Meet the girl behind Queanbeyan’s Pronto by Trecento, Melinda
“Our grandparents migrated to Australia and settled country in Queanbeyan, so it has always been home for us.”
How did you get into cooking?
My family and I come from such culturally diverse backgrounds where food and hospitality has always been a huge part of our lives. Our interest in food came mostly from our mothers and grandmothers. Growing up we’d spend school holidays at our grandparents homes where our days were filled with cooking old family recipes alongside our baba and nonna. Not only did we become fond of cooking, but we also developed an appreciation for fresh wholesome homegrown ingredients, and how a delicious home cooked meal always brings people together.
We’ve heard about your 300-year-old Neapolitan pizza recipe, where did that come from?
Josh and Jon developed a love for pizza when they were on a family holiday in their younger years. Later, when Josh and I married, we visited family in Calabria, Italy, where Josh enjoyed making pizza with the family in the outdoor forno (oven). From here, he researched his favourite style of pizza (Neapolitan), then both boys set off to Naples to learn the 300 year old traditional recipe and become certified pizzaiolo. The recipe comes from this training in Naples, where the boys studied with the AVPN (which is the association that regulates and protects authentic Neapolitan pizza globally). They returned to Italy late last year to further their skills and cement our footprint in becoming the second AVPN certified pizza restaurant in the Canberra/ Queanbeyan district ( #22 in Australia, and #962 in the world); the first being our sister restaurant, Trecento del Sud, Manuka.
What made you come to Queanbeyan?
Our grandparents migrated to Australia and settled in Queanbeyan, so it has always been home for us. Growing up there was always a stigma about Queanbeyan, but we have always been proud of it and can see the potential in it. Now, the local government has a vision to grow Queanbeyan into a regional hub – we want to see that happen, we want to be part of it and we want to do it by bringing our passion for food and hospitality to everyone living and visiting. Growing up we also owned the old Sands Coffee House in the RSL arcade so we don’t see ourselves as new comers to Queanbeyan, more returnees to the food scene.
What are the favourites on the menu?
The top 3 favourite dishes on the menu are lamb ragu, spaghetti carbonara and the margherita pizza (of course).
Top three recipe tips?
I’d say just keep things simple; use fewer, but better quality ingredients.
What wine pairings would you suggest?
We have a large range of local and imported wine which we spent quite some time carefully selecting to suit our whole food offering.
Opening hours, contact details and any other details?
We are family owned and operated, with a genuine passion for what we do.
Our restaurant accommodates 32 people seated inside and 50 seated outside (or up to 100 cocktail style outside).
We love catering special functions/ events for the Queanbeyan and surrounding communities. We pride ourselves on being very flexible in our offering and
how each event runs to accommodate the needs of our guests. We also also offer offsite catering including most menu items, plus grazing boxes for office morning/afternoon teas, lunches and personal events, delivered. If you’re looking for more information about events or catering please get in touch.
Kind regards,
Melinda
Open 7 days a week:
Monday & Tuesday dinner 5.30-9.30pm | Wednesday – Sunday lunch 12.00-2.30pm and dinner 5.30-9.30pm
W: prontobytrecento.com.au | E: [email protected] | P: 6152 1503
FB: https://www.facebook.com/prontobytrecento | IG: prontobytrecento
