A new Sydney restaurant, Zafferano, is serving authentic food like panelle, ‘the Sicilian hot chip’
A new Sydney restaurant, Zafferano, is serving authentic food that’s drawing quite the crowd. And not just because of the “Sicilian hot chip”.
Confidential
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For Sicilian chef Simone Crivello, the highest compliment he can receive is when a diner says his food tastes like home.
Crivello and his partner Isobel Galloway run Zafferano in Paddington, a charming neighbourhood trattoria that started as a cafe.
The restaurant is a tribute to Crivello’s family who have been running a famous restaurant in Sicily’s Capo Zafferano, Trattori Francu U’Piscaturi.
“It’s not just about food. I want people to understand the effort I put to create a dish that makes you remember, for a moment, that time you visited Sicily. Or that time you ate at my family restaurant,” Crivello said.
“I had that recently. A customer of mine went to my Dad’s restaurant in Sicily, ate his pasta and said, “Your son does a good job in Sydney!” That was an honour.”
Crivello first started working in his father’s kitchen at the age of nine, and has brought that history to Sydney when he arrived here at 40.
To dip his feet in the hospitality scene, he opened the corner venue as a cafe with Galloway before converting to a charming trattoria thanks to the overwhelming demand from locals.
One thing they specialise in is a Sicilian street food called panelle. Made out of chickpea flour, it’s something found in every trattoria on the Italian island and has been nicknamed, “the Italian hot chip.”
Other specialities include saute misto, risotto marinara, sfincione, ricotta cheesecake and Sicilian wines.
Currently Crivello is the only one in the kitchen, while Galloway is running the floor.
While it’s a huge undertaking, the two hope to encourage smaller independent owners to open venues to combat the dominance big hospitality groups.
“Sydney need more boutique restaurants. I mean, ideally not right next door to us, but absolutely all over the city,” said Galloway.
“And while it’s busy the two of us, if you explain to people what is coming on the way you understand they have respect. They sit and enjoy. There is no rushing diners out in two hour sittings.”
Adds Crivello, “This is more Italian style. I want to say hello to everyone and know their story.”
Crivello’s family are due to come to visit the restaurant at the end of the year and the venue will host a large party to celebrate, in Sicilian style.
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