Two-hatted chef Giovanni Pilu, from Pilu Freshwater, will be sharing his story and amazing food, and sharing the stories behind his book - A Sardinian Cookbook.
Here's a bit of a taste: "Giovanni…
Two-hatted chef Giovanni Pilu, from Pilu Freshwater, will be sharing his story and amazing food, and sharing the stories behind his book - A Sardinian Cookbook.
Here's a bit of a taste: "Giovanni Pilu grew up on the rugged untamed island of Sardinia, which has long been a place apart from mainland Italy, separated by language, culture and history as well as geography, where the rhythm of life is still largely determined by the seasons."
Giovanni began his hospitality career in his uncle’s bar in Olbia, then gained experience in the kitchens of various coastal resort hotels. There he met Marilyn Annecchini, an Australian of Italian descent on a working holiday in Sardinia. When she headed back to Australia, Giovanni followed, arriving in Sydney in 1992.
In 1997, he opened Cala Luna at The Spit where he introduced Sydneysiders to a few Sardinian specialities. Then, in 2004, he and Marilyn opened Pilu at Freshwater where they’ve crafted a total dining experience around authentic Sardinian food, wine and hospitality. The restaurant celebrated its 20th anniversary on 1 August 2024. Source: Be Inspired - Food, Wine, Travel
This event is proudly supported by the Shoalhaven Food Network.
