foodwtogninis: Tognini's Spring Hill Trattoria opens

There’s more than a taste of Italy to be enjoyed at Tognini’s new Trattoria as Mark Tognini heads back to his Italian roots.

Inspired by Mark and Narelle's travels in Turin last year, the popular Spring Hill eatery on Turbot Street has been transformed with a makeover that focuses on the freshness of modern Italian style food.

Tognini’s Trattoria offers a new dine in experience with rustic Italian-style food focusing on small plates and an extensive cheese menu. The focus is savoury with lots of slow cooked items and the kitchen will be open from 7am to 9pm weekdays and Saturday and Sunday for breakfast and lunch from 8am until 3pm.

Friends, family, media and suppliers gathered to celebrate the opening with a few drinks and sample the new menu. The verdi -bellissimo!

Life is too short to eat bad food!

For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.

So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.

Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.

Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.

www.togninis.com

Tognini's Spring Hill Trattoria opens

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