42 min
#224 Tommaso Bartoli | Park Street Pasta & Wine Conversation with a chef
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- Society & Culture
Tommaso Bartoli is a passionate chef who learned to cook in Florence but felt a love for food and cooking much earlier on when he watched his mother and other family members cook. He talked about coming in from soccer training, smelling his mother’s cooking and running up the stairs. After working for a few years in restaurants in Florence, Tommaso was ready to try something else and 12 years ago came to Australia. He worked for nine and a half years at DOC and now is co-owner and chef at Park Street Pasta & Wine. I was really looking forward to going to Park Street because it felt as though every time I opened Instagram, I was seeing another post about how great it is there. It’s really great. After chatting to Tommaso, I was invited for dinner and I loved it. The dining room is cosy and intimate, the service is lovely and the food is next level. Tommaso told me about how much he loves making pasta and the two pastas I tried were incredible. The ravioli filled with smoked ricotta in a semi-dried roasted tomato sauce was delicious, but I am already think about when I can go back for the bucatini which was twirled in the plate in a saffron and lemon cream and dotted with crispy, salty pancetta. Heaven.
Tommaso Bartoli is a passionate chef who learned to cook in Florence but felt a love for food and cooking much earlier on when he watched his mother and other family members cook. He talked about coming in from soccer training, smelling his mother’s cooking and running up the stairs. After working for a few years in restaurants in Florence, Tommaso was ready to try something else and 12 years ago came to Australia. He worked for nine and a half years at DOC and now is co-owner and chef at Park Street Pasta & Wine. I was really looking forward to going to Park Street because it felt as though every time I opened Instagram, I was seeing another post about how great it is there. It’s really great. After chatting to Tommaso, I was invited for dinner and I loved it. The dining room is cosy and intimate, the service is lovely and the food is next level. Tommaso told me about how much he loves making pasta and the two pastas I tried were incredible. The ravioli filled with smoked ricotta in a semi-dried roasted tomato sauce was delicious, but I am already think about when I can go back for the bucatini which was twirled in the plate in a saffron and lemon cream and dotted with crispy, salty pancetta. Heaven.
42 min