Stefano Manfredi

born in 1954 in Gottolengo (Brescia), moved to Sydney at the age of six. Raised in a family of cooks, on his mother's side, he opened his first restaurant in 1983 and the 16th, PizzAperta Manfredi, in 2019. He's the author of six books on Italian cuisine, the latest of which, "New Pizza", was published in 2017 and translated in 4 languages. He has curated weekly columns on The Sydney Morning Herald, The Financial Review and on many of Australia's most important magazines. After working for 40 years as chef, he's now passionate about flour, fermentation and hydration


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