Guest chef Antonio Cacace

Chef Antonio Cacace came to New Zealand twenty-one years ago from Italy's Amalfi Coast, where his father owned a hotel and was a well-known chef. A love of authentic Italian food and cooking led to Antonio beginning to import products to New Zealand in 1996, and to open his restaurant, La Bella Italia in Petone, in 2000. Today he brings recipes for Tonno ai funghi secchi (tuna steak with dried porcini); Cannelloni di Ricotta e Spinaci; and Risotto Gorgonzola dolce pere e noci (sweet gorgonzola cheese, pear and walnut risotto).