I was born in Treviso (in the Veneto region), a small town about half an hour north of Venice. It was here that I grew up with the tantalising flavours of traditional Italian pizza and it was here that I trained and worked as a ‘Pizzaiolo,’ – a Pizza Chef. I migrated to Australia in 2011 to be with my Australian wife. I had the dream to bring authentic Italian pizza and wood fired metre long pizzas to Brisbane. I worked for five and a half years at a famous pizzeria in Teneriffe, Brisbane before opening Pizzalunga in 2016 and realising my dream.
Have you always wanted to be a Chef?
No, but I always loved being in the kitchen. I developed a passion for cooking when I was little, helping my Mum in the kitchen. As an adult, I realised I should turn this passion into a career.
How would you define your style?
Authentic, traditional Italian (Veneto region) cuisine.
What is your feature flavour these days?
The Carlo Pizza – mushrooms, zucchini, eggplant, spicy salami, olives and fresh tomatoes.
Obsessive compulsive about?
Quality and staying true to tradition.
Your greatest culinary inspirations/influences:
Pino – my boss during the time when I was working in Italy.
What do you love about this business?
Seeing the faces of customers enjoying their meals and seeing the faces of children as they watch me cook. I love knowing that I am inspiring a love of cooking to the younger generations.
An ingredient you can’t live without?
Most ‘eyebrow raising’ menu item?
The Contadina Pizza – mozzarella, mushrooms, ham, sausage and egg.
Pizzalunga – metre long, wood fired pizzas.