Moving to the beautiful Barossa Valley from Parma in Northern Italy, Fiona and Matteo Carboni established Casa Carboni in December 2012.
Born and raised in Forli, Emilia Romagna, Matteo was introduced to making fresh pasta by his dear nonna Pia as a young boy, along with the importance of fresh eggs straight from ‘il contadino’ (the farmer). After finishing his studies in Food Science and Technology at the University of Bologna, Matteo travelled throughout Italy, France and Germany discovering artisan producers and some of the great chefs of the world, working in restaurants along the way.
Fiona, an Australian involved in wine export, whose job took her around the globe many times establishing new markets for a portfolio of boutique Australian wine producers. After moving to Italy was fortunate to be offered a position with the Italian food company Greci Industria Alimentare which enabled her to travel back to Australia (as well as Asia & Eastern Europe) on a regular basis.
Fiona met Matteo in 2005 in the Victorian Pyrenees whilst he was working vintage for Warrenmang Winery and after a second working visa in Australia in 2006 they then relocated to Europe together before settling in Parma where Matteo joined the famous Academia Barilla, a culinary institute dedicated to the art of Italian gastronomy. For the next five years, he worked as second chef to Nicola Bindini, and they ran cooking classes together with a team of guest chefs (predominantly in English) sharing the art of Italian cooking ranging from small private groups to large international corporations of more than 100 guests. During this time Matteo had the unique opportunity to work alongside and learn from some of the greatest chefs & food producers in the world.
The move to the Barossa in January 2012 provided a new palette of produce for Matteo to work with, which along with a wonderful community, were the main reasons the Carboni’s decided to call the Barossa home rather than their original destination of Melbourne. Visits to the bustling Barossa Farmers Markets on Saturday mornings provides the inspiration for the weeks menu, as well as catching up on all the goings on in the Valley! Relationships forged with local farmers over the years ensures a connection to the produce through seasonality and deep bonds with those that toil to place food on our palates. Matteo and Fiona’s desire to pass on the knowledge of Italian cooking using beautiful Barossa produce, combined with fine wine and the joy of sharing both with good company is the cornerstone of everything they do at Casa Carboni.