ITALIAN-New Zealander Antonio Cacace was destined to be a chef.
Cacace grew up on the spectacular Amalfi coastline on the southern side of the Sorrentine Peninsula in Italy.
He began helping out at his parent’s Michelin restaurant from the age of four.
“I had to carry the plates on top of my head as I couldn’t reach the tables.”
Over the next 20 years his father taught him about the business side of hospitality. Cacace eventually became a chef at the restaurant, before travelling around Italy.
“I met my wife, who was from Wellington, and we moved here 18 years ago.”
Cacace hasn’t looked back and following his ancestor’s footsteps, he opened La Bella Italia in Petone in 1996.
“My grandfather had spoken of opening an Italian restaurant in Wellington many years ago.”
He feels Italian food is popular throughout the world because Italian chefs recognise the importance of using fresh ingredients, keeping a dish simple and serving a quality meal.
Cacace is one of three chefs who will participate in a cooking demonstration at the 16th Italian Festival. Last year’s festival attracted more than 12,000, and this is the eighth year that he has been involved.
Cacace will also judge a pasta-eating competition, which requires people to roll spaghetti around a fork with one hand and finish it in one bite.
“I will be focusing on the technique. There should be no pasta dangling from the fork. It’s definitely an advantage to be Italian as we eat pasta everyday.”
Italians have a long connection with New Zealand and have been contributing to the country for more than 125 years - many of the first to arrive in the capital were fishermen who headed to the Cook Strait in search of work.
“The festival is a day when we can share our culture with Wellingtonians,” Cacace says. “Italians are recognised for their food, fashion and music and this festival will represent that.”
Italian Festival, Westpac Stadium, September 26, 10am.
Peter Moloney