Luke Terramadre
From bustling city cafes to small-town trattorias, Italian food has found a second home in Australia.
The connection runs deeper than a simple love of pasta and pizza.
It’s woven into the country’s culinary culture, shaped by decades of migration, shared values, and a mutual appreciation for good food enjoyed in good company.
Post-war migration brought thousands of Italians to Australian shores, and with them came family recipes, artisanal skills, and a philosophy of cooking that celebrates fresh, seasonal ingredients.
Markets began to fill with olives, fresh herbs, and artisanal cheeses. Espresso machines became as common as teapots. Australians embraced these flavours and techniques, adapting them to local produce and tastes.
Today, Italian cuisine is not just a dining choice, it is a way of life.
A wood-fired pizza on a summer evening, a long Sunday lunch with friends, or a simple plate of spaghetti aglio e olio all carry the same unspoken message: food is about connection.
So perhaps the question is not just why Australians love Italian food, but why wouldn’t they?
After all, who can resist the combination of fresh flavours, warm hospitality, and a culture that treats every meal as a celebration?
What is your favourite Italian dish?
This column was first published in Kyogle Inky August 20.
Dining and Cooking