DELICIOUS MAGAZINE - MARCH 2024
In the tiny town of Carcoar, Paolo & Kelly Picarazzi have created a little piece of Italy, offering an unforgettable dining experience that comes with a distinctly local flavour.
Around 250km west of Sydney, just off the Mid Western Highway, you’ll find the small town of Carcoar. With a population of just 270, you might not expect much in the way of upscale dining, but appearances can be deceiving. This pretty little village is where Paolo and Kelly Picarazzi have chosen to establish their very own Italian locanda, Antica Australis. And since it opened in 2020, eager diners have been beating a path to its door.
“In regions like Ciociaria (central Italy) where Paolo is from, every village has its own locanda,” Kelly explains. “Locandas are small dining establishments that specialise in local, seasonal produce. Each locanda will only serve food and wine that’s been grown in their village.” It’s a taste of the personality of their village.”
Living in Central West NSW, the Picarazzis have an abundance of incredible local produce at their disposal. Paolo uses this produce to create a four-course set menu of Ciociarian-inspired cuisine. Between courses, Kelly shares with guests the history of each dish and the stories of the people who produced the ingredients.
Local producers are benefitting twofold from this arrangement. Not only do they have a reliable customer in the Picarazzis, they also know that when their food is on the menu, they can expect a post-meal visit from diners keen to pick up an extra taste of what they enjoyed before heading home.
“I want to share the potential that there is in this region,” Paolo says. “People forget that behind each dish, it’s not just the kitchen working; it’s the many people working hard to produce the very best.”
To further shine the spotlight on this local potential, Paolo has created a number of dishes that hero the best of the region.
“Each village in Paolo’s region has its own dish,” Kelly says. “When we first arrived here, he asked which dish Carcoar was famous for, and he thought it was really sad that they didn’t have one. So, for the last four years, he has been creating dishes using local, seasonal produce and dedicating them to Carcoar.”