FOR THE FOODIES Chef & Restaurateur of Maestro Hospitality Maestro Hospitality Alessandro’s Top Restaurants: Italian food isn’t just one cuisine, but hundreds of regional stories. It’s about culture, history, and identity, not just familiarity. Mimi’s I had a fantastic experience at Mimi’s recently. I really enjoyed the whole experience, and the food and service were exceptional. Coogee Pavilion, Middle Level, 130A Beach Street, Coogee @mimis.sydney LuMi Visit LuMi for the most mind-blowing food. Chef Federico Zanellato is a genius. 56 Pirrama Road, Sydney @lumidining Ormeggio I’m biased but obviously Ormeggio comes in first, especially now with the Terrazza Bar open, everyone will see my point. I love sitting out there and eating those snacks. D’Albora Marina The Spit, Spit Road Mosman @ormeggio 08 Brescia-born chef Alessandro Pavoni has been a defining force in Sydney dining since opening Ormeggio at the Spit in 2009. After training in Italy and working across Michelin-starred kitchens in Europe and beyond, he brings a refined yet deeply personal approach to Italian cooking, shaped by early memories in his grandmother’s kitchen. If someone is dining at Ormeggio for the first time, what’s the one dish they absolutely shouldn’t miss? In my opinion, the Beef Rossini right now is the go-to. It holds a special place for me as I learned to perfect it during my time with the iconic chef Gualtiero Marchesi, while working in his 3-Michelin-star restaurant in the early days of my career. It is a dish you hardly ever see in restaurants anymore and it’s decadent and delicious. What was the first dish you ever fell in love with, and do you still make it? Risotto Milanese, no questions. I still make it and it’s my son’s favourite dinner. We just put it back on the menu at Ormeggio with some beautiful, seared scallops instead of the traditional ossobuco. Are there any underrated Italian ingredients you think Australians should be using more? Colatura di alici is like an Italian version of fish sauce: a centuries-old anchovy extract from the Amalfi Coast, which is deeply savoury, salty, and packed with umami. It’s one of those secret ingredients that makes everything taste richer and more complete with just a few drops. What’s a small tweak or technique that can make weeknight pasta feel restaurant-worthy? Use more salt in your water than you think! The real trick is to consider your ratio: The Rule of 10%: every 1 litre of water for 100g pasta uses 10g salt. At The Table With Alessandro Pavoni
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