Born in Naples, Stefano Bozza’s family owned a bakery growing up, so he learnt the art of dough-making as a child. As a young chef, he honed his craft under the mentorship of three-Michelin-star chef Niko Romito, before going on to work at three-Michelin-starred restaurant Reale, located in Castel di Sangro, Italy.
Now, Bozza is the head chef of Modo Mio in Castle Hill, a warm and classy restaurant that showcases the flavours of Italy's regions.
If there’s one dish you’ve got to order, it’s the tortellini in brodo, Modo Mio’s take on the beloved dish from Emilia-Romagna. Think: handmade pasta filled with cheese, served tableside in a comforting, beautifully balanced broth.
Other menu highlights include a vitello tonnato with creamy tuna mayo and pops of salty capers; linguini twirled with a luscious sauce dotted with cherry tomatoes, sweet crab meat and fresh parsley; perfectly cooked steaks; and sunflower-yellow saffron risotto.
Modo Mio’s wood-fired pizza takes its cues from both Napoli and Rome. The pomodoro features a tomato sauce that’s simmered to develop flavour over eight hours, before being topped with mozzarella and fresh basil. There’s also a sausage pizza with wild broccolini, smoked fior di latte and chilli, among others.
For dessert, choose from Italian-style doughnuts, tiramisu and rum-infused sponge cake with custard cream.
“Every dish starts with purpose, whether it’s sourcing the right ingredients or applying techniques that bring out their best qualities. The menu reflects a deeper connection to the craft, ensuring every plate feels intentional and every flavour has a reason to be there,” said Bozza.
Don’t live in the Hills? The new Sydney Metro travels from Martin Place to Castle Hill every five minutes – how good is that?