We are thrilled about our latest culinary adventure: LUNEDI REGIONALE, a brand-new series of dinners at Paski dedicated to celebrating the diverse and delicious traditional regional foods of Italy. Join us as we travel Italy’s culinary map, one region at a time in the classic format of a 4-course set menu, featuring 3 antipasti, 1 pasta dish, 1 secondi, and 1 dolce. At Lunedi Regionale we will share stories and flavours and whenever possible, we’re bringing in talented chefs from each featured region to cook alongside us. They’ll bring not only their favorite dishes but also inside knowledge, making each dining experience truly authentic and memorable.
NEXT EVENTS
LOMBARDIA
Monday 2nd December 2024
This sentence back in 1993 describes Stefano so well: “I am Italian. And I am a cook. But I live in Australia and whenever I can, I seek out and use only the finest and freshest Australian ingredients.” Stefano Manfredi is known fondly in Australia as the ‘godfather’ of modern Italian cuisine. He has made his mark as a chef, restaurateur, inspired coffee blender, successful cookbook and food writer, Italian wine and food educator, and an ambassador of seasonality and sustainability. Born in the Lombardy region of northern Italy, he settled in Australia with his family in 1961. In 1983, he opened The Restaurant Manfredi. In 1996 he moved his operations to the Rocks with the creation of the much-applauded Bel Mondo (1996 – 2002) and still the only Italian restaurant to have attained the coveted 3-hat rating from SMH Good Food Guide. You may also know Stefano from his latest ventures (Espresso Manfredi, Manfredi at Bells or Osteria Balla Manfredi at The Star) or from one of his numerous books.
PAST EVENTS
ABRUZZO
Monday 22nd April 2024
For our very first Monday Regional on 22nd April we’re shining the spotlight on Abruzzo, a region known for its hearty and flavorful cuisine. Joining us are Daniela Maiorano & her brother Attilio, who grown up in their family restaurant Clemente in Sulmona.
Hailing from Abruzzo, Italy, Daniela and Attilio are fierce fourth-generation chefs born into the kitchen. Their culinary journey began in childhood, as they learned the art of pasta-making and bread-shaping alongside their grandmother and the legendary "commarucce.” in the famous family restaurant “Clemente” in Sulmona. Now based in Byron Bay and working at Lilium in Brunswick Head, they continue to draw inspiration from their heritage to create dishes that bring people together.
EMILIA-ROMAGNA
Monday 27th May 2024
Emilia-Romagna with chef Matteo Carboni from Casa Carboni.
Matteo is a true maestro of Italian cuisine with a story that's as flavorful as his dishes. Born and raised in Forlì, Matteo's culinary journey began under the loving guidance of his nonna Pia, who taught him the art of making fresh pasta from scratch at a tender age. Fuelled by his passion for food, Matteo pursued higher education in Food Science and Technology at the prestigious University of Bologna. After completing his studies, Matteo embarked on a gastronomic odyssey, traversing the culinary landscapes of Italy, France, and Germany. Today, alongside his wife Fiona, Matteo runs Casa Carboni—an Italian cooking school & enoteca/wine bar nestled in the enchanting town of Angaston, Barossa Valley.
PIEMONTE
Monday 24th June 2024
You may already be familiar with Mattia & Giorgio, who, alongside Chef Enrico, are the co-owners and creative minds behind Paski. You may also know they import wines directly from Italy for Paski, Mattia with Vino Mito and Giorgio with Giorgio De Maria Fun Wines. But here's a little secret for those who haven't yet had the pleasure of getting to know them: they both hail from the picturesque region of Piemonte. Before bringing their culinary expertise to the tables of Paski, Mattia and Giorgio honed their skills in Piemonte before expanding their culinary horizons overseas. Their experiences have not only shaped their palates but have also deepened their appreciation for the rich flavors and traditions of Piemonte cuisine. Now, they're excited to share a piece of their heritage with you. Join us as Mattia and Giorgio unveil some of their family's best-kept recipes and delightful dishes acquired during their culinary adventures.
