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Tartufo, Emporium, Ann Street, Brisbane


For me making pasta is an earth mother process. I like the feel of the flour as it changes into dough and the rhythm of kneading, rolling and then cutting has its own joy. It's a form of meditation as I still my mind to concentrate on a task that's not too onerous, but never the less demands attention.

However, I couldn't possibly imagine how much pasta Tony Percuoco goes through at this delightful Italian restaurant, Tartufo.


Tony has introduced live pasta making with a machine imported from Italy that will make pasta of all lengths including filled pasta like agnolotti.

The new machine has taken over the oyster bar and does its stuff surrounded by glass panels so diners can enjoy the action.

You can sit at the bar with a glass of wine and enjoy a dish of freshly made pasta.

Tony is a chef with a long history of awards including industry accolades and hats. His name has been synonymous with Ristorante Fellini at Marina Mirage on the Gold Coast for the past 14 years.

At Tartufo the menu draws on his Neopolitan and Tuscan influences combining fresh top quality local ingredients.

Tony says he was born in Naples on a hot summer day and has been surrounded by food and cooking ever since.  His inspiration comes from his mother, Olympia and late father Marios, who over many years operated restaurants in Naples and Australia.  Tony's family moved to Australia in the 1970s and since then he has worked in and owned restaurants for more than three decades.

Tratufo's menu is full of interesting Italian dining with recipes selected from generations of Italian history from Tony's past.

Tony recently invited a group of food writers and bloggers to lunch to show off his new machine and his menu. Here's what we ate.



Tartufo is open for lunch and dinner seven days a week and breakfast on Saturday and Sunday.

Find it within the Emporium complex at 1000 Ann Street, Fortitude Valley

Disclaimer:  E,d+bK was a guest of Tartufo for lunch.

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