Italian-born and Melbourne-based chef Antonio Loffredo brings a touch of southern Italian nostalgia to the kitchen at Pepe’s Parlour in the CBD; it’s the newest offspring for the iconic eatery Pepe’s Italian & Liquor.
From working at his father’s pizza shop at 16, to a career spent in various kitchens across Italy, he arrived in Melbourne a decade ago charming with a nod to his heritage that’s the sweet spot between childhood classics and modern at Pepe’s Parlour.
The new venue is an intimate lunch time spot in the city of Melbourne; where martinis are cranked later in the day and any drink order is served with complimentary nuts, chips and olives.
Antonio Loffredo spoke to The Write Drop for our At the Bar series.
MY CITY
Melbourne is an art and culinary playground – diverse, bold and trendsetting. It’s a chef’s dream to have the global flavour and fresh local produce that we have in Melbourne.
FAVOURITE FOOD MEMORY
A dish I ate at Casa del Nonno 13 – a small restaurant in southern Italy 50km from Naples with oneMichelin star. I ordered ziti alla Genovese; it felt like a warm hug from a real Italian Nonna – pure comfort, simple and done just right.
FAVOURITE BAR
Drink Kong in Rome. I have tried a few drinks, but for me, the Canova stands out with a Mediterranean herb mix, black olive and gin. It’s modern with a neon-lit tasting room and Japanese/Roman fusion drinks.
DRINK THAT DESCRIBES YOU
An Aperol Spritz – simple, sparkly, sweet and bitter at the same time.
BEST HANGOVER CURE
Drink a lot of water with a teaspoon of Celtic salt.
BEST INTERSTATE BAR
The Shell House in Sydney. I love the venue; the interior style and the drinks are amazing.
OVERSEAS BAR
Bar Caruso in the Belmond Hotel in Ravello, Amalfi Coast. The drinks and food are good quality, but the location and the view are something you could never forget.
FAVOURITE WINE
I am not a wine person, but I do enjoy a glass of pinot noir from the Mornington Peninsula every now and again. I love the layers of flavour, especially the cherry note.
FAVOURITE WINERY
Ten Minutes by Tractor – I have tried the whole experience here – matching wine and fine dining food is a masterclass of balance and a symphony of flavours.
NEXT DESTINATION
I am organising a six-week culinary trip next year through Italy, starting from the north, riding all the way down to Sicily. From this, I’d love to put together a book of true Italian Nonnas’ recipes.
Tell us about the inspiration for the menu at Pepe Parlour.
The main inspiration for this menu comes from the idea of serving a good quality meal, nutritionally balanced, simple but tasty, in a short amount of time to accommodate the busy lunch crowd.
What do the dishes at the restaurant reflect about you as the chef?
The flavours that are in our dishes have a strong southern Italian influence. Some of them are part of my childhood memories, so it is great to be able to share that with our lovely customers. I also believe in using locally sourced, fresh ingredients rather than having a whole pre-made food menu
A winter must-try dish on the menu, and why?
The baked cannelloni. I love the richness. To me, comfort food is a dish that will make you feel good on a stressful day.
