Description
For more than 20 years, Giovanni Pilu has been bringing Sardinian cooking to Sydney's Northern Beaches. But at Pilu at Freshwater, tradition has never meant standing still.
In this episode of The Staff Canteen, Giovanni takes us inside the kitchen at Pilu at Freshwater to explore how he's evolved the food of his homeland while staying true to its roots.
From the restaurant's signature suckling pig to the thousands of handmade culurgiones produced each year, Giovanni shares the techniques, traditions and thinking behind some of his best-known dishes.
He also reflects on his journey from Sardinia to Australia, the changing food scene in Freshwater and the team that has helped shape the restaurant over the past 22 years.
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