Tags: wheelchair access, licensed, take away, booking, italian
Vittorio has worked on the Island of Elba in the restaurant Rendes Vouz da Marcello; in Turin at the Gatto Nero, and in the town of Alba, renowned for its delectable and rare truffles, in the region of Piedmont, birthplace of the Slow Food Movement.
Then he moved to Parma, where he worked in the seafood restaurant Casablanca where the great Sicilian chef Nino Lanzafame taught him his secrets about how best to cook each variety of fish.
It was there, in the kitchen, that he met his wife Barbara, who hails from the Tuscan village of Massa Carrara, where the great sculptor Michelangelo mined the pure white marble for the statue of David.
The couple decided to head back to Tuscany, in the seaside resorts of the Riviera.
Together they worked at Forte di Marmi, playground of the rich and famous, until returning to open their own restaurant in Parma â€“ home to the worldâ€™s finest prosciutto ham and the birthplace of parmesan cheese (parmigiano).
After five years they decided to emigrate to Australia, where their friend Rossano Tantulli had opened Rossanoâ€™s restaurant in New Farm.
The couple worked in some of the cityâ€™s best Italian restaurants â€“ Dellâ€™Ugo, Romeo and Ciao Baby. One night some friends, the late Luciano Servadio and his wife Sandra, of the Association of Tuscans in Queensland, dropped in for dinner and talked Vittorio into creating some traditional Tuscan dishes â€“ like Florentine-style tripe, ribollita and Tuscan bean soup.
The menu proved so popular with diners that decided to open our own restaurant.