UNESCO recognition for Italian cuisine

The food of Italy has been granted a cultural heritage listing by UNESCO.

Although dishes like pizza were already listed, UNESCO has now recognised the wider traditions of Italian cooking and the way they are practised and passed down.

The United Nations agency specialising in education, sciences, and culture described Italian cuisine as a “means of connecting with family and the community, whether at home, in schools, or through festivals, ceremonies and social gatherings”.

“For us Italians, cuisine is not just food or a collection of recipes. It is so much more: it is culture, tradition, work, wealth,” said Italian Prime Minister Giorgia Meloni, who had championed the bid. 

The decision also saw Egypt’s koshary (a combination of macaroni, rice and beans flavoured with tomatoes, onions and garlic) added to the list, alongside other food-related traditions already recognised globally, including washoku (culinary balance) in Japan, Malaysia’s breakfast culture and the French gastronomic meal.

So everyone gets a prize, basically.

Leading chef Michelangelo Mammoliti told La Repubblica newspaper that the news gave him “a great sense of pride”, both as an Italian and as a chef.

Mammoliti heads La Rei Natura in Piedmont, the only new three-star restaurant in the 2026 Michelin Guide for Italy. He added: “Italy is one of the nations where regional cuisine has a very big impact on culture and traditions.”

Italy’s food and wine sector hopes the recognition will further strengthen tourism, which already brings 80 million international visitors to the country each year.

Other new additions to the list included Iceland’s natural swimming pool culture, the practice of Cuban Son music and dance, and Albania’s art of playing, singing and making the lahuta, a musical instrument.

Image: Ivan Naunov, Scop.io 

One of the world's most famous pizzerias opens in Sydney

One of the most famous pizzerias is opening its first outlet in Sydney. 

L’Antica Pizzeria Da Michele, the 155-year-old Naples institution featured in the Julia Roberts film Eat Pray Love, opening its first Australian doors this week. 

Da Michele now has more than 80 locations worldwide and aims to bring "an authentic piece of Naples to Sydney’s dining scene", its media release proclaims. 

“Sydney, the wait for true pizza is finally over,” says Da Michele representative Giuseppe Costagliola, who has a bit of confidence about him. 

“For years, Australians have travelled to Naples for the real deal, or have been eating overpriced fakes. Now, we’ve brought the same ingredients and craftsmanship to Australia, so locals can experience the real pizza that started it all.”

Since 1870, the Naples Da Michele has been "widely regarded as the global benchmark for true pizza, and still family-owned by the founder’s descendants".

Every element, from imported Italian tomatoes and Agerola Fiordilatte cheese, to specialist equipment and tools, has been sourced from Naples. 

“Many pizzerias claim to serve ‘Neapolitan style,’ but no others can live up to the original,” says cocky Costagliola.

“We’ve brought everything from our hometown: the oven, the artisans, the vitality of Naples, so that every bite can transport you there in an instant.” 

Prices are a surprise. Da Michele has pizzas costing from $18. 

“When it comes to food, luxury is about authenticity, not about money,” says Costagliola. “

The menu will highlight Da Michele’s iconic margherita and marinara pizzas, along with a selection of antipasti, pastas and desserts. 

L’Antica Pizzeria Da Michele officially opens at 50 Pitt Street, Sydney CBD on Friday, December 5. 

The venue will be fully licensed and open seven days a week, 11:30am-11:30pm.

Peppina brings joy on a “quiet” night

Hobart can be very quiet over the winter months. Many locals prefer it that way. 

Early in the week, on Mondays and Tuesdays particularly, many restaurants and bars in the Tasmanian capital elect to close. 

Fortunately for hungry and thirsty folk, Peppina, the buzzy 190-seater Italo-Tasmanian eatery in The Tasman, A Luxury Collection Hotel, Hobart, is open for dinner seven nights at week. 

We popped in for dinner on Monday this week and found the joint was jumping. Star chef Massimo Mele, the culinary director, was conducting the orchestra with his usual panache as they crafted dishes inspired by his Nonna's cooking. 

There was a newly-elected local politician celebrating, while we apparently just missed one very unsavoury, but high-profile, fellow dining with his lawyer after yet another court appearance. 

There was a warm vibe, which you don't always find in hotel restaurants, and a very helpful multi-national waitstaff team. 

Our menu choices had to revolve around one of my favourite all-time dishes; polpette al forno, a dish of wood-fired meatballs made from Wagyu beef and pork, served in a tomato sugo with basil and mozzarella. This dish never fails to impress. 

Our other starters, both daily specials, were truffled Tasmania scallops in the half shell with roes intact; and fresh tuna, tomato and herb crostini. Both vibrantly flavoured and super-fresh tasting. 

We chose a half bottle each of Montevento Pinot Grigo and Villa Antinori Chianti Classico, which were decanted into carafes and added an Italian accent, but the comprehensive wine list also includes local stars like Marco Lubiana and Ricky Evans' Two Tonne. 

