ITALIANS OF WOLLONGONG: FRANCES FAZZARI (VUMBACA)

Frances Fazzari came to Australia in 1962 with her mother Antonia and her brother Giuseppe. Frances was four years old at the time and her bother was six. They travelled on the ship Roma arriving January 9. Their father Antonio was already in Australia and had been since 1960. He arrived May 20 on the ship Sydney and stayed with his brother Ilario in Newtown.

Arriving in August 1962, six months after Frances was (Maria) Caterina Vumbaca along with her children. Unbeknown to Frances she would be her future mother in-law.

Frances grew up in Sydney and her father Antonio worked for the Department of Main Roads. The family lived in Newtown before moving to Alexandria and then settling in Leppington. Frances finished high school in year 10 and worked in retail. She met her husband Cosimo Vumbaca (known to everyone as Frank) and they were married in 1979, she was 20. Her mother in-law lived with them.

Frances got to know Caterina who made Italian Mustazzoli Honey and Gingerbread and sold it at Italian religious and cultural festivals throughout the Sydney area. Caterina did this also in Italy prior to coming to Australia. The recipe originated in the 16th century. The recipe has been handed down in the family. Caterina handed down the recipe to her children. Here in Australia Caterina`s sisters also sold these sweets. As well as many festivals in Sydney the Vumbaca family came to Wollongong and had a stall set up at the first San Giovanni Battista Festival that began in the late 60`s. They continued until the festival finished in 1969.

When the second iteration of the San Giovanni Battista Festival began in 1981, Francesca was there with Caterina helping her to make the products and run the stall. They did this for consecutive years. Typically they would arrive around 10am to set up the stall and prepare their products. With the festival commencing around 3pm they worked throughout the afternoon and night till the festival finished. They had lots of happy customers and for so many of them these sweets were something they grew up with. Not many people were making such items. It really was a treat.

The range of products they sold were two types of breads, one being the harder version and the other being a softer version. They also made a almond and a peanut honey brittle as well as roasted Chick peas ( Gaglia). These were the only products they made for several years. It was usually just two, sometimes three people running the stall.

In September 1987 Caterina Vumbaca passed away. She was 79. Caterina had been making these sweets well into her 70`s. Francesca then continued making the products and running the stalls with her husband Frank, who also was working full time. Around this time Francesca created her own recipe of various types of nougat. It became extremely popular. Made with all natural ingredients (as with all the recipes) the nougat also had a long shelf life. It was a great addition to their product line.

When it comes to making the sweets much thought goes into the process. At least 2 weeks before an event/stall the nougat is prepared first then the other sweets are made. This is very hard work as they are all made by hand. They have always been done this way. Once made they are stored in air tight containers.   

I spoke to Frances about where she operates from and she told me they live on a property with two houses. One of the houses is dedicated just to the making and processing of their sweets. I also asked her how much honey she uses in a year. Her answer was 40 x 15 kilo buckets = 600 kilos of honey per year. Her honey is supplied by a local bee keeper who supplies her with all-natural honey. He has been supplying her since 1980.

Frances started using Facebook, social media and trading places to advertise and spread the word about her business. . The Facebook page they created is https://www.facebook.com/CasaDiMieleItalianHoneybreadGingerbread. It helped to create her presence and consequently her business grew. Frances has also expanded her range now that includes cream filled centres of gingerbread with Nutella and Pistachio.

Around 2010 she branded herself and created her business name called Casa Di Miele (The House of Honey). The continue to travel throughout the Sydney region to various festivals and events. They also do pop up stalls in shopping centres at specific times such as Easter, Christmas and Fathers` day.

Casa Di Miele have 9 recipe lines that they have created with a variety of shapes, sizes and package combinations to suit everyone. They have also introduced a gluten free version of the honey bread, as well as a spiced honey bread. Products that are egg and dairy free. They also offer platters at their Christmas stalls and egg and bunny shapes for Easter. Around 2015 Casa Di Miele started making bomboniere with their honey breads. Small party favours that are a delight.

Speaking with Francesca she mentioned that the harder honey bread was more popular with the Italians and the softer gingerbread style bread was more popular with the Australians. At the Italian Ferragosto festival in Five Dock they had 6 people running their stall, taking turns to stop and rest. They have travelled extensively throughout NSW and also Canberra for a number of years at the Multi Cultural Festival.

Frances is the chief cook and when she has a stall to cater for her day typically starts at 5am and finishes at 2pm. Her son George works with her in the kitchen. George has been working with Frances for the past 15 years. George took over the role of her husband Frank in the kitchen and stalls (though you may still see Frank helping out on the day). George loves what they do and wants to continue the tradition of his Grandparents artisan products. The products are so unique that they were requested by the Australian Museum to be exhibited for their event “Italian immigrants contribution to Australia” The business has grown over the years. They currently supply one bakery in Haberfield with their products and are considering doing more. In October this year they are headed to Melbourne for the first time to sell their sweets.

The Wollongong Connection

Frances had been part of the San Giovanni Battista Festival from 1981 till it ended in 2014. For 33 years Wollongong got to sample and taste her delicious honey sweets. Not only the San Giovanni Festival, they were part of the Spring into Corrimal festival, Australia Day Festival, Fairy Meadow Street Fair, Italian Republic Day and of course the Castagne Day at the Fraternity Bowling Club, in Fairy Meadow, where Casa Di Miele continue running their stall annually. They are so much a part of Wollongong and have contributed greatly. Wollongong people know them only too well. Frances commented that many people have said to her that her sweets taste better than the ones in Italy. Quite the compliment indeed!