Lino was interviewed by the lovely Necia Wilden for The Weekend Australian’s Short Order column. Here are his words of wisdom!
Best recent dining experience:
Hare & Grace — I was sorry to hear of its recent closure. It was one of the best..
Join us for a special dinner on 10th of June as we welcome our illustrious new chef, Tommaso Verni to ITALI.CO
Tommaso joins us from Tuscany, where he was recently named Young Chef of the Year by Italy’s prestigious national news magazine..
We’re always on the lookout for special ingredients that make our food tastier and healthier. Itali.co’s new ‘Holy’ flour can now be enjoyed everyday as the standard base on the menu. The flour comes from Molino Quaglia, an Italian artisan mill..
Itali.co is the first Australian restaurant to offer a pizza base made from Kamut, an ancient non-hybrid grain. Kamut flour has a long list of attributes (higher in protein, lipids, amino acids, minerals, lowest GI of any grain flour, low in..