Food Wine Produce | People and Places
29/04/2021
FORK TALK – A CHAT WITH OUR FOOD, WINE & DINING EXPERTS —- Vincenzo La Gamba and Enrico Miuccio — BackBeach Pizza,
by Mornington Peninsula Magazine

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Your wood-fired Italian-style pizzas look absolutely delicious. What’s your secret?

Thank you. The secret is in the care that we put in during the preparation of the dough, using the family traditions passed down through generations.

The pizzas on offer have very clever, summer-inspired names so they simply ooze that summer feeling. Which is your favourite and why?

Our favourite pizza is the BackBeach because this pizza has only fresh products from the Mornington Peninsula.

What else on the menu would you suggest our readers try?

We would recommend our seafood lasagne and our parmigiana, which reflects our southern Italian tradition.

Could you tell us a little about your industry experience?

Vincenzo: I started working in the industry in Italy at the age of 13, because seeing my father’s passion for cooking, I wanted to follow in his footsteps.

Enrico: In the same way, I chose to follow my father at the age of 16 in Italy. After arriving in Australia, we met in an Italian restaurant and found that we made a good team. We now continue the work together in BackBeach Pizza.

What’s your style in the kitchen and what do you love most about what you do?

Our style is Mediterranean, and we love to cook based on our traditions combining the old techniques with the new ones, like making the dough the traditional way but using new-style equipment like the rotating Marana oven and the Vitella ball maker.

Do you have any advice for aspiring chefs?

Our fundamental advice for new cooks is to get work experience in many restaurants, learning new styles and techniques. Also, if possible, experience authentic international cuisine in its place of origin – when travel is open again – to be able to truly pick up how the flavours and details are meant to be.

KATE SEARS

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