Home' Snap Shot Magazine : March 2012 Contents 18 | snapshot magazine snapshot.realviewtechnologies.com march 2012
Share a well-kept secret. Rome is closer to the
Southern Highlands than you think.
A short drive from Bowral and you will find yourself
in Bargo where The Local Italian exudes friendly, down-
home family hospitality with food that comes from the
best source in the world - a mother's love.
The family originated from the heart of Italy and
that Roman attention-to-detail and quest to produce
and present only the very best available is evident
across the menu.
"Our food is honest and traditional. Home-made
pastas, wood-fired pizzas and our speciality of baby
goat and rabbit all inspired by watching our mother
cook and our love for real traditional pizza," David said.
David's parents emigrated from Italy to Sydney
where his father owned service stations.
When the opportunity to buy the old Bargo service
station came up, it would become home to one of the
most delightful dining experiences in the region.
"Over the years, Dad rebuilt the service station, put
in a big shop and we attached our restaurant to the
side of this business," he said.
The brothers got
together and decided to
fulfil their long-term passion
of running a restaurant.
"I thought - let's give it a go
and that was five years ago.
Now my Aunty, Mother and our
families are all involved.
Occasionally Dad comes out
and sings opera to add to the
Originally called Wild Fire Pizza
the name changed to The Local
Italian reflecting their origins.
David's love is all-things
pizza. He imports the flour
from Naples to maintain an
authentic style base with no
additions or preservatives. From
these simple ingredients he
crafts pizzas made from the
freshest ingredients and
"We use only the authentic
San Marzano tomatoes that grow in a region rich with
volcanic soil near Mt Vesuvius. Those minerals from the
soil give the tomatoes that delicious sweet flavour."
Known for their high quality San Marzano tomatoes
have been designated as the only tomatoes that can be
used for Vera Pizza Napolitano (True Neapolitan Pizza).
This mark of quality transfers to the food at The
Local Italian where everything is made to exacting
standards that Italian mothers impart into the kitchen.
The Queen Margherita pizza is David's
personal favourite. It's simple mix of red, white
and green reflects the Italian flag in the form of ripe
tomato, buffalo mozzarella and fresh basil and was
Queen Margherita's favourite choice in 1889 when
the delicious flavours of pizza lured her into the
streets of Naples..
The traditional rabbit and baby goat are dishes
made with fresh ingredients, that have customers
driving kilometres to savour.
David said he had grown up on goat and rabbit and
had learnt from his mother how to cook it slowly in
white wine with garlic and rosemary creating a tender,
This fully-licensed restaurant has another well-kept
Made by their mother Franca, the liqueur would be
enjoyed by clients as a gift at the end of their meal.
Two years of applying for a licence to sell spirits, their
Limoncello is now a huge drawcard at The Local Italian.
Brother Domenica thought he would produce a
bottle with their own label as a surprise for his mother -
only to discover their product was so good it won the
award as the Best in the World at the London
International Wine and Spirit Competition in 2010.
This delectable liqueur has been winning awards
since then and is a testament to their mother's love and
passion for food and all things Italian. The range also
includes lime, passionfruit, orange and sambucca.
You don't have to go far to feel the warmth,
passion and unique experience this local Italian offers.
The Local Italian: 116-118 Railside Avenue,
Bargo. Phone: 4684 3939. Open Wednesday -
Sunday from 5.30pm (Sunday Lunch opening
soon). Bookings recommended.
The local Italian
WORDS LINDA LAMBRECHTS
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