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Passion for food runs in the family

PREVAILING wisdom holds that human beings' aim in life is essentially to find expression, and that art - to quote Oscar Wilde - offers them beautiful forms through which they may realise that energy.

For father Giovanni Mazzone and son, Fortunato, finding expression for their creative energies came with their opening of Ritrovo Restaurant in Pretoria's Waterkloof Heights in 1995. Expending their daily energies towards creating Italian culinary sensations became an expression of their labour of love.

They remain unswayed by the aptness of their chosen passion, from which they draw ceaseless inspiration while playing host to numerous guests who keep coming back.

Both men describe their five-star, award-winning restaurant as a place of "life, love and passion" - passion being the operative word, as Italians (their lineage) innately wear it on their sleeves. As many will attest, an Italian without passion is like a bird without wings!

If there were any questions about the authenticity of its cuisine, Fortunato will sometimes throw in a surprise personal rendition of an Italian standard Rigoletto la donna imobile to remove all doubt.

Both acclaimed chefs, the two have won a string of awards and featured in top gourmet events. Theirs is a partnership that underlies the truism: "Every father should remember that one day his son will follow his example instead of his advice."

With their passion and illustrious reputation often preceding them, the Mazzone pair belie their celebrity status with a warm friendliness.

They are particularly unfazed by large numbers, serving the other day a gourmet fare of nine dishes to 20 people, along with newly released wines from the Spar group's Olive Brook range.

To ensure compatibility of dishes with wine, Fortunato and his kitchen team - which includes Petro Santo - obviously rehearsed the repertoire to ensure a smooth flow.

The first course of cream of roasted butternut, sweet potato, coconut and herbs found heavenly company in the refreshing Olive Brook Pinot Noir/ Chardonnay 2010. As did charred tuna on foie gras slab with red wine jus and Quintette 2007, an exquisite blend of five classical varietals.

All courses were delivered with military precision and the unmistakable signature of sublime flavours for which Ritrovo is renowned. One of the memorable pairings was the combination of ravioli of smoked prawn tail in intense crayfish bisque which melted in the swig of buttery Olive Brook Chardonnay 2009.

There is no mistaking that passion at Ristrovo is self-evident from its contemporary cuisine to its lively ambience.

Capping the experience, Spar's wine buyer Ray Edwards said: "We have come to some understanding of the wine demands of the consumer - the types we offer are created to match their pocket and taste preferences."

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