Belvedere Stonemill. Food is not just eating. It’s an experience.
The idea of Belvedere Stonemill was born from Fabio and Federica’s project to oﬀer thier customers a healthier and tastier cuisine, thanks to the use of organic ingredients and ancient organic grains ground into stone-mill right in front of their eyes, with the same passion and dedication with which Fabio’s maternal grandparents, Rocco and Sisina, ground their wheat through millstones pulled by donkeys, starting from 1959, the year in which Fabio’s mother was born.
Known by all with the dialectal term “Prattichicchiu”, they carried out the activity of peasants in their countryside of Belvedere, from which the project takes its name, where the red terrain, the constant sun and the sea breeze of the Mediterranean sea, still contribute to the development of a ﬂourishing agriculture made of fruit trees, vineyards, olive trees and beautiful ancient grains, from which you get the best raw ﬂours, high digestible , genuine and not impoverished by industrial processing, just like those that we oﬀer today.
Fabio and Federica were born respectively in Modena and Ferrara, medieval cities in Emilia Romagna, where the agricultural tradition and rural customs are still preserved, but it is also a land of great industries that export their products all over the world, including the Parmigiano Reggiano, Aged Balsamic Vinegar of Modena, Parma Prosciutto, Maserati, Lamborghini, Ducati and, last but not least, the Ferrari. Here the love for good food is great, just think that, only in this region, have been deposited more than 4000 recipes, including fresh pasta, that is the master.
Book your next event with us and enjoy the best of a live cooking show!
Our beautiful Big Pan comes directly from Salento, Italy and it is the perfect solution for your event:
is for preparing from 15 to 80 portions of our hand-shaped pasta, with a unique taste.
Chef Fabio will cook for you, fresh and from scratch, your favourite pasta dish right in front of your eyes!
The best of Italian cuisine in one big pot!
Fabio grew up in the family restaurant, which opened in 1990 and still oﬀers his customers the opportunity to experience the traditional cuisines of Emilia and Puglia.
It was within these walls that the passion of Fabio for cooking was born and he took his ﬁrst steps towards his career as a chef.
After various experiences in various restaurants in his region, at the age of 25, he had the honour of joining the Ferrari Formula1 cooking team as chef de partie. It was a unique and unforgettable experience, which opened his mind to new horizons and aroused in him the desire to make known and export abroad the genuine Italian cuisine of the past.
It was the end of 2012 when Fabio, ready to embark on a new adventure overseas, met Federica and he decided to stay. However, it was only a postponement of his plans, as they agreed to reach Australia together in March 2014.
Despite her time as a doctor in a pharmacy and her almost 10 years of experience in her ﬁeld, Federica began, together with his partner, her journey in the kitchen, specializing, thanks to her precision and propensity, in the preparation of fresh pasta of excellent quality.
In particular, due to her intolerance to gluten, Federica’s interest focused on the preparation of dough with ancient ﬂours. that contain gluten of better quality, more digestible and with less inﬂammatory eﬀect than modern reﬁned ﬂours.
After spending about 5 years in the Australian hospitality, they combined their knowledge and experience and together decided to revisit the food, making it both, tastier and healthier.
The philosophy of the Belvedere Stonemill is simple and precise:
FOOD CAN, AND MUST, BE IMPROVED
"Pizza and pasta are the stars of the menu and everything is crafted fresh in-house daily from unbleached, organic grains. Love that."
“Hailing from Modena and Ferrara in Italy, the couple have opened a trattoria with a difference, as epitomised by its name.”
“It is the Gnocchi Cacio Pepe e Tartufo which roughly translates to heaven in a wheel of cheese. The dish is Gnocchi made with parmigiano and nutmeg and served with mixed mushrooms in Porcini sauce inside a baby wheel of Pecorini cheese.”
"Forget your regular Spaghetti Bolognese, here they’re serving up some seriously special dishes. Thirsty? Park yourself at the bar and grab a glass of prosecco or merlot on tap—it’s tasty and easy on the wallet."
Sun 11:30 am – 3 pm
5 pm – 9:30 pm
Wed 5 pm – 9 :30 pm
Thu 5 pm – 9:30 pm
Fri 5 pm – 9:30 pm
Sat 5 pm – 9:30 pm