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Iconic St Kilda café Il Fornaio is offering Melburnians a true Italian experience with the inspired new Mozzarella and Cheese Gallery, as part of the new dinner service launching on December 13.
Two Italian sisters, Sabrina and Katia Cappodocio, have joined the Il Fornaio team from their home in Fossanova, located between Naples and Rome, as the venue’s expert, on-site cheese-makers. The Cappodocios have a significant family history in the cheese making business, beginning with Sabrina and Catia’s grandfather, Raffaele Palmisciano, who opened the first cheese factory producing buffalo mozzarella in the region, in the 1960’s.
With the sight to showcase their produce at the cafe, Il Fornaio brought Sabrina and Katia to Melbourne, where they make cheese made daily on-site, in keeping with the café’s focus on local and high quality ingredients. Half of the new of dinner menu is built around this glorious house-made cheese variety, including an array of pizzas to rival some of Melbourne’s favourites.
Between 2004 and 2012, the Capodoccio’s Buffalo Mozzarella, Fior di Latte, Ricotta, Mozza Stagionata and Pressato Pontino cheeses were awarded “Premio Roma” for the best cheese in Lazio. Sabrina and Katia have studied the cheese-making process in depth, and utilized their qualifications as sommeliers to create their famous wine-seasoned cheese. Other signature cheeses include Buffalo Mozzarella, Fior di Latte, Fior di Bufala, Stracchino, and Chilli and Herb seasoned cheese.
Sabrina, Katia and younger sister Cristina became involved in cheese production in the mid nineties, when their aging grandfather Raffaele asked his granddaughters and mother Lina to help carry on the family business. The three sisters, who were all working or studying in other fields, left their roles to continue the family legacy. Il Fornaio is proud to bring this family tradition to Melbourne.
The new offering is part of a greater plan to revitalize the iconic café, which was recently renovated by architect Iva Foshica to freshen up the venue, highlighting the house-made cheese, bread and pastries produced at Il Fornaio, and increasing seating capacity.
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