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Our Executive Chef
Maurizio Di Ciano
My passion for food started in Italy where the local produce picked in the morning dictates the flavours of the kitchen. No Menu, is just this where we celebrate real Italian food with Western Australian seasonal produce everyday. Buon Appetito!
from farm to FORK, soulful ITALIAN cuisine
Real Italian cuisine is based on fresh local produce
The 'Farm to Fork' movement is about celebrating fresh organic and local produce, while supporting local farmers. Maurizio fell in love with this concept in his early days as a young chef. The process, the taste and the community all had him looking to share the experience with his beloved clients in Perth and celebrate local produce with every bite! Based on this traditional Italian concept, our meals change every day (hence our name, No Menu!) Maurizio creates inspiring dishes based on what our team finds at the farmers market each morning. At No Menu, you are guaranteed fresh, delicious eats every single time.
Italian traditions kept alive
After countless days of hard work, in October of 2017, No Menu Finest Italian 448 opened its doors and Maurizio’s long-time dream was realized, reviving the authentic Italian food experience in Perth. No Menu proudly serves traditional and regional Italian food and pastries. Maurizio brings the typical Italian passion to every meal we serve and has countless tales of the origin of the dishes he makes inspired by his experience working as a young Chef all around Italy. From his grandmother's recipes to the history behind each dish he serves, Maurizio bring out the Italian culture and heritage through his passion for real and soulful food.
Slow food is a lifestyle
Slow Food began in Italy in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome. At its heart is the aim to promote local foods and traditional gastronomy. Slow Food Movement stands for three, essential concepts, the good, the wholesome and the right, “Good” relates to the pleasure brought by it, “wholesome”, is associated to the fact food must ultimately be produced respecting the environment and its ecosystems; “right”, stands for its conformity to concepts of social justice, when it comes to its commercialization. "Real food is under attack today and if we the Chef's don't support our local farmers and produce, we lose the integrity of the food" Maurizio Di Ciano. It is with this phylosophy that No Menu serves fresh local Italian meals everyday.
Degustations is an art form
Degustation is the art of savouring each bite and letting the flavours explode in your mouth. We have lost our connection to food nowadays, we eat fast and live even faster. Food is the source of life and if the source itself is not rich in nutrients, passion and positive energy what kind of life are we living. DEGUSTATION Meaning: "the act of tasting," what is the point of eating food without fully tasting and enjoying every bite. At, No Menu, taste is at the centre of everything we do and we bring you on journey where your senses will get emerged in the sensuality and passion of Italian cuisine.
Wine pairing expertise
Italy's twenty wine regions correspond to the twenty administrative regions of the country. Understanding the differences between these regions is very helpful in understanding the different types of Italian wine. Wine in Italy tends to reflect the local cuisine. Regional cuisine also influences the wine. Maurizio is a fine wine connoisseur who is an expert pairing wine. He has an extensive collection of local wines and Italian wines that will tease your taste buds and enhance your knowledge of wine.
NO MENU Surrender to the DEGUSTATIONS
5 Course Degustation
5 Course Degustation
5 Course Degustation
Here is a great way to try our degustation signature courses with 3 Authentic Italian Starters, Pasta and Meat for $55pp.
Click to book!
6 Course Degustation
5 Course Degustation
5 Course Degustation
You have a sweet tooth then try our degustation signature courses with 3 Authentic Italian Starters, Pasta , Meat & dessert for $66pp.
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7 Course Degustation
7 Course Degustation
7 Course Degustation
Love your seafoods? Then our 7 course degustation is a must. Enjoy 3 Authentic Italian Starters, Pasta , Meat, seafood & dessert for $77 pp. Click to book!
8 Course Degustation
7 Course Degustation
7 Course Degustation
Looking for an ultimate degustation experience then try our 8 course signature degustation which is topped up with some locally sourced crustaceans. Includes 3 Authentic Italian Starters, Crustaceans, Pasta and Meat for $88pp. Click to book!
Founder & Executive chef
Maurizio Di Ciano
Maurizio Di Ciano started his passion for Italian fine foods working the kitchens of Abruzzo at the age of ten. Maurizzio family grew up in the small village of Lanciano . Established in the 8th Century formerly known as Ancient Anxanum, the city of the Frentanese, has contained for over twelve centuries the first and greatest Eucharistic Miracle of the Catholic Church and a rich cultural and culinary heritage.
Maurizio's big break from the kitchen happened at the Savoy in the mid 80's where he was one of Eighty kitchen staff., when he decided to break the rules to make guest happy. He heard the waiter argue with the Sous Chef when a customer wanted more vegetables, As they were still arguing, Maurizio cooked up some Italian Vegetables and served the guest, by the time the argument finished and the waiter returned to the guest he was shocked to find him happy and eating plenty of vegetables. The next morning the Executive Chef called Maurizio to the office, where he was expected the worst but was in fact complimented and promoted to table chef serving clients such as Frank Sinatra , Sean Connery and Madonna .
Returning home after a few years working in several leading 5 Star Hotels in Europe in the early 90's, Maurizio worked for one of the largest mobile catering trucks in the World 13 metres long and able to cater up to 1,000 meals an hour. This was fine Italian cuisine not fast food and after being contracted to 'Formula One Motor Racing' he toured Europe with his amazing Semi Trailer Kitchen following 'Formula One' to San Marino, Monaco, Monza, Imola and many more. After a five year circuit, he decided to moved away from life on the road to work in Switzerlands resort town of Interlaken. Missing the sunshine a friend suggested he visit Perