresh pastas (handmade every single morning) tossed in them right before arriving in front of diners. Served as an antipasto, the Fazzoletti ‘Grano Arso’ continues to become a crowd favourite, layering sheets of charcoal-grilled pasta with a ricotta and anchovy filling.
Between the convivial ambience fostered by the servers and dishes served for sharing, conversations around the table are expected to naturally strike. But, after the last bite, some house-crafted digestifs more than readily keep the tête-à-tête flowing. There’s the smooth and aromatic Sambuca, boasting an Italian anise-forward profile with a hint of sweetness. The other is the Amaro, a bittersweet medley of warm herbs, roots, and spices.
One thing diners might need to plan ahead of time is reserving a spot, since seats fill up quickly. The Italian bistro-style façade gives way to a quaint setup that lends to Della Terra’s rustic charm, blending warm textures with natural materials for an organic design that is similarly guided by the food’s land-driven philosophy. It strikes a perfect balance between a cosy mom-and-pop osteria found along the Italian Riviera with a vibrant Brooklyn joint only familiar to those in-the-know, accentuated with a dash of the Balinese charm that permeates the characterful eateries around Pererenan.
“What makes a restaurant so special is the heart and soul, and that’s people,” shared co-owner and American photographer Todd Darling. “It’s the amazing team in the kitchen, local communities we work with, and even guests who keep coming back for more. This place has truly evolved into a neighbourhood joint, and the most rewarding thing is to see familiar faces filling our seats day in and day out.”
Asia Dreams Volume 58
Della Terra
Jalan Raya Tiyingtutul, Pererenan
Bali 80351, Indonesia
T: (+62) 87750787842
IG: @dellaterrabali
