FLAMINIO FINA - PASTA FINA

Flaminio Fina arrived in Australia in 1960, June 14, aboard the ship Orcades and he was 21 years old.  Flaminio went to live with his brother Frederico, in Cringlia, who arrived 7 years earlier.  

Flaminio`s first job was with Transfield as a labourer.  After three months he began working at the Port Kembla Steel Works at the coke ovens.  He worked there for 4 years and due to an accident he changed roles, yet still working at the steel works. He began work as an Oxy Cutter and then learned to weld and went to TAFE for approximately twelve months for his training.

Around 1965, he left the Steel Works and went to help his brother Frederico at his shop in Cringlia.  Frederico had a mixed business that sold fruits, vegetables and grocery items.  Flaminio was full time helping his brother in the shop, and worked with him as a partner for 4 years.

Flaminio then travelled to the Northern Territory for a 3 month break.  Whilst on his break, he got a job working at a wholesale fruit market.  He was also thinking about opening his own business on his return home.

In 1969 he opened a mediterranean style delicatessan/supermarket, in Cowper Street, Warrawong.  It was called Fina Brothers.  There were four other delicatessens in the area at the time.   Flaminio`s brothers Frederico and Salvatore worked with him along with their sister Filomena.  The shop sold Italian groceries lines, as well as small goods, kitchen ware and bomboniere and even gifts imported from Italy.  Flaminio had new ideas when he operated his supermarket.  The Store was big and had the capacity to serve lots of customers with two checkouts and a huge display cabinet/fridge for the small goods, that Flaminio designed himself. 

The shop was doing well.  Fina brothers sold specialty items that appealed to a large migrant population in Warrawong and the Illawarra.  With a small delivery truck Fina brothers provided home delivery, with Thursday and Friday being the most popular days.

Some of the product brands they sold were Nanda Pasta and Dante Olive Oil, with their small goods being the biggest seller in the store.  The walls were lined with hanging prosciutto, salami and other cured meats.  Olives, cheeses and other condiments adorned the display fridge.  Their large provolone cheese weighed 80 kilos.

Fina brothers was sold in 1974 and Flaminio went on a holiday. When he came back the following year, the new owner of the shop, wanted to sell the business as he was busy with another business, and asked Flaminio if he would like to purchase the shop again, and so he did, along with his sister Filomena.  In 1975 Flaminio was at the helm running the supermarket and the locals were happy.  Fina Brothers was finally sold in 1981.

Flaminio went to Italy to help out his family after the 1980 earthquake killed nearly three thousand people. He stayed for six months.  Whilst in Italy he had a business idea in mind for when he came back to Australia.  He began looking at different types of equipment and began researching.

When he arrived back in Australia he moved to Canberra to live with his sister Filomena.  He ran his own small goods business from the back of a truck, delivering and selling wholesale.  Still, Flaminio had his sights set on his business idea he thought up in Italy, and soon Flaminio and sister Filomena would move back to Wollongong.

Flaminio put his business idea to work.  He wanted to make and sell Pasta.  Pasta Fina opened its doors in 1986.  Flaminio rented a shop in the Oxford Hotel building, situated in downtown Wollongong. When they opened their doors, they were busy straight away.   Pasta Fina sold dry pasta, fresh frozen pasta, and pasta sauces, all made fresh on the premises.

Flaminio made so many pasta shapes, over twenty plus.  All the usual ones like tagliatelle, penne, spaghetti and various other styles of short pasta. His freezers were adorned with ravioli, tortellini and lasagna.  When it came to lasagna, Flaminio offered it in 5 sizes.  500gram, 750gram, 1.4kilo, 2.5kilo and even a 3 kilo.  Straight from the freezer into the ovens of many local households who just loved his food.  They sold cannelloni and ravioli made with beef as well as spinach and ricotta.  Beef tortellini and 1/2 baguette size garlic bread were also available.

They sold 500 gram containers of ready made sauces, which combined with their pasta, were popular for those who finished work for the day and wanted a nutritional, tasty and easy meal to prepare, on the go. Napoletana, Boscaiola, Marinara, Bolognese and Four seasons were the varieties in store.  Their dried pasta was available in 500 gram packets and the flavoured pasta was available in packs of 375 grams.  Wollongong had never seen such variety in pasta before.  Pasta Fina also offered cooked lunches for the local workers who requested it, such as lasagna, cannelloni and even minestrone.  The minestrone was also available for sale  in 1kg takeaway containers.