For mains we choose the fish of the day, spot-on blue eye trevally on a pumpkin puree, and a hearty pasta dish; cavatelli with a rich goat ragu. 

We were well fed and watered and too full for dessert. Although my wife did find room for a limoncello. Prices were fair for dishes of this quality.  

Peppina restaurant is right around the corner from both Parliament and Salamanca Place. On warmer nights you can dine al fresco. 

https://www.peppinarestaurant.com/       

* The writer paid for his own meals

Popular Hobart eatery adds to its widespread appeal

Amici is billed as a "a family friendly pizza and pasta restaurant".

That is true, but it is also much more than that. 

On our Wednesday visit there were plenty of family groups enjoying an affordable and convivial night out thanks to the hospitable young staff - and several others popping in for takeaways. 

The long-time North Hobart favourite changed hands a while back with new operator Jared Dickason - a man with massive hospitality knowledge - gradually elevating the food and wine experience while at the same time keeping the regulars happy.

Dickason has added several excellent Italian wines to the list - with very reasonable mark ups, while also allowing BYO for just $7.50 a bottle. 

There are plenty of $20-25 pizza/pasta and other traditional offerings, including hearty veal and pork meatballs with doughy bread rolls (six for $18), small pizzas (enough for two to share) starting from $21.50 and the likes of spaghetti bolognaise and fettucine carbonara for $23.50.

There are also a range of risottos, as well as vegan and vegetarian options. Takeaways are cheaper and are made fresh.

For the hungriest customers, the grazing menu ($60pp minimum of two people) features five courses of food, while the grazing and drinking deal is $90pp including wines. 

But it is the specials menu - with a focus on Tasmanian ingredients - where the excitement lies. And these are the dishes that are drawing in a new audience at Amici - which means "friends" in Italian. 

Try, perhaps, the pan-seared Tasmanian scallops served in their shell with a cannelini bean puree, mint and salsa verdé topped with a prosciutto gremolata ($17 for four, above). 

My wife enjoyed oysters served three ways ($4 per oyster). 

There are also offerings like local venison ravioli, Tasmanian eye fillet carpaccio (delicious but a little too fussy for my taste), and Tasmanian lamb cutlets. You might even get to try some Tasmanian truffles when they are in season.

The star of the show for me was the seriously spectacular Tasmanian crayfish linguine ($32, pictured top), served with garlic, fresh chilli, sun-dried tomatoes and spring onions. An intricate dish that packs a serious flavour punch. 

For dessert. a "deconstructed" cassata is quenelles of Tasmanian Valhalla cassata ice cream filled with pieces of Dutch chocolate, glazed fruits and almonds served on wild berry coulis topped with biscuit crumble $9.50). It is as delicious - and OTT - as it sounds.

Amici is at 310 Elizabeth St, North Hobart and is open seven nights from 5pm. See https://amici-restaurant.com.au/ 

Well worth checking out.

# The writer was hosted by Amici

            

 

Grossi expands restaurant empire to Brisbane

Star chef Guy Grossi now has a Brisbane outpost with the opening of his Settimo restaurant at the Westin Brisbane.

The Melbourne chef says Settimo is inspired by the Amalfi Coast and joins his stable of restaurants in Melbourne and Perth.

The 150-seat restaurant will be open for breakfast, lunch and dinner.

The menu celebrates both Italian and Australian food culture, drawing on both local produce and international hero ingredients.

Menu highlights include pasta al limone, scialatielli all' Amalfitana, mozzarella di bufala, gnocchi alla Sorrentina, spaghetti alla N'erano, Amalfi lemon chicken, Guy's Papa's Lamb and peperoni imbottiti.

Guy Grossi's empire spans multiple restaurants including the two-hatted Grossi Florentino, as well as Ombra and Arlechin in Melbourne and Garum at The Westin Perth.

He is also a high-profile media personality appearing regularly on My Kitchen Rules and SBS's Food Safari and a bestselling author. He's also a really nice guy.



“I am truly delighted to be bringing a new Grossi restaurant to what is already such an exciting market for hospitality in Brisbane," he said.

"We have developed a new dining concept in partnership with The Westin Brisbane and I am thrilled to bring my vision for Settimo to life.

"Settimo brings a light, fun and breezy new vibe to the well-established food scene in Brisbane. We have created a journey for diners that is inspired by one of the world's most aspirational destinations, the Amalfi Coast, coupled with the urban energy and sunny coastal atmosphere of the city.

"We've assembled a team of passionate and highly skilled experts who are ready and waiting to welcome diners to the venue.”

Alessandro Pizzolato will be head chef with Anthony Folio managing the floor and sommelier Deniz Hardman in charge of an international and domestic wine list.

For information, opening hours, menus and bookings see settimo.com.au