Love dough first, money will come

Western Suburbs Weekly - - Food - with Belinda Cipri­ano

AU­THEN­TIC Ital­ian piz­zas are what you will find when din­ing at Pap­pa­gallo Cafe and Pizze­ria, ac­cord­ing to own­ers Nino La Verghetta and Michael Tri­coli.

The dy­namic duo started their cafe last month and busi­ness is boom­ing, with lo­cals lin­ing up to get a taste of their Ital­ian fare.

La Verghetta, who grew up in Italy, said it was a dream to open up a tra­di­tional Ital­ian pizze­ria.

“I grew up in the su­per­mar­ket in­dus­try in Italy with my par­ents’ busi­ness,” La Verghetta said.

“When I came to Aus­tralia I opened up Dolce e Salato in part­ner­ship with a few friends and af­ter five years I de­cided to open up by my­self Jug­gler Cafe in Leed­erville, and now this.”

Prid­ing them­selves on tra­di­tion and au­then­tic­ity, food is made with love and most items are im­ported from Italy.

“Our pizza dough is left to rise for 72 hours so it is light and crunchy,” he said. “All the prod­ucts that we use, in­clud­ing our flour, tomato, cof­fee and wa­ter, are im­ported from Italy.

““This is our pas­sion; we don’t work for money, we work for love.”

Pic­ture: An­drew Ritchie www.com­mu­ni­typix.com.au d443510

Pap­pa­gallo own­ers Nino La Verghetta and Michael Tri­coli: “It’s ca­sual and has a very Euro­pean at­mos­phere,” says La Verghetta.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.