In 1992, Flaminio moved to a bigger premises, almost double the size of his previous store.  He was still on the same side of the street, just a few doors down.  The original shop was in need of major repair work on the roof, so they moved Pasta Fina to a better location, and purchased more equipment. The new equipment enable them to produce a much larger volume of pasta.  Flaminio would often cook 350 kilos of bolognese sauce for the lasagna at one time, to stock the shop and the ravioli and tortellini would be made in batches of 100`s of kilos on the day, when needed.  Beef lasagna was one of the biggest sellers in the shop.

Pasta Fina continued to excel.  They began to expand their range and created flavoured pasta such as saffron, chilli, spinach, celery and even squid ink.  Their flavoured pasta was well received.  Pasta Fina sold their flavoured pasta to David Jones, Sydney, as part of their gourmet grocery lines.   They also sold their lasagna to David Jones in Wollongong, to sell for their lunches.  They also made a koala shape pasta noodle in three colours and exported these tri coloured koala pasta shapes to Japan.  You could pick them up at the airport.

Pasta Fina also supplied local restaurants and cafes.  You could  purchase Pasta Fina products at local retail shops.  They had a large store room to hold their dry goods.  Flaminio went through 1 x ton of flour each fortnight.  He purchased the flour from Sydney and it was an Australian durham wheat semolina. 

Pasta Fina would also make ravioli and tortellini for Nestle to sell through Findus Frozen Foods.  Findus also approached Pasta Fina to make some tiramisu, for a three day promotion that was being held.  They needed a lot of tiramisu, a whole pallet full!  Not fazed, Flaminio and team went to work and made 1000 x six serve containers of tiramisu and they did it all in one night!

In the year 2000, Past Fina was invited to enter their pasta products at The Royal Easter Show, in Sydney.  Flaminio sent in 9 products to be judged.  Needless to say he won first prize and was presented with a plaque, certificate and a ribbon.  It was judged on the quality of his products. He entered for a number of years and won many gold, silver and bronze medals.

In 2005, Flaminio was inducted into `the Sydney magazine` Food Hall Of Fame.   It was such an honour for him to be included.  The criteria was based on excellence in food, that excluded chefs and restauranteurs.  He was the only pasta maker in the group and the only one from Wollongong.  All the others inductees were Sydney based.

On a well known Australian morning television show Flaminio was asked if he would be interested in a competition that they were going run.  Australia versus Italy, who makes the best pasta?  There would be two Australian pasta makers, Flamino being one of them, and two Italian pasta makers.   There were three judges, and Flaminio was expecting the Italian pasta products to win, but was so happy when his pasta was awarded the best out of the four.  The judges all agreed on how good his pasta was.

Flaminio said that Australian`s were his best customers.  Many families purchased his pasta, ready made sauces and meals.  Customers would tell him that even their children knew the difference between his pasta and that from the supermarkets.

 

When Flaminio began his Pasta business, Wollongong’s Crown Street, was incredibly busy.  Then, in the same year, the Mall was constructed and half the main street was closed to traffic.   With the half of Crown Street closed off, Flaminio relied on the passing trade downtown in Wollongong.  Though once parking meters were introduced around 2010, Flaminio saw a rapid decline in the business. The parking meters only allowed 15 minutes parking.  If anyone went over the time limit, it was a $70 fine.  With no extra parking allocated for customers, trade dwindled quickly.  In 2013 Flaminio sold the business and Pasta Fina closed its doors for the last time.

Pasta Fina produced award winning pasta that was internationally recognised.  A local manufacturer that exported their products, created a gourmet range and supplied the local consumer all from the shop in Crown Street.  Flaminio Fina, along with his family, had worked for over 50 years in the retail industry, bringing fresh food to the people of Wollongong and surrounds.  What a wonderful contribution.  Australians has been blessed with the introduction of Italian cuisine that now graces so many of their family table gatherings and pasta appeals to nearly all of them!

Flaminio drying the pasta.

An old shop sign

All images from the collection belonging to Flaminio Fina

EBE FORMIGONI - E.GUIDO & CO DELICATESSAN

One Saturday night in 1955, Ebe Formigoni met his future wife Margaret Morris, at the Trocadero, in Sydney.  The Trocadero was Sydney’s most glamorous ballroom at the time.  Holding many Saturday night dances, with the Trocadero band, it was frequented by many young men and women looking for a great night out and ready to dance the night away.

