History: My first job in a kitchen was in
I moved with my wife to
Have you always wanted to be a Chef?
Yes, I have always enjoyed cooking. I am the youngest of six brothers and food was always a big part of our family and culture.
How would you define your style?
My style is fresh, seasonal and uncomplicated.
What is your feature flavour these days?
Lately, I have used a lot of squid ink to flavour and colour the pasta as well truffle and saffron.
Obsessive compulsive about?
I am big on paying attention to detail.
Your greatest culinary inspirations?
Antonio Amoroso, who was the first chef I worked
What do you love about this business?
I enjoy cooking good food for people and knowing they are enjoying their meal is really rewarding. When people come to my restaurant it is the same as if they have come to my home.
An ingredient you can’t live without? Olive oil.
Most “eyebrow raising” menu item? Home made seafood sausage with squid ink risotto
Signature Dish: Home made pasta basil pappardelle with beef ragu
Located on Little Bourke Street with entry via Merritts Place, Scugnizzo restaurant is warm, casually elegant and offers a calm respite from the busy activity of Melbourne’s CBD. Scugnizzo’s traditional Italian inspired cuisine and warm hospitality make for a welcoming dining experience. This popular choice for locals intrigues with aromatic smells from the kitchen, as well as a classic European brick aesthetic, drawing in those passing by. Daily blackboard specials feature a variety of dishes like fresh fish of the day or housemade pasta and are anticipated by regulars who stop by to try a new and exciting combination. On the regular menu, find risotto al taleggio with pork sausage and caramelised pear in a white wine sauce, or housemade chickpea gnocchi with snapper, olive and leek ragu.