Eugenio Maiale recipes

Eugenio Maiale, A Tavola

Eugenio Maiale, A Tavola

"It's the bomb, it really is," says Eugenio Maiale. "You just can't get more Italian than that." He's talking about maccheroni alla chittara: hand-cut pasta tossed with a slow-cooked lamb ragù. "Whenever I think of it," he adds, "I think of my relatives sitting along a long table under the vines, my uncle playing the squeezebox, and everyone just hoeing into this pasta." [ED'S NOTE: To get the recipe for maccheroni alla chittara, and watch Eugenio make it from scratch, click here.]

Maiale knows a thing or two about pasta - he makes 80 kilos of it a week himself at A Tavola, in Sydney's Darlinghurst, and the silky, supple qualities of his creations are chief among his restaurant's charms. (He still thinks mum's is better, nonetheless.)

Adelaide-born Maiale has strong ties to his family in Italy. Regular trips to Palmoli, in Abruzzo, provided him with constant inspiration. "I consider myself to be quite Italian," he says. "That's where I've picked up most of my techniques and my love and humility towards Italian food."

After apprenticing with 12 Italian "mamas" at Adelaide's Rigoni's, Maiale opened Auge and Citrus, respected establishments both. He then decided to try his hand in Sydney, working with first Robert Marchetti at Icebergs, then Steve Manfredi at Manta, all the while keeping an eye out for his own little site.

The recipes you see here aren't a million miles from the A Tavola menu, but the focus is more squarely on Maiale's Abruzzese heritage and the ingredients and dishes he grew up with. "Peppers are abundant in the Abruzzo, and stuffed with tuna they're really commonplace," he says. "The scamorza [the mozzarella-style cheese], the Abruzzese have their name on it, and the cicerchiata is pretty much the big finale. At carnivale, when everyone dresses up, that's what they'll serve. There's always a competition to see who makes the best."

For now, the opening of his first wine bar, Omertà, in mid-2009 is keeping Maiale busy. "I just want to try doing a little bar," he says. "That, and keep cooking." The opening coincides with another arrival, that of his first child. "I think it's going to be a girl," he says. "I can't wait to cook my little one her first pastina."

A Tavola, 348 Victoria St, Darlinghurst, NSW, (02) 9331 7871.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Firedoor launches Sunday brunch series
18.10.2017
Donovan Cooke opens new restaurant Ryne in Melbourne
10.10.2017
KingFish opens, sampling poke, hip-hop and matcha treats
07.09.2017
Bridge Bon Appetit, the latest addition to Hubert, opens tonight
06.09.2017
Get to know Orana, Australia's Restaurant of the Year 2018
25.08.2017
Pinbone teams up with Merivale for a new pop-up
15.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

E'cco

Two decades is a long time to stay on top of your game in t...

Flooded Gums

A fine scallop boudin blanc paired with charred squid and a...