Truckle & Co - Hobart

Came here for coffee and an almond croissant. The croissant was a treat after walking around all day. There is a wide range of imported cheese and condiments. I purchased a number of items as a gift and the receiver who lives locally loved it. If you want to impress the locals grab a few items and make their day. Arrived at 5pm and it wasn't busy. The staff was nice and would definitely come back again for supplies.

I have found this the best coffee in Hobart, cheeses to die for, european oils and condiments and OH those corn nuts!

Walking past this little business you wouldn't expect it to be a hidden little boutiquey coffee shop. A small range of food and cakes on offer but yumo, and the coffee is good!! Its worth a look and also with its retail side with specialty Italian cuisine available for those special dishes. We will definitely be back

My friend Nicola and I attended a pasta class here yesterday and it was a tremendous experience. Chefs Oskar Rossi and Frederica Andrisani presented a great class. They have worked around the world including at several Michelin stared restaurants. We learnt how to make two types of pasta, classic machine Farfalle and hand rolled Sciallatielli. The Farfalle was later served with Pesto Genovese D.O.P. (Denominazione Origine Protetta). The slightly thicker textured Scialatielli was matched with mussels, scallops and tomatoes in a wine sauce. The thicker texture matched incredibly well with the texture of the seafood. The class involved watching demonstrations of the techniques, followed by hands on reproduction of the same. We were paired up for this so perhaps check on future classes if you need a friend or partner to sign up with you. The explanations were detailed, followed by regular checks on our work to ensure we did things correctly, advising 'a little more flour' if our dough was too moist. I realised the pasta I have made at home was always too moist. Later we watched the cooking of the Farfalle and pesto, salads with zucchini slices, olive oils, pine nuts and pecorino. And got to eat the same with a glass of wine. While we ate and drank, the chefs cooked the Sciallatielli and seafood. This was served with a salad of red cabbage, sweet thick balsamic and walnuts.Soooo much food, such amazing flavours. We made too much dough, the left overs were wrapped in cling wrap, and put in the fridge for us to take home. I spent the afternoon making more pasta so I could freeze it, certainly was too full to eat dinner. The class was advertised to be 2 hours, but was more like 3 1/2. There was an opportunity to buy the ingredients used in the recipes to enable us to replicate this level of Italian brilliance. Will certainly look for any future classes and come back.

Their delightful tasting 'pockets' all over the shop were just the ticket while we waited for our Fresh Tomato, Basil, Provolone and Stelvio toasted sandwich, latte and Portuguese Custard Tarts. Delish! Modern and full of great culinary delights. A MUST Visit!