I Maccheroni is the first solo venture for chef-owner Marcello Farioli, who’s clocked flying time in some of Sydney’s most lauded Italian kitchens, including 10 William Street, Fratelli Paradiso, Otto and Pendolino in the Strand Arcade. His unassuming, unpretentious neighbourhood eatery draws inspiration from his upbringing in Emilia-Romagna, a region best known for hand-rolled pastas, cured meats and cheeses.
Traditional antipasti and time-honoured family recipes like cappelletti in brodo and spinach tortelli with burnt butter and sage grace the menu, but you can expect some Australian tweaks on Italian classics, too. Farioli turns Tuscany’s famed vegetable stew, ribollita, into a sanga, for instance, and swaps mascarpone for ricotta in his tiramisù, which he finishes with a macadamia crumb. Buono.