Italian cuisine was officially recognised just months ago as part of UNESCO’s Intangible Cultural Heritage of Humanity. The honour is not only about recipes and ingredients, but about a way of living: gathering around the table, sharing stories and recognising one another through food.
It is a heritage built on everyday rituals, traditions passed down through generations and authentic flavours that continue to shape Italy’s cultural identity.
Preserving and sharing that culinary tradition is a mission that unites two internationally known chefs: Gino D’Acampo and Johnny Di Francesco celebrate Italian culinary traditions in Melbourne
, both originally from around Naples.
Their shared hometown is no coincidence. The energy, warmth and spontaneity associated with Naples and the Campania region are reflected in their cooking—vibrant, generous and full of flavour, yet rooted in simplicity.
D’Acampo, from Torre del Greco, has become a familiar face on British and international television. After moving to London at a young age, he quickly won over audiences with his humour, charisma and ability to present Italian cuisine with authenticity and passion.
Spending just a few minutes with him in the television studios of Il Globo/Rete Italia gives the impression of meeting an old friend.
Beside him is Johnny Di Francesco, founder of the renowned 400 Gradi restaurant group, a name now synonymous with excellence in Neapolitan pizza.
Di Francesco has become a leading figure in Australia’s food scene thanks to his dedication to authenticity and his mastery of pizza-making—baked, as he often reminds people, “at 400 degrees, for just 90 seconds”.
It was in Melbourne, a city that has emerged in recent years as one of the southern hemisphere’s most dynamic food capitals, that the two chefs joined forces for a special event aimed at lovers of Italian cuisine.
At the 400 Gradi restaurant in Brunswick, two exclusive dinners were held on Monday, March 3 and Tuesday, March 4, bringing together two influential figures of contemporary Italian cooking.
The collaboration felt almost inevitable. Both chefs share the same approach: respect for tradition, careful attention to ingredient quality and a desire to present Italy through simple dishes executed with skill and precision. The menu, created and prepared together, reflected that philosophy.
The result was a series of rich, flavourful dishes made with high-quality ingredients—a blend of tradition and creativity.
“Two Italians from Naples. What could possibly go wrong?” Johnny Di Francesco joked ahead of the event.
From the moment bookings opened, the response from the public was overwhelming. Tickets for both nights sold out within minutes in a clear sign of Melbourne’s enduring love for Italian cuisine.
During our interview, the mood remained relaxed and playful. The chemistry between the two chefs was obvious, and their story was punctuated by jokes and laughter.
“It’s very rare to find two Neapolitans together. Only Totò and Peppino were two Neapolitans together—but they were brothers. But between us there was an immediate connection,” D’Acampo said.
Behind the humour, however, is strong professional respect.
“I like the way Johnny makes pizza,” D’Acampo explained. “And I like the fact that he stays faithful to the tradition of Neapolitan cooking.”
The same philosophy guided their work in the kitchen.
“A happy kitchen creates happy food,” he said. “But sometimes, to create a happy kitchen, you also have to be strict. Ingredients must be respected and discipline is essential.”
Johnny Di Francesco agreed, emphasising the importance of consistency.
“Everything has to come out at the same time. Everything has to be consistent.”
Both chefs share the same view: Italian cuisine may appear simple, but it demands care and discipline.
“We’re not aiming for perfection,” they said. “Italian cuisine is already perfect. You just have to cook it properly and do it properly every time.”
When the conversation turns to ingredients, the issue becomes almost a matter of principle.
Di Francesco explained that many key products, including San Marzano tomatoes, mozzarella and flour, are imported from Italy to ensure authenticity. At the same time, he acknowledged that Australia also offers exceptional produce.
Beyond techniques and ingredients, however, what truly defines Italian cooking is the spirit in which food is shared.
“I still have one rule,” said D’Acampo. “When we sit down for dinner, no phones, no television. Being together is the most important part of the meal.”
Behind every successful dish, every recipe passed down and every busy restaurant, there is something deeper.
“The goal is to create something delicious, of course,” D’Acampo added. “But a dish reflects what you feel inside. When I cook, I want people to feel the simplicity and happiness I have inside.”
Their favourite dishes are those tied to personal memories. For D’Acampo, it is spaghetti alle vongole, a classic from Naples that remains a staple on his restaurant menus and a dish he associates with his mother.
For Di Francesco, it is stuffed calamari in tomato sauce—a recipe that reminds him of his grandmother.
Dining and Cooking