Ebe had already been in Australia for 5 years, arriving in December 1950 aboard the ship Toscana.  Ebe`s first job was at Bunerong Power Station at Matraville, Sydney, NSW.  It was the largest power station in the Southern Hemisphere.

Around 1956, Ebe worked for a short time at Testoni Australian Wines,  situated in the city, Haymarket, Sydney.  In 1957 he began to work for E.Guido & Co in Ultimo, Sydney.  The store in Ultimo, was a delicatessen/Italian groceries and wine shop.

In 1958 Ebe Formigoni married Margaret and they were living in Croydon.  E. Guido & Co also had a second shop in Wollongong in the Fazzolare building, Crown Street, Wollongong.  The Wollongong store was on the street level of the building and occupied two shop fronts.  They asked Ebe to work in the Wollongong store, as they wanted someone to help manage the shop, as they were not happy with it’s progress.  Ebe accepted and traveled daily, from Sydney to Wollongong, to work at the shop.

Soon, Ebe and Margaret moved down to Wollongong to live.  They lived at Corrimal for approximately three months, before finding a flat in Wollongong closer to the shop, where they lived for 2 years.

When Ebe came down to Wollongong to live and manage the shop, all the staff were let go except him, and Ebe had to find new staff to help him run     it.  There was an office clerk and 3 girls who worked on the floor with Ebe.  The shop had all things Italian and more.  Wines of course, small goods, pasta, olive oil, Italian canned and dried goods, as well as other grocery lines.  They made Italian style sandwiches from their deli too.  They also sold Bomboniere (party favours) after all, one never left an Italian wedding without one and E. Guido & Co had quite an array.

There was a delivery driver who worked at the shop as well.  Home deliveries were done daily with runs being local and going all the way down to Ulladulla.  The wines were delivered already bottled from Sydney.  They had a large store room at the back. E. Guido & Co. bottled their own wines under the label, Moro.   You would find a variety of dried pasta, Nanda of course, in the draws under the front counter.  Pasta in packets did not exist at the time.  Nanda pasta had their factory in Queensland, operated by the De Pasquale family.  Etna Olive Oil, Buton Liqueurs and Moro Wines were just some of the quality items that they sold.

In 1959 Margaret began working at Lavis Electrical on the switchboard.  Later, she began working as a Stenographer for Lysaughts, at Port Kembla and finished in 1966 with the birth of her first child, David.  Two years later daughter Jilda was born.  Once the children went to school, Margaret would help out in the shop.  By this time they were living in their own home at Figtree, that they had purchased some years before. 

Ebe was well liked and well known in the community.  They were very generous and were always donating prizes for fund raising and community projects.   The Miss Guido pageant was an annual event that was usually held at The Italian Centre, Stewart Street, Wollongong.  Ebe was often invited to wedding receptions and other functions.  Many times he would also Emcee to many an Italian wedding reception at Luccarda`s, in Tarrawanna.   Ebe was also Emcee for the EPT balls that were also held annually.  Years later, he would join the Ferrari Club of Wollongong, where they also were involved with community events and fundraising.

In 1972, Ebe purchased the business from E. Guido & Co and went into partnership with his brother Bruno,  They began bottling wine on site, but eventually they purchased a house in Auburn street, Wollongong, to house the kegs and bottle the wine there, before bringing it back into the shop to sell. This made it so much more convenient, and freed up space at the back of the shop.  E.Guido and Co deli was a bustling place, not only for shopping, but to gather and catch up with friends. Many social gatherings were had with the staff as appreciation for the work they did.  Ebe ad Margaret served many customers and many would become friends as well.  People soon identified the deli as Formigioni`s, even though the name E. Guido and Co was always the name above the door.

After 12 months, he finished his partnership with brother Bruno.  Around 1980, and after another two partners, Ebe and wife Margaret were now sole owners, running the deli, with the last business partner taking the Liquor licence with him.  This changed the business entirely.  At first they scaled down, and operated out of the one shop, with a few casual staff and under a different landlord as well.  They operated the deli out of the one the shop for a while until they got their bearings and then went back into the second shop and expanded their products.  They began selling LaGostina, quality Italian stainless steel cookware, cooking utensils and more espresso coffee pots, lots of them! Coffee pots of all sizes and I can remember as a young girl walking past the shop and seeing the display in their window.  They also began to sell small domestic, electric coffee machines.  Margaret said that they were one of the first businesses to sell them in the Wollongong area.  They were unavailable in other stores at the time.  They also created a large sandwich bar and this saw many local workers coming into the shop for their daily lunches.

