Four generations of the Vincenzi family, one corner of Norton Street, and the same pasta board our great-grandfather rolled on in Calabria.
Giuseppe arrives in Leichhardt from Crotone and opens a small twelve-seat trattoria with his wife Rosa.
Maria, Giuseppe's daughter, takes over the kitchen and begins making every pasta in the restaurant by hand.
The dining room is extended into the building next door. Forty seats become eighty. The pasta board stays.
Marco, Vincenzo's son, returns from Rome and takes the kitchen. His son Luca, eight years old, peels garlic on Saturdays.
The pasta board Giuseppe brought from Crotone in 1961 still sits in the kitchen. Marco rolls every pappardelle, every tagliolino, every gnocco on it — by hand, six days a week.
The flour is from a single mill outside Naples. The eggs are from a farm at Galston. Nothing else.