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Giovanni Pilu is passionate about authentic Italian cooking, particularly the unique flavours of his birthplace, Sardinia.
Giovanni came to Australia in 1992 after meeting his wife and business partner Marilyn when she was holidaying in Sardinia. He opened his first restaurant in 1997, presenting a broad Italian menu and slowly introducing Sydney diners to Sardinian specialties.
Since opening the beachfront Pilu at Freshwater in 2004, Giovanni has expanded his Sardinian repertoire, cooking more of the food that’s in his blood and close to his heart. Pilu at Freshwater was awarded two hats in the Sydney Morning Herald Good Food Awards.
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My lovely cousin what to say....i am so proud of you!
Your recipies are the best ever! thank you
Your recipes Giovanni are a testament to your expertise in the kitchen. I just love the Spaghetti al Vongole dish, as much as my own Italian mama's Pasta alla Marinara. Can't wait to try the Lamb; great idea with pancetta covering. Bravo Giovanni!
Immensely enjoyed the program, Giovanni we think you are simply wonderful. Your charisma, passion, love of food, love of family, love of your native Sardinia are reflected in everything you do and say. Keep being yourself..................You thoroughly deserve the accolades and successes you are enjoying.
I absolutely enjoyed watching Giovanni's Christmas menu, love the Spaghetti con Vongole will be making this on New Years Eve...plus lamb dish followed by the Shushi (in Sicily we called them Sffinci or Frittelle di San Giuseppe..they are delicious which ever way we name them) compliment to Giovanni fabulous menu...thank you for sharing.