In 1982 there was a major downturn in the Steel industry and this had a huge impact on Wollongong.  The Port Kembla Steelworks provided jobs for so many immigrants, and they began laying off hundreds and hundreds of  employees.  It also affected Ebe`s business greatly.  The Port Kembla Steel Works employed thousands of men and women from the Illawarra area.

They scaled down their shop again and operated out of one shop.  The second shop was now partitioned off from the first shop and it had a new tenant.  Ebe and Margaret and another staff member, were running the shop.

They would open Monday to Friday plus half a day Saturday.  Sunday, the shop was closed, but Ebe would go in and clean the shop front and do other duties, and it happened by chance that he would end up trading on a Sunday too! People saw him working there and wanted to come into the shop, buy some lunch or just to purchase some items.  So Ebe gave in and opened on a Sunday.  It turned out to be a good decision, as the deli was only a short walk to the Wollongong show ground and many people would frequent the shop on their way home after the sports events on the weekend.  The lunch trade was seven days per week.

By this stage, they no longer did home delivery and retail shopping was changing rapidly.  Many items were now available at major supermarkets, and many people shopped for convenience.  The once bustling trade to purchase specialised Italian and Continental groceries was just not the same.  It really relied upon locals for the lunch trade and those who lived in Wollongong city itself, although they still had their loyal customers who purchase all their deli items from Ebe and Margaret. 

As time went on, Ebe`s health was not the best.  He was suffering from Emphysema and his eye sight was deteriorating. He fought to keep his beloved deli going, but he didn’t have the strength to do it.  They had a final closing down sale with items 30 - 50 % off.  After 45 years, in 2003, Ebe and Margaret closed the doors of their deli.  E Guido and Co was Wollongong’s premier Italian delicatessen.  A fond memory for so many in the Italian community. Ebe Formigioni passed away June 17, 2013, he was 82 years old.  Margaret still lives in Figtree and enjoys spending time with her friends and family.  

Ebe Formigoni behind the counter.  

Notice the pasta in his hand.  It would be weighed then wrapped in paper.

 E. Guido &  Co Delicatessan

Pasta and other dried goods stored in see through drawers

 

 under the front counter.  Pasta in many shapes and sizes.

A young Margaret Formigoni at work in the deli.

Ebe and Margaret closed their deli after 45 years of service, thanking all their customers.

All images from the collection belonging to Margaret Formigoni

ALCIDE GIULIANI - PIZZAIOLO

Alcide Giuliani arrived in Australia, December 1st, 1969 and he was 26 years old.  Alcide was a fitter and turner by trade.  He headed straight to Stanmore, Sydney, NSW, where he got a  job for three months.  He initially stayed with an Italian family as he didn`t speak any English, but that only last two weeks.  He then moved and boarded with a friend above the Tre Venezie restaurant.

After he finished with his job in Stanmore, he headed to Wollongong.  Alcide, had never even heard of Wollongong but took a chance to move forward and try something new.  He managed to get a job as a labourer with Transfield, who were an Italian construction company. 

After about two months, one of his work colleagues taught Alcide how to weld.  They would do this during his lunch break, using scrap pieces of metal.  Alcide would eat his lunch as quick so he could to practice welding.  After several months he became quite adept, and his employment role changed from labourer to welder.

He worked for Transfield for approximately two years.  He lived on site in their camp where the employees were housed and fed.  After two years he got another job as a welder with EPT, who were also an Italian construction company.

In 1972 he met Diana Bresolin.  Soon they married and moved in together with Diana`s parents, Candida and Giovanni.  After the birth of their first child David, and whilst working with EPT, he went to Georgetown, Tasmania for a 3 month work contract.  One night he went out looking for something to eat.   He found a small pizzeria called Roma Pizza Bar, run by Italian man Vic Ventura.  Roma Pizza Bar was a small pizza restaurant in Georgetown that sold pizza in 3 different sizes as well as chicken and roasted potatoes.  Serving both in the restaurant and takeaway.

