Continually influenced by the ever-evolving traditions of Italian regional cuisine in his hometown of Vieste, Italy, Tito Cucciniello and his team are constantly innovating their authentic regionally inspired dishes.
Tito does all of these things, it is part of his enduring success but he also believes change is vital for progress. He explains that Italian food from the coastal region of Southern Italy is always evolving and a recent trip back home has inspired many new dishes on the menu. He is excited to be taking some quite traditional recipes and completely turning them around.
“Our new pizzas are nothing like anything you have ever experienced,” says Tito. And he’s right, the combinations and balance of flavours are subtle and not swamped in yellow, buttery cheeses. “Lots of people believe a pizza should be made just one way but on the southern coast of Italy they are doing pizza a little differently, the basic concept is still there and they still make the traditional ones but they’re also pushing the boundaries and making something new.”
Tito calls them gourmet pizza and they are a little different from the average Kiwi-made pizza. Pane e Vino’s gourmet pizzas take the pizza concept and fuse it with new life and fresh authentic flavours.
The Finocchiona is not only visually impressive, the subtle combinations of ingredients are divine - Tuscan salami, feta cheese, artichokes, truffle oil and rocket.
“Making innovative Italian cuisine has become easier in recent years with more suppliers of traditional Italian cheeses, salamis and other speciality ingredients. New Zealand cheeses are delicious", explains Tito, "but sometimes the flavour just can’t produce the right result.” Tito now has a range of speciality Italian suppliers who ensure that he is able to create and re-create flavours and textures that are true to their regional origins.
Tito quotes Sophia Loren when he says, “It is not a meal without bread and wine.” Every meal at Pane e Vino is served with bread freshly baked each day on the premises. Wine on the menu includes William Murdoch organic wines and a selection of Italian wines including a prosecco, pinot grigio, Chianti and chardonnay from Sicily. In keeping with tradition, diners can still byo their own wine for a small corkage fee. From boutique Italian craft beers to specialty Italian buffalo mozzarella, Pane e Vino offers an authentic Italian dining experience with loads of traditional charm.
Dining alfresco in the upstairs courtyard or at the tables that spill out on to the footpath is a recipe for a great long lunch or a wonderful evening meal.
PANE E VINO, 1 Williamson Avenue, Ponsonby T:09 360 0263, www.paneevino