At the young age of 14, Enrico started learning how to make authentic Italian pizza at his father’s pizzeria in Sardinia. As he grew up, he joined the hospitality sector and worked around the world – in Italy, Spain and the U.S. He arrived in Australia at the age of 22 and had the opportunity to work in some of the most respected restaurants and pizzerias in Sydney for six years before starting his own pizzeria – Sale Pepe in July 2012.
Enrico, who is the Head Chef at Sale Pepe says, “Back in 2006, most people accepted a pizza and either liked or disliked it since there wasn’t much choice. But in 2013 it is a different scene. People now have greater understanding of good Italian food, higher expectations from what they are served and a growing knack of trying a variety of flavours and preparations.”
This is a challenge that Enrico and his team is all set to face boldly. With the popularity of Sale Pepe spreading like quick-fire, his patrons are hungrier and eager more than ever to taste new and exciting Italian flavours.
As he humbly expresses, “It is my pleasure to give the people of Sydney the real taste of Italian pizza.”
From Friendship to Partnership
Enrico, his partner Stefania and their close friend, the pizza chef Roberto, are the people behind the success of Sale Pepe Pizzeria. Hailing originally from the island of Sardinia in Italy, they all moved to Australia and now proudly call Sydney their home. Together they wish to spread the goodness of Italian culture in Sydney through their food and bring enjoyment and good spirit to their diners’ table, whether they are eating at the pizzeria or at their homes.