LAZIO
Monday 29th July 2024
We can’t think of two better Lazio restaurants in Australia than Norcino (Pyrmont) & Cicerone (Surry Hills).
About Norcino: Chefs Arnolfo Raimondi and Fabio Battisti deep their roots into the centuries-old traditions of Norcini in the Apennines, where their ancestors raised pigs and perfected the art of curing meats. At the heart of their offerings, you find their housemade Guanciale and Porchetta, cured in-house over multiple months and used to create a dining experience that pays homage to the simplicity and authenticity of Roman Italian cuisine.
About Cicerone Cucina Romana: Chef Stefano De Caro showcases in his restaurant Rome's underground culture & neighbourhood classics, heavily influenced by nostalgic dishes from the Eternal City. Using a wood fire oven to make the unique Roman Pizza style, but not just pizza, Stefano would make the ancient Roman philosopher & politician “Cicerone” (from which the name is derived) very proud.
CAMPANIA
Monday 19th August 2024
Chef Nicola Coccia grew up in Naples and found a love for home cooking as he watched his grandmother roll sheets of pasta in her kitchen. Nico’s respect for each ingredient and the way it’s prepared shines at Osteria il Coccia where every ingredient is fresh, sustainable, and seasonal. Nico’s philosophy is that food needs as little intervention as possible, but lots of love and a little heat (fire). Nico cooks around the fire at his restaurant Osteria Coccia on Ettalong Beach, Central Coast. Nico trained in Italy before working at the Spanish restaurant El Bulli with famous chef Ferran Adrià and then in New Zealand and Australia (Otto, Quay, Fratelli Paradiso, Ormeggio, Biota).
SARDEGNA
Monday 16th September 2024
Giovanni Pilu began his culinary career in Italy and arrived in Australia in 1992, full of enthusiasm and passion for the unique flavors of his homeland Sardegna. In 2004 Giovanni opened Pilu at Freshwater, which was named Best New Restaurant by SMH Good Food Guide in its first year of opening and has received two chef’s hats every year since then. Giovanni is a person of multifaceted talents: family man, cyclist, NSW Ambassador of TAFE cookery courses, supporter of various charities including Sydney Children’s Hospital - Gold Dinner, Starlight Children’s Foundation, Oz Harvest, Freshwater Surf Lifesaving Club, and Bear Cottage. In addition to all the beautiful Sardinian specialties, we will offer you a sample of Giovanni’s bottarga, a deliciously salty air-dried fish roe made from mullet fished on the far north coast of NSW which was awarded ‘Outstanding Artisan Produce’ in the Delicious Produce Awards.
VENETO
Monday 21st October 2024
Chef Enrico Tomelleri, who, alongside Mattia & Giorgio, is the co-owner and creative mind behind Paski. He was born in Veneto, raised, and trained in Verona. After making his way through the very traditional cuisine of the Veneto region, he decided to look for new challenges elsewhere, from England to Sydney, where he moved in 2011 working for Fratelli Paradiso (which includes helping with the Tokyo opening), 10 William St, Alberto’s Lounge, and Ragazzi before Paski. Enrico will take us on a journey of flavors through his childhood and family’s best-kept recipes, playing with Veneto classics; to get a good idea think of risi e bisi, baccalà mantecato, sarde in saor, bigoli pasta, fegato alla veneziana.
SICILIA
Monday 18th November 2024
For this Lunedi Regionale, we are thinking outside the box and bringing you the author of three best-selling cookbooks: Ostro (2017), A Year of Simple Family Food (2020), and Around the Table (2022). Julia Busuttil is also a columnist for Good Weekend Magazine, ABC Everyday, and The Design Files. Her work celebrates simple ingredients, seasonal produce, and the joys of coming together at the table. Our Sicilian Menu will be inspired by recipes from her newest book coming out on September 24th: Good Cooking Everyday. Each ticket includes a signed copy of the book!