Born in Melbourne to Italian parents, and moving to Pescara (an Italian town on the Adriatic Coast) at the age of nine, it has been Terzini’s “memories of food and sharing meals in Italy” that has influenced the style of food he serves in his restaurants.
He opened Caffe e Cucina in 1998, the ubiquitous eatery constantly filled with the aroma of fresh coffee and passionate Italian waiters. From there followed a string of Italian restaurants, each seemingly more innovative than the first, but all with the common thread of simple cuisine: “we didn’t try to re-invent Italian food … I have served some … recipes for fifteen years, and they are still popular.”
Among the distinguished list are Il Bacaro, Dutton’s (one of the first car-gallery cafes) and The Melbourne Wine Room, before he headed north and opened up Otto and Nove in Sydney.
Maurize opened with Robert Marchetti Icebergs Dining and Bar, Neild Avenue at Rushcutters Bay, North Bondi Italian butcher shop La Macelleria and Melbourne restaurant Giuseppe Arnaldo & Son.