Each region of Italy has a wealth of its own regional cuisine and specialities. Some areas are famous for their pork products like salami and prosciutto crudo. Other areas are famous for wine making and olive production. Once Italians from all over Italy made Australia their home they were no longer distinguished by their region.

And so began an enormous sharing of skills and culinary treats. Those Italians that left their homes to live in Argentina, the United States of America, Canada and Australia have become ambassadors of traditional Italian food preparation. It is well-known that the authentic cuisine of a country is often found amongst the people who have left their homeland. They hold onto their original cooking skills more passionately while their country of origin modernises and often becomes too busy to produce their traditional dishes from scratch as their grandmothers had done.

Southern Italy is famous for “La Cucina Povera” (Peasant food) literally translated as “the poor kitchen”. There is a huge resurgence in this style of cooking in Italy today. It was the style of cooking from the peasant classes and was characterised by the ability to use whatever was available in the kitchen or on the farm to prepare meals. This method of cooking was about making amazing dishes using fresh and high quality ingredients that were in season. Making simple ingredients into culinary magic. This is what real Italian cooking is all about.