This is a specially formatted fixed layout ebook that retains the look and feel of the print book.
Riccardo Momesso enjoyed a childhood rich in authentic Italian culture, inherent with a love for food. From a very young age, hunting and gathering with his father, Riccardo learned about all things wild that could be taken from the local landscape and into the family kitchen.
This is a wonderful celebration of Calabrian tradition, of one family's personal journey and of home-style Southern Italian food, based on traditional recipes and preserving methods passed down through the generations.
Author Information
Riccardo's interest in food began as a child, growing up with his Calabrian parents on a farm in Victoria. He began to cook from a very young age, learning about Calabrian techniques and traditions such as foraging, hunting and preserving. Riccardo began working in the food industry at the age of 16, undertaking his apprenticeship at iconic Melbourne restaurants Cafe Cucina, Il Bacaro and Est Est Est. He worked in Italy and France before taking on the position of head chef and partner at Melbourne's Sarti. Since opening in 2009, Sarti has received one hat in The Age Good Food Guide every year.