Bernardo grew up in the south of Italy, on the Amalfi Coast, in a home where the kitchen was the warmest room in the house - especially in winter, thanks to an old wood-fired stove. That's where he spent countless hours alongside his mamma, Rosalia, learning to cook the way his family always had: simply, seasonally, and always with the best ingredients of the moment
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Before food became the business, it was something Bernardo did on the side. Summers on the Amalfi Coast were spent working as a boat skipper around Capri and Amalfi, and helping a friend cater private parties at villas along the coast - weddings, pizza nights, birthdays. It turned out to be good practice for what came next.
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Moving to New Zealand wasn't an easy decision - it meant leaving special family and home behind. But Matakana quickly became somewhere new to belong, and the warmth of the local community gave Bernardo the confidence to turn his cooking into a business. What started with pizza has grown from there, built on the same philosophy his mamma taught him: keep it simple, keep it seasonal, and never cut corners on ingredients. From establishing Italian in the Village in 2023, he's proud of what's been built already, and grateful to the community that helped build it.
These days, Bernardo's sons Anton and Leon often lend a hand at events too - you might spot them helping out (and clearly enjoying it) if you follow along on social media.
