I grew up in an Italian family in Australia where cooking and eating Italian food was part of every day life! Ultimately this is where I was inspired as a young boy watching my mother and father do what they do best and that was preparing simple and delicious dishes from fresh home-grown produce.
Both my mother and father come from the Campania region in Italy famously known for the Amalfi Coast. This part of Italy is celebrated for its simple and elegant cuisine, the wonderful climate, the fertility of the land and the astonishingly beautiful landscapes.
This beautiful part of Italy is known for simple specialities such as Pizza Margherita and Insalata Caprese and it is from this region and these classic and delightful dishes that I get my inspiration for beautiful food and Italian hospitality.
After completing a Diploma in Business & Hospitality I went on to work in hotels and restaurants and eventually opened VIVO Ristorante & Bar in the Canberra CBD. It was here that I played host and caterer to the surrounding businesses and became known as the caterer to the Bar and the legal community, I provided food and hospitality for them regularly in the restaurant and in their offices, boardrooms and homes.
I have worked most of my life in the hospitality and tourism industry and bring you many years of experience coming from my own family and professional career and I look forward to taking you a fantastic food and wine journey.
Do you know how to make sweet gnocchi it is a northen italian dish my dad used to make it all the time thank you Laura
No I don't Laura... it sounds interesting though.
Hi Enzo..saw ur comment on my page.. middle eastern cuisine is really an interesting tasty cuisine .. one will be amazed by the ingredients, the spices and herhs, the combinations and way of preparing the recipe.. glad u like the recipes i\ve submitted so far..hope u try some and let me know how it goes :-) thanks allot Enzo :-) by the way, where r u from ?? Spain ??? Italy ???
So happy to meet meet from all over, and with different backgrounds.. different experiences.. I love Italy by the way, and definitely LOOOOOVE italian food :-D
Italian parents I was born in Australia.
Greetings and salutations Enzo and happy New Year to you too! Yes, had a wonderful Christmas - one of the nicest in living memory in fact - cooked too much, ate too much, drank too much, talked & laughed too much, in short... PERFECT! Glad you had a break, how goes the new site & business, booming I trust! xox
Yummy recipes Enzo...xxxx
hi enzo, ive never attempted to enter a cooking comp, no.... i didnt really realise there was such a thing apart from the tv show ones.... hmmmmm
Neitheir did I but after winning the Anolon Gourmet Authority last in which Matt Moran gave me the win I was stoked will definately enter more comps in the future. See ya enz
Have you seen that cheese called Casu Marzu? I have seen it on youtube and I heard that it does have a acquired taste, I don't think that I could come at it though, although I know that there are people who love it.
No I havent
Hello Enzo. We are all so proud of you, it's so amazing how far you've come , I always look forward to your delicious cooking . So continue to follow your dreams , cause I know you will suceed . HAPPY NEW YEAR to you all, '.'. Ciao , Zia Ariella.
Congratulations cousin Enz, WOW look at what you have achieved. Cant wait to see you open up a restaurant. Havent had your cooking for a long time now and yes I miss it heaps. Hope to see you all in the New Year. Love NIV xxx Ps: I might be opening up my own restaurant soon. I will need a new head chef, long way to travel each day but hey whats a few miles between cousins. Baci A tutti.
Hey Enzo, All good here ... getting my head around Christmas ... so much lovely food to cook and so little time. What are you eating this year?? - hg
Luckily for me we have been invited to Christmas Luch and dnner and all we need to do is dessert and I am still working out what to do. Any suggestions? What about you? I hope you havea wonderful Christmas and New Year Enz
congratulations enzo I'm Italian and I have a passion for italian food too, I have to ask you a question I hope you can solve it, I've made lemon ad vanilla panna cotta many many times and nearly every time it comes out perfectly but on the odd occassion I go to serve it and I find it has a thin layer in the bottom where it's separated and its just clear. I'd say the gelatine has formed a clear layer of gel. it's so dissapointing because it spoils the look as I like to serve it elegant wine glasses. do you know why this happens. it's so frustrating. hope I hear from you soon. keep cooking and enjoying our wonderful food
Hi there .... it's funny you ask me this question because I too had this problem when making pannacotta once before for Manu Feildel Executive Chef from Bilsons now own L'etoile in Paddington. He dined at our house recently and noticed that my pannacotta was seperated and told me the secret to achieving good pannacotta without seperating is to cool this mixture in bowl in an ice bath so basicall y before pouring the liquid into the glasses make sure you cool the liquid for about 20 minutes stirring occasionaly making sure that it does not seperate. The mixture bcomes thicker when you cool it like this and it then sets perfectly in the glass. I hope this helps and please let me know how you go?? Regards Enzo
Hi Enzo, congrats on winning the Anolon cooking competition. We're so happy for you!
Congratulations Enzo! Can't think of anyone who is more deserving!
Oh tahnks....it's been a huge month and thanks for your support!!
Hey Enzo - good luck with the comp. Vikki told me you were on her team!
Hey Enzo!
Greetings From Manila!
I love Italian! Everything that is italian is delicious! Your recipes are terrfic! And I also feel your passion for good life, it's the same air I breathe.
I like to congratulate you for being the chef featured for the month, well deserved!
Thanks so much Cherryl. I will be adding more recipes soon from the last few weeks cooking.
Congrats Enzo ... very well deserved ... I loved those ricotta fritters ... keep it up!! - hg
OHHHH Thanks you and Grazie too.. We love them so might aswell tell everyone.
Congratulazione su diventare il membro del mese Enzo!
Wrong profile.....grazie again...!!!
Grazie Jacki.... I am honoured
congrats on your member of the month spot! well deserved in my opinion...
You're in the newsletter which goes via email to all members, it arrived 28 Oct.
I was logged into my old profile...but thanks for that again
Thanks Phillipa... I don't even know where it is mentioned.
nice!!! put a pic of the pink polenta up, very interesting!!!!
SURE WILL... IF YOU TRY IT LET ME KNOW WHAT YOU THINK?
You've got great recipes Enzo - I'm looking forward to your future posts! Then I'm coming to yours for dinner : )
Thanks darlin