Alcide became friendly with Vic who was in desperate need of help.   Back when Alcide was a young boy growing up in Rome, his family lived across the road from a small restaurant.  Alcide would often help out in the restaurant doing all sorts of jobs such as cleaning, tidying and making pizza bases on a small scale.  Alcide decided to help Vic at his pizzeria, but this was a lot different to what he had done as a young boy.  This was working with large volumes of flour and with a large mixer.  Alcide adapted quickly and worked at the pizzeria at night whilst doing his contracted work with EPT during the day.  At the end of the three months, Vic offered Alcide the option of buying the business and he could live upstairs with his family.  He discussed it with Diana, but she declined as all her family were in Wollongong and she didn’t want to leave them.

When Alcide came back to Wollongong he got a part time job at night for Primo Gaggero, who owned a pizzeria in downtown Wollongong (ironically called Pizza Roma), opposite the Oxford Hotel.  Alcide worked part time at Pizza Roma for approximately 12 months and decided to finish up with EPT and went full time as a Pizza Chef. 

Primo Gaggero purchased a mixed business/takeaway shop in Dapto in 1976 and Alcide ran the business.  Diana was helping out in the kitchen and the whole family were living in the house at the back.  Due to not having the correct regulatory licence/permit, after 7 months the shop was closed down.  Alcide went back to Pizza Roma in Wollongong for about 2 - 3 months. During their time at the Dapto store, Alcide and Diana purchased their first home in Kanahooka and the family moved in.

Primo then found an empty shop in Dapto.  He opened the shop as Pizza Roma and once again Alcide was running the restaurant.  Diana was still helping, even though she now had two children.  After 12 months Primo Gaggero sold it.

Pizza Roma then opened a shop in Warilla.  It was a family restaurant, and it was a good business that was running well.  Diana again would help working along side Alcide running the pizzeria.  They served trattoria style meals such as pasta, schnitzel, simple homestyle foods, desserts and cappuccino.  After 12 months Alcide and Diana decide to move on.

In 1978, Alcide and his brother in-law opened a new pizza restaurant called Giulio.  Again in Dapto, this time across the road from the Dapto Showground, on the Princes Highway.  Diana, Candida ( Diana’s mother) who was a great cook, worked along side Alcide and his brother in-law and Giulio Pizzeria was a great success. They not only provided pizza but the menu consisted of homestyle trattoria meals.  Eat in and takeaway.  After approximately 5 years Giulio was sold.  Alcide never took the name with him.

After a few months break, he approached a friend who used to work with him at Pizza Roma in Wollongong and suggested that they go into partnership together.  They found a shop in Windang, on the Princes Highway, and called it Pinocchio.  Everything was ready and they were still waiting for the restaurant furniture to arrive.  Scheduled to open around Easter, 1983, the suppliers for the furniture were on their Easter break, unbeknown to Alcide.  Even thought the furniture was ordered before the break, it wasn’t going to be delivered till after.

With no restaurant furniture, they decided to open anyway, hoping that the takeaway would get them through.  People came into Pinocchio ready to dine but with nowhere to sit.  Alcide apologised for the inconvenience, but suggested that they could sit on the floor.  With the jukebox on, people sat on the floor with their backs to the wall, and had a great time eating pizza and listening to the music.  The furniture arrived a short time later.

After two years, Alcide`s partner left and one year later, Alcide sold Pinocchio and moved on and after a short break he was ready to go again. Alcide and Diana now had three children.

In 1987, Alcide`s friend, Italo Corredatti, who used to work at the Capri Restaurant in Port Kembla, wanted to open his own restaurant and began preparations for a fit out, in an empty shop in Cowper Street, Warrawong.  As time went by nothing much happened.  Italo was struggling with his health and could no longer work.  Alcide and Diana discussed it with Italo to take over the lease of the shop.  Plans were put into council and Giuliani`s pizzeria/trattoria was born.  Alcide and Diana`s first pizzeria/restaurant on their own.

Again, Diana was working alongside Alcide, as well as both her parents Candida and Giovanni, Giuliani`s was a great success.  The children would often help out at the restaurant as they got older, and were keen to learn from the outset.   Both Adriano and David would eventually run their own pizza restaurants.  Giuliani`s ran for six years.  It was a highly frequented pizzeria/restaurant.  You would usually find the walls adorned with both restaurant and family photos, from current to years gone by, of all their restaurants over time.

In 1993 Giuliani was sold, and after a few months break, they started again.  Alcide and his wife Diana had a knack of opening an establishment on the `quick`.  They were not fazed at all and with their experience gained over time, they just got better at it.

This time they opened a pizzeria/restaurant in a pre-existing bistro at a Hotel/Pub in Bowral.  The Hotel had suffered a loss of clientele over time, and it’s reputation had been tarnished.  The new owner/licensee set out to rebrand, revamp and re-energize the hotel.  Alcide went into partnership with a previous co-worker to open their pizzeria called Chianti.  The hotel itself had a new lounge and piano bar.

On opening night of Chianti they invited many locals.  The Mayor of Bowral attended along with other well known identities from the area.  They served free pizza and drinks for the next three hours, and it was a huge hit.  So many people attended and they loved the food.  Alcide claims that Chianti, was the first restaurant to serve pizza in an Australian pub in NSW.   Chianti was open for lunch and dinner but with the drive up to Bowral everyday, it became difficult at times, especially with a family.  After being open for just over 12 months, Chianti was sold and Alcide moved on.

Alcide then saw a site at Fairy Meadow on the Princes Highway.  It was an old service station that had been transformed into a takeaway/diner, selling fast food chicken menu meals.   Alcide, along with a friend, purchased the business and the property.  Together they opened a new pizzeria/trattoria called Costa Azzurra.  The pizzeria could seat 60 people.  They had outdoor seating, but with no cover.  After a short time, they built a covered verandah for their outdoor diners.  Costa Azzurra offered pizza and trattoria style meals with B.Y.O.  After 4 years Alcide ended his partnership at Costa Azzurra.  Candida was full time at Costa Azzura and after the sale of the restaurant, finally retired.

Alcide and Diana had a well earned break and after doing a stint at the Balgownie Hotel bistro, they contemplated opening again and saw a small shop for sale/lease in Balgownie Road.  It was in a row of three and had previously been a restaurant/takeway shop with about 5 dining tables.  It really was tiny.

A bit reluctant at first, but the bug bit and they decided to go again.  It was now 1999 and IL NIDO was born. By this time, son Adrian was also working part time with Alcide.   With the amount of customers that were coming to IL NIDO, the restaurant was not able to accommodate.  They ended up purchasing the shop next door to extend the space.  Within two years they purchased the third shop and son Adrian became a partner and IL NIDO was fully licensed.  Daughter Romina also had a role at IL NIDO.  Romina was working full time, but always worked her schedule to be able to help out at the pizzeria.   Having gained much knowledge over time, Romina would work both in the kitchen and on the floor. 

Their first born son David had left NSW by this time and had been living in Townsville, Queensland, for a number of years.  In 2010 David opened his own pizzeria/trattoria and ran it for two years.

In 2017 Adrian took over the running of IL NIDO.  IL NIDO was doing well. They would soon open a new establishment at Thirroul called CIN CIN.  In 2017 Alcide and Diana were the dynamic duo running the Thirroul pizzeria.  With both establishments doing well, they were all incredibly busy.  

The year 2020 saw the beginning of the Covid pandemic, and through it all both establishments still managed.  Romina and both of her children, son Zander and daughter Danai, were helping out in the pizza restaurants.  It was also the year that Adrian purchased a pizza truck. Due to Covid restrictions he was able to take the truck out on the road and deliver straight to customers.  Purchasing the truck turned out to be a good decision, especially once restrictions were eased.  They were able to do weddings, parties and other events.  The pizza truck with it’s wood fired oven could cook a pizza in 3 minutes.  Depending on the size of the event, usually two people ran the pizza truck.  Larger events may have required a third person.  Romina and Zander help out at the events with the pizza truck.  They assist with the catering and preparation.  Danai works at IL NIDO two to three nights per week, whilst still attending school.

In 2022, after 5 years, Cin Cin, was sold.  The also took the name with them.  No sooner had the pizzeria sold,  that they found a new establishment within a week!  It was another pre existing eatery, with a recently refurbished (but small) kitchen.  Alcide put in a new pizza oven and soon Cin Cin at Gwynneville, would be up and running.  Since opening IL NIDO, Alcide began using Moretti electric pizza ovens.  They are double decker and can cook 18 pizza`s at once.

Cin Cin is a licensed pizzeria/trattoria that serves pizza, pasta, risotto, trattoria style main meals, antipasti, side dishes and desserts.  Cin Cin also offers takeaway meals including family meal deals.  It is a charming and cozy eatery.  The food is fresh, the establishment inviting, all in a family friendly atmosphere.  Daughter Romina, is back on deck as an all rounder, working the floor, helping out in the kitchen, customer service with pizza making becoming more of her role.  I met Romina`s son Zander, who was helping Nonno Alcide make the pizza bases ready for the night`s service.  A delightful young boy who is in his first year at high school and who is mature with a lovely nature.  He told me he likes making pizza and working along side his Nonno.  

So now they have the possibility of a third generation pizza chef in the family.  It is truly wonderful to see that children still find the joy in learning off their elders.  By the way, Zander, when I asked him if he wanted to be a pizza chef, said that one day he really wants to drive a truck, just like his dad!

Alcide and Diana said that they really wanted to thank all their lovely customers from over the years.  They have met so many people and made many friends.  Alcide also mentions that he has customers who have stayed with him for a long time, with one couple, from Kiama, following for 40 years!

Alcide Giuliani has been a pizzaiolo for 47 years and counting.  Diana has been working along side him for much of that time, with her mother Candida also having an important role and the whole family working in their restaurants along the way.   Wollongong now has quite a wonderful selection of Italian pizzeria restaurants.  I think it’s fair to say that most of the local people are glad that they are here!

IL NIDO`S Pizza Truck

Zander making Pizza with his Nonno Alcide

All images from the collection belonging to Alcide Giuliani

VINCE CAPPETTA - BRUNO`S TARRAWANNA

Vince Cappetta was born in 1953 and is one of two children born to Michele and Raffelina Cappetta.  By the time the family came to settle down in Australia for the third time in 1965, Vince was 12 years old.  HIs brother Andrew was 5.

Michele got a job at the Port Kembla Hospital in the kitchen and on the weekends he worked at Luccarda`s reception centre as a waiter.  Having been in the hospitality industry back in Naples, Michelle understood the ins and outs of running a restaurant and hotel.

In 1969 Michele and his wife purchased a Delicatessen in Crown Street, Wollongong.  They ran the Wollongong Deli for approximately 2 years and in 1970 they purchased an existing Continental Delicatessen in Cowper Street, Warrawong.  They then on-sold the Warrawong Delicatessen to family members and in 1975 they purchased Bruno`s Restaurant Reception Centre and boarding house at Tarrawanna.

Vince had finished his apprenticeship and married Maria Braccia.  Maria, Michele and Raffelina, worked in the kitchen along with other staff.  Bernard, the French Chef that Bruno originally employed, would continue working there and Vince would be front of house. Brother Andrew was still at school but would help out on the floor.  Together they were the new team running the function centre.  Michele, Raffelina and Andrew moved out of the family home and were now living on site.  Vince and Maria lived in Warrawong.

The original brick ovens that Luigi Luccarda put in were still there when the Cappetta family took over.  When I spoke with Vince he commented on how well these old ovens worked.  They were solid, bricked in ovens and would cook 10`s of chickens at once, cooking them beautifully.  He also said Chicken, at the time, was like Lobster, a rare treat.  It was only later, when they renovated the kitchen, and the ovens stopped working, that they had them removed, breaking down the walls to do so.

They continued with the Saturday weddings, the occasional Sunday wedding, as well as the Friday night dinner dance, as Bruno did.  Sunday’s was also popular for Christenings and Confirmations.  Monday was usually rest day.  The wedding receptions were going well with bookings in advance up to 1 year.

After a couple of years things started to change and there was a noticeable difference in the patronage for the dinner dances.  Also, with other restaurants opening up in the area, they made the decision to scrap the dinner dances all together.  This was also the perfect time to refurbished and extended the premises.  The original restaurant sat 60 people and the back function room could hold up to 300 people.  Once the renovations were finished they could hold a wedding of up to 600 people with the two centre walls opened up.  They were able to achieve this by building one big room on the front of the building by converting the existing bedrooms of the original house, that Michele and Raffelina were living in at the time.  The newly renovated front room could now hold 200 people.  They could hold one large function or two smaller ones at the same time.   

It was now 1980.  They built two houses next to the function centre that sat on a separate tittle.  Vince and Maria lived in one and Andrew and his wife Nina lived in the other. Michele and Raffelina now moved back to family home at Warrawong.  Andrew, who was now a qualified chef, was working in the kitchen. 

The weddings were becoming increasing popular and Vince and Maria were finding themselves becoming more and more involved with the `extras` that  a wedding reception required.  So they added a small office and offered a complete package.  Bomboniere, Wedding Stationary, Flowers, and other services, if needed.  The acquired all their bomboniere from La Bomboniera in Leichhardt, Sydney, NSW.

All the while the boarding house was still functioning, housing up to 10 men at a time.  They would be given coffee and other items for breakfast, panini for lunches and a cooked dinner at night.  Monday was housekeeping day along with washing and the ironing of clothes.

By the mid eighties the restaurant patronage was getting low, yet the restaurant would remain open and trade during the week. The focus really was the functions.  Saturday and Sunday were the popular day for the wedding receptions, Christenings and Confirmations, with Friday’s having the occasional wedding too.  Other types of functions were run on a regular basis.  Many service organisations would have gatherings there as well.  The Lions club would have their fortnightly dinner meetings of up to 30 people.  The would also have end of year Christmas party.

Conferences and corporate events were becoming increasingly popular as the seating capacity was the draw card as well as the parking availability.  What the Cappetta family noticed was that with the success of the Conferences, attendees were looking for accomodation as well.  Vince would refer the attendees to Motels around the local area.  Seeing the need for accomodation, the Cappetta family considered building a small motel on site.  The boarding house was becoming quieter, but because it was it’s own entity, plans were put into council to knock down the old boarding house and build a Motel with 16 rooms.  The motel would create accommodation for those who needed to stay after the conferences or even after a wedding function,.  They also had a honeymoon suite.  This was approved in 1987. The remaining boarders eventually moved on.

In 1988, Tourism Wollongong approached Vince to run a function celebrating the Bicentennial of Australia.  To do so, Vince would have to add a disabled bathroom on the premises.  He had the space to do this internally, as the bathrooms were already large and by cutting into a portion of the ladies bathroom ( the sitting area) he was able to build it.  He also added a new and very wide external doorway for access.  Not only was the doorway used for disabled access, it was large enough that a car could be driven through, and because of this they even had car shows at the function centre.

The conferences were doing well, and even though they now had the Motel, it still wasn’t enough to provide the necessary accommodation for the amount of people seeking somewhere to stay afterwards.  In 1989 the family purchased the Leisure Coast Motel in Towradgi.  The motel had 40 rooms plus a restaurant.  Andrew and his wife Nina would now run the Restaurant and Motel leaving Vince and Maria, along with Michele and Raffelina, running the function centre.  

The new addition seemed to fix the problem with the accommodation for the conferences.  Both Vince and Andrew had their own growing families and found the demand of running both businesses too much.  Looking for a way to wind down somewhat, in 1991 the Cappetta family sold Bruno`s Restaurant and Reception centre to the IRT (Illawarra Retirement Trust) with 57 weddings still on the books.

Vince and Maria, along with their children moved into the Leisure Coast Motel alongside Andrew, Nina and their family.  Together they ran the Motel and Restaurant for the next 10 years, Occasionally, Michele and Raffelina would help out, but for the most part they were now retirees. The three acre property was sold in 2002.

After a short break, Vince and Maria opened a new coffee shop in the Piccadilly centre, Crown Street, Wollongong.   Starting off with just coffee, the menu slowly changed and breakfast items were added. They soon began offering lunches and takeaway hot food.  They operated the coffee shop six and a half days per week. 6 am - 5pm Mon - Fri and half a day Saturday.  The plan was to only work there for 2 -3 years, but they found themselves working in the shop for the next ten years.  They finally sold the business in 2013.

After officially retiring, Vince began helping his son three days per week at his Sydney venue.  His son Michael, who runs an award winning function centre, called Ottimo House at Denham Court Estate, is a third generation Cappetta working in the industry.  The Cappetta family were the longest serving family to run the wedding reception centre at Tarrawanna, with over 16 years at the helm.  Andrew and Nina stayed at the Motel, working for the new owners for approximately 2 years, and they also ran, and still run a coffee shop.  Vince and Maria in total have worked 38 years from the reception centre to the motel and their coffee shop.  Quite the contribution indeed.  Along with helping out their son at his function centre, I think they will be giving us quite a few more years of Cappetta hospitality.

 

The evolution in style of the wedding reception decor.

 

 

Vince and the crew ready for the last function ever at Bruno`s Reception Centre

Bruno`s Reception Centre, through the years,

changes and after renovations.

All images from the collection belonging to Vince Cappetta