By Leigh O’Connor, Editor.
You could say Alessandra D’Angelo’s culinary journey has been shaped by her children.
From Palermo, Sicily, her first restaurant was born almost as a joke and bet with herself – when it became successful the work became Alessandra’s greatest passion.
Now Chef and owner of plant-based Italian Melbourne restaurant Funghi e Tartufo, Alessandra was a single Mum focused on her children when they decided to leave Sicily to attend university in an English-speaking country.
"I panicked, it was unthinkable they would leave without me. So, I sold the restaurant and chose a country that would be good for both me and my children,” she tells AGFG.
As we celebrate International Women’s Day today, we chat to Alessandra about motherhood, life, cooking and adopting a vegan lifestyle:
On a business visa, she opened her first Melbourne restaurant in Manchester Lane which gave her the opportunity to get to know the hospitality world and set up her life in Australia.
"Then, 10 years ago, my children guided my life again by choosing a vegetarian diet. As a Mum, I started to experiment with vegetarian and vegan food in an attempt to offer them a balanced diet without sacrificing the flavours they were used to.
"That’s when I discovered a whole new world – plant-based cooking. After years of researching ingredients, experimenting and receiving feedback from my customers, I became convinced that it was possible to create plant-based dishes without sacrificing traditional Italian flavours.”
Alessandra studied engineering in university but realised after three years her hyperactivity made it difficult for her to sit at a desk for hours. She decided to quit university and focus on what truly captivated her attention – a passion for good food and wine.
Defining her style as a blend of tradition and innovation, Alessandra creates dishes which honour the rich flavours and history of Italy while also making them accessible and enjoyable for everyone, not just vegans.
"My goal is to show that you can stay true to traditional Italian flavours without sacrificing taste or texture, using fresh, seasonal ingredients and alternative ones to craft wholesome and delicious dishes.
"Currently, I am developing dishes which focus on reducing food waste, leading me to cook ‘root-to-leaf’, using organic, locally-sourced produce. I am also incorporating more native Australian ingredients into my dishes.”
Alessandra shares her recipe for potato and saffron gnocchi with AGFG home cooks:
"It is served with a sautéed cherry tomato sauce, resting on a rich creamy base of velvety broccoli and zucchini purée. I absolutely love this recipe. It’s made with simple, natural ingredients that come together wonderfully, creating a dish rich and balanced in flavour, leaving you feeling content without feeling weighed down.”
As for the future, the lure of Palermo looms on the horizon!
"I’m getting old for this job and becoming more and more nostalgic for my beloved Palermo. I hope to be able to live a bit here and a bit there, without giving up my passion for hospitality and cooking.
"I would love to bring Italian tourists to discover Melbourne, a city that encompasses the world, where you can find all ethnicities and cuisines, along with Australian tourists to Palermo, where you can find history and tradition.”
In the meantime, she has opened a holiday home in Palermo!
