Melbourne-born second-generation Italian Michael Costanzo founded D.O.C Espresso Bar on Lygon Street in 2003. He quickly earned acclaim as the artisan pizza godfather, with now seven venues across Victoria.
Calabria’s culinary heritage bears the marks of ancient civilizations and diverse landscapes. From coastal bounty to rustic mountain fare, each dish tells a story of resilience, tradition, and innovation.
“It’s all about amore e cultura,” says Guy Grossi following the announcement of his brand-new Melbourne restaurant, Puttanesca, a relaxed, family-friendly osteria.
Cultivated in Italy’s smallest vineyard, a bottle of ViaMari10 comes with a price tag of 5,000 euros. Segmento spoke with Tullio Masoni about his unconventional urban vineyard in Reggio Emilia.
Italian-Scottish Chef Raymond Capaldi's globe-spanning career.
Stefano De Pieri developed a lifelong connection with the land and the food it provided, an experience he would bring to Australia, becoming one of the country’s most recognizable advocates for good food and wine.
Emiko Davies looks at the parallels between Italian and Japanese cuisine with her latest project
Rebecca Vagnoni realised that her Nonna’s legacy does not just symbolise delicious Italian food but also the value of family, love, tradition and togetherness.
From kitchens all over the world, the global ambassador of Italian cuisine Andrea Tranchero has tickled the tastebuds of the likes of Giorgio Armani, Roger Federer, Sir Richard Branson. His secret recipe? Simplicity.
Recently, Italian bakeries have been on a mission to improve bread quality. Superb raw materials mix with tradition and innovation, and new tasty products are born. Segmento took a mouthwatering tour to Rome’s best forni
Olives are one of the world’s most treasured fruits, and their unctuous product can only be described as an elixir from Mother Nature herself. Follow us on a journey to learn more about this fruit.
“We need to reflect on the way we live and the way we eat – and the south of the world is importantly sitting at the table of the decision-makers.”
No one loves exploring and celebrating Italian and Greek cuisines better than Naomi Crisante. She confesses: “Before I have finished eating a meal, I’m already thinking of the next one.”
Kara Mallia spent time as a chef in Italy gaining an enviable reputation for her exquisite dishes; in fact, as a chef in Armani's private Tuscan estate.
"“Learn, cook, and enjoy!" is a simple motto that Calabrian-Australian chef Adelina Fiorito Pulford lives by. Segmento had the pleasure of interviewing Adelina on why her Calabrian heritage is so close to her heart.
The @finefoodexpo is underway in Melbourne where Italian gastronomic is safeguarded by international and national organizations as well as new-generation chefs such as Michelin-starred and multi-award winner Luca Ciano.
Segmento - unapologetically Italian talks with Silvia Colloca about food, relationships and her role as Ambassador for SecondBite.
The next generation of winemakers in Australia is promising a lot of variety.
The next time you open a bottle of Prosecco, and before you pour yourself a glass, pause for a moment.
Annalisa Cercone, known to many as ‘Signorina Melbourne', is beyond proud of her Italian and Neapolitan heritage.
This pretty, delicate cake is just the thing to serve at an 'it's a girl!' baby shower.
According to the latest research, lutein and zeaxanthin, two pigments commonly found in fruits, eggs and vegetables, especially spinach, kale and turnips, can play an important role in boosting cognitive skills.
It was in 1945 - the year that marked the end of World War II - when, in a small town of Romagna, a thirty-nine year old man called Attilio Babbi made a bet on himself.
Artificial trans fats, or partially hydrogenated oils, are vegetable oils converted into solid fats at room temperature through a chemical process called hydrogenation
Food is deeply embedded in the history and culture of Italian people.
When I think how my Buccheri grandparents toughed it out in country Victoria after migrating to Australia in the Fifties, I wonder if we Buccheresi love struggling.
If you spent your childhood somewhere in Italy you may remember your Nonna giving you a cup of "“Melissa" tea to calm your upset stomach.
How is it that most Italians are in such great shape and fit though they live on delicious food unfailingly accompanied with wine? It is the not so secret Italian secret: eating genuine food..
INGREDIENTS 1Kg Marrone Pasini Flour400ml Water100ml Milk25gm Yeast. Beer15gm Oil (Sunflower)30gm sea saltA pinch of sugar
LA SOPHIA LOREN - There are a number of reasons for my choice of ingredients for the Sophia Loren pizza.
