Made with l’amore

northsider meets the Waverton butcher serving a slice of la dolce vita to the Lower North Shore.

First published in northsider magazine Spring 2019

Giuseppe and Bianca in their Waverton store

It’s time to say arrivederci to boring Sunday roasts and sub-standard snags. With beloved Italian butcher Giuseppe Tirinato setting up shop on Bay Road, there’s no excuse to settle for anything less than the delizioso best. Descended from three generations of butchers, Giuseppe’s work is a family affair.

“I started making meatballs when I was 12,” Giuseppe, 37, remembers. “I used to sit on a little stool and watch my mamma and my nonna. Mamma would teach me to make them for fun.”

“She was unbelievable – the things she could create with meat, with fresh herbs, cheeses… were incredible.”


“Every day I wake up with the same passion for what I do”

Originally from Badolato, a town of around 3,000 residents in Calabria, south west Italy, Giuseppe came to Australia five years ago. He met his now wife Bianca and the pair opened Giuseppe’s Gourmet Meats in May 2018.

“We knew straight away this was the place as soon as we drove past,” Bianca remembers of their trip to Waverton. “Giuseppe just immediately said “I love it.”

The feeling from locals has been mutual.

“We’d just exchanged contracts when people started coming over to say hello,” Bianca says. “They brought bottles of wine and offered to help. It was so lovely.”

When the couple went to Italy for a month in January this year, they returned to see the window covered in messages from locals, begging for them to hurry home.

“It was unbelievable!” Bianca remembers. “People often pop in a few times a day for a chat, they’ll sometimes bring a beer or have a coffee, it’s like a family.”


La famiglia Bianca and Giuseppe with their daughter Cate and Giuseppe’s famous Calabrian salamis.

These days, Giuseppe sells around 500 of his famous meatballs every week. He cooks up a porchetta roast with crispy crackling especially for Saturdays - it’s usually sold out by 10.30am. Involtinis stuffed with goodies such as gorgonzola, rocket and semi-dried tomatoes and housemade salami and sausages are specialities. “Our salami hangs for two or three months,” Giuseppe explains. “It’s a flavour explosion!” Even his vegetarian lasagne flies off the shelf.

“I still love this job as if it was day one,” Giuseppe grins. “Every day I wake up with the same passion for what I do.” And for that we say grazie mille Giuseppe!




Giuseppe’s Tagliatelle with Meatballs - Serves 4


Ingredients

250g beef mince

250g veal mince

250g pork mince

1 free-range egg

50g grated parmigiano regiano with extra to serve

50g grated pecorino

1 Pane Di Casa bread roll

Small bunch of parsley,finely chopped

1/2 cup milk

1kg can Mutti peeledtomatoes

1 clove garlic

1 tbsp olive oil

Salt

Cracked pepper

2 packets Delverde tagliatelle

Basil leaves for garnish


Method

• Cube the Pane Di Casa bread roll and soak in the milk for 15 minutes.

• Chop garlic and fry in olive oil in a saucepan.

• In a blender, blend tomatoes until smooth and add to saucepan. Bring to a simmer without lid.

• Drain milk from bread and squeeze excess liquid from bread with hands.

• Bring minces, bread, egg, cheese and parsley into a bowl with a pinch of salt and cracked pepper.

• Mix thoroughly with hands until moist.

• Roll meatballs to your desired size.

• Add meatballs to simmering sauce and slow cook for 1 hour.

• In a separate saucepan bring water to the boil. Cook tagliatelle as per time on packet.

• Drain pasta once cooked.

• Remove meatballs from sauce. Mix pasta well in remaining sauce, adding a generous handful of parmigiano cheese.

• Plate tagliatelle and finish with placement of meatballs on top of pasta or on side of dish.

• Garnish with basil. Buon appetito!

Giuseppe’s Tagliatelle with Meatballs