By Marie-Antoinette Issa.
Castle Hill lies worlds away from the cobblestone streets of Rome. However, diners at new Italian eatery, Modo Mio, in Sydney’s North West could be forgiven for thinking they have been transported to the heart of the Eternal City.
Here, Head Chef Stefano Bozza has eagerly grabbed the opportunity to tell a story of undeniable authenticity and quietly rebel against the notion that exceptional Italian cuisine is reserved for the city’s bustling dining precincts.
For those well-versed in Michelin-starred kitchens, Stefano’s name will not be unfamiliar. Although his journey began within the flour-splattered walls of his family’s Roman bakery, a childhood spent kneading, shaping and perfecting pastries, was quickly elevated under the tutelage of the legendary Niko Romito.
With Romito serving as mentor, Stefano sharpened his skills at Reale in Casadonna, one of Italy’s most revered dining institutions. From there, his expertise was sought after by Bulgari’s ultra-luxurious restaurants in Beijing and Milan - until, in an unexpected twist, he found his way to the Hills District.
"My career has taken me across the world, from Michelin-starred kitchens to luxury hotel restaurants, but I’ve always believed that great food should be accessible to everyone,’ says Stefano.
"At Modo Mio, I wanted to bring that same level of precision and passion to a neighbourhood setting - where people can experience true Italian hospitality without having to travel into the city."
Modo Mio, meaning ‘my way’ in Italian, is exactly that - Stefano's personal interpretation of Italian cuisine, executed with reverence and precision. The menu reads like an ode to Italy’s rich regional diversity, a harmonious blend of coastal elegance and rustic countryside comfort.
Standout dishes include Focaccia di Polipo, a bready base that reimagines Italian coastal cuisine, topped with thinly sliced octopus carpaccio, rocket, lemon and oregano.
"It’s a delicate yet bold combination that celebrates the natural sweetness of the seafood while balancing it with bright, herbaceous notes,” says Stefano.
Similarly, Tortello in Brodo - a delicate veal and pork tortellini served in a rich, clear broth with Parmesan - is one that Stefano is particularly proud of.
"This dish pays homage to Northern Italy’s tradition of where your server speaks with the same passion as the Chef, where an extra drizzle of olive oil or a flourish of pecorino is added not for effect but because, in their eyes, that’s how it should be done.
Stefano himself puts it best: "Every dish starts with purpose.” You can taste that intention in every bite. There are no shortcuts here - just a dedication to sourcing the finest ingredients and preparing them in ways that allow their natural beauty to shine.
The result? A menu that doesn’t rely on theatrics but rather the kind of timeless flavours that linger long after the last sip of wine.
Modo Mio isn’t trying to be Sydney’s next big thing and that’s precisely its charm. It isn’t chasing trends or reinventing the Italian dining experience. Instead, it’s quietly and confidently delivering the kind of food that makes you close your eyes and sigh with contentment.
The kind that makes you plan your next visit before you’ve even left the table.
