Ben Di Rosa is well known in Griffith for producing authentic Italian cuisine made from fresh produce. Photo: Oliver Jacques.
Who is Ben Di Rosa?
Ben Di Rosa, owner and chef of Zecca Handmade Italian. We showcase the artisanal traditions of handmade pasta, salumi, gelati, regional Italian street food and much more using seasonal ingredients from our kitchen garden, as well as local farmers/producers.
Best recent dining experience:
Something very simple. A prosciutto piadina from Dalla Lella in Rimini, Italy. The best! Also, pani puri [a South Indian snack] from Shiva’s Food Court in Griffith.
Pani Puri is a South Indian delicacy now served in Griffith. Photo: Wikimedia commons.
Favourite cuisine:
Italian. However I enjoy traditional food from all cuisines.
Most embarrassing pantry item:
I’m not embarrassed to say I’m a big fan of Vegemite.
What ingredient can you not live without:
High quality extra virgin olive oil. I use it everywhere. We have lots of fantastic olive oil producers in the Riverina. It’s also one of the healthiest fats known to man and full of antioxidants.
Best coffee spot in the Riverina:
We have recently changed our coffee beans to a local roaster, Matt Hilton. Everyone loves it and comments that it reminds them of coffee they had in Italy. I would agree. I enjoy stopping in at Matt’s roasting facility to sample his latest roasts and blends. La Piccola Grosseria do a great espresso.
Daniel D’Aquino and Mel Collier at Zeccas. Photo: Oliver Jacques.
Next big thing in the Riverina food scene:
Hopefully national acknowledgment of the quality of food, beverages and produce in our region. Not only would this increase tourism but it should also entice experienced hospitality professionals to the area and strengthen the workforce so we can maintain the high standards we have all worked so hard to achieve.
I’m not one to be interested in trends necessarily, however most of the current culinary trends coincidentally encompass precisely what regional Italian cooking is based on, which is sustainable, seasonal, quality, local produce that is treated respectfully and simply prepared and presented.
A must-try on our menu:
I change our menu every week, sometimes every day depending on what fresh local produce is available.
My biggest culinary influence:
Obviously family especially from my grandparents (nonni) is where it all started as they introduced me to food, cooking and vegetable gardening. I’ve also worked with some fantastic chefs/restaurateurs along the way, such as Glenn Laurie (Little Black Pig and Sons/La Cantina); Leo Gelsomino (Lello Pasta Bar) and George Calombaris (The Press Club) to name just a few.
However, despite all the great learnings I’ve taken from these people, I strongly believe it’s a case of where rather than who, or places rather than individuals that have had the most profound influence on my career. My travels and work throughout Italy – the microclimates of each Italian region makes them all culinarily diverse and unique, and each is easily identified by its cuisine. This has occurred organically over centuries. I have no doubt that this idea could eventually happen in our region.
Three courses at Zeccas. Photo: Supplied.
Favourite cookbook:
Food & Cooking by Harold McGee. Not only a cookbook but a bible of in-depth explanation of history, culture and the science of food.
Who I admire in the Riverina food and wine scene:
I admire the growers and producers, past and present. They set the foundations for what could be possible. An important part of our history.
Death row meal:
That’s a difficult decision. Definitely a plate of handmade tagliatelle with heaps of white truffles, butter and parmigiano.
My least favourite food:
I don’t really like cream.
My COVID-19 response:
We were able to put time into the expansion of our artisan dried pasta production range ahead of schedule. We also focused on takeaway and premade meals.
My top three cooking tips:
1. Use seasonal produce.
2. Be sure to check seasoning throughout the cooking process.
3. Stick to simple recipes.
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