1 March 2012 | By My Kitchen Stories (Blog)
So whats on the at Pino’s Dolce Vita?.
A “traditional” Restaurant, where the family hope to serve well crafted “authentic” cuisine in a family atmosphere. Memories of wonderful Italian family style restaurants is the driving force behind this project. The plan is to introduce a guest chef, each month , who will cook with Carla (daughter). In April the planned cooking school will open , promising classes by Pino covering traditional charcuterie making.
Pino’s Dolce Vita has been at this shop in Kogarah since 1978. Pino himself is a 5th generation butcher, and although all of their three children left the nest to study (and done well), in their chosen fields they are all back at Dolce Vita headquarters with Mum and Dad . The family business includes not only the highest quality meats from around Australia but also over 100 award winning sausage flavours and most notably, Prociutto , Salami , Capicola , Pancetta as well as Italian meatballs, Involtini and Schnitzels, made on the premises. Products from this shop are so well regarded you will find them in most of the hatted restaurants in Sydney. Pino is a focused man, and likes to make sure that the finer details are covered. He is responsible for introducing traditional Italian butchery to Sydney, encouraging our love of salami and cured pork goods.