Mani in pasta

Terroni kitchen in action!



“As for the bread, we use mother yeast. Bombolone must be handmade—you can’t use machinery; this gives strength to the dough and it is able to rise properly.” – Luca Glerean, pastry chef at Sud Forno


Is an Italian fried dough (similar to a filled doughnut). It originates from the 16th century in Tuscany. It’s etymologically related to “bomba” (bomb) due to its shape. The custard is freshly made every day.

Gem fact: it takes three and a half hours to prepare the bombolone and sometimes only one hour to sell out. Why? Go ahead and try the Nutella-filled one to see for yourself.

Daily Production: 200 bomboloni


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“These breads don’t have chemical yeast, they are made with mother yeast. Mother yeast in Italy is considered “the famous nonna’s yeast.” If you do things in a traditional way, the end result reflects it.” Fabio Papa – Sud Forno’s head baker


Our bread is made with high quality 100 per cent Italian grains and flours, exclusively imported from a mill in the Marche region of Italy run by the same family for three generations.

Gem fact: Our mother yeast (lievito madre) is born by mixing flour with water, which is left to acidify at high temperatures in order to ferment naturally in about 12 hours.

Daily Production: 400kg – 500 bread loafs


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I still remember when you could only find eggs with a pale yellow yolk in Toronto, which meant that we weren’t satisfied with both the colour and the flavor of our homemade pasta. Cosimo went all the way to Manitoba to find the right yolk, which is both free-range and has a bright orange yolk!” – Giuseppina Esposito – Pasta maker at Terroni Adelaide (with Merlyn Jaca in the photo)


The most recent count estimates that over 1000 types of pasta shapes—each one crafted to complement certain sauces—exist.

Expert hands at our Adelaide location make our homemade fresh pasta, which is then delivered to all our restaurants, every day.

Gem fact: The orange yolks of our free-range eggs is on account of the high quality feed that the hens consume.

Daily Production: 1500 kg of fresh pasta


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“As good as it is, we are always trying to make it better!” – Marco Bruno, executive chef at Terroni Queen

Think about it: What started off as honest street food in southern Italy has evolved into something so extraordinarily successful that not even the original pizzaioli napoletani could imagine. Everyone loves pizza.

Gem fact: We let our dough, which we prepare daily, rest for three days so it can ferment naturally. Due to this natural process our pizzas are lighter and more digestible.

Daily Production: 670 pizzas from our Toronto locations


Terroni Magazine, (7), pp. 26-27


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