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Tony Sassi

Celebrity Chef

Born in Abruzzo on the Adriatic coast of Italy, Tony Sassi emigrated to Australia in his late teens.

His palate was groomed in his mother's and grandmother's cucine - close to the sea with the great mountains of Abruzzo, Gran Sasso and La Miele, rising behind. Italy's fame, as is well known, is based on its 'cucina povera' – the food of the poor people – and Sassi learnt first hand how to make the most of every season's offerings and every part of an animal fattened for the family. Apples were stored in the attic for winter, becoming slightly shrivelled and sweet, sausages were made in preparation also for winter treats and served with fried 'sweet' chillies that had been hung to dry since summer. Bread was baked every morning and pasta prepared fresh for the days consumption. Freshly made cheese often came from shepherds in transit between summer and winter pastures. On cold winter mornings Tony's grandmother would prepare Zabaglione for his breakfast to ensure that he went to school with a warm stomach. Sassi's palate for these flavours is innate and enduring.

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