5 minutes with ... Marcello Farioli, I Maccheroni

Marcello, tell us about where you come from in Italy. 

I come from a little town between Modena and Reggio Emilia, called Rubiera. It’s a village between the Appennine Mountains and the vast land of the Pianura Padana, where some of the best food produce of Italy is made — Prosciutto di Parma, Parmigiano Reggiano, balsamic vinegar, Pecorino di Fossa, Vignola cherries and more.

What is the food of this region like?

The region is famous for fresh egg pasta, especially ravioli, tortellini, cappelletti, lasagna, bolognese ragout, but also amazing pastries such as erbazzone, tigelle and gnocco fritto. Most say it is the best regional food in Italy.

When did you come to Australia and how have you found cooking for Australians? 

I came 16 years ago in 2008. Back then, the offering of Italian food wasn’t great. I think the only restaurant that I valued was Lucio’s. But since then, Italian food has improved enormously to the point that I think if you know where to go, you can eat as well as in some of the best establishments in Italy.

Tell us a bit about the restaurant you have created? 

I always wanted a small neighbourhood restaurant, homely feel, good food, good wines, good vibes, where you can come for a Wednesday night pasta or for a celebration of a special occasion. It’s regional Italian food done in a modern key, preserving the flavour but changing to be current and appealing in a restaurant setting; something traditional, comfortable but that you won't be doing at home unless you have techniques, knowledge and a bit of time to spare.

What's your favourite dish to cook for your local audience? 

Always was and always will be the tortelli spinach with burnt butter and sage. I reckon it is the best dish on the menu and to me has a lot of childhood memories attached to it.

I Maccheroni

3 Jersey Rd, Woollahra

imaccheroni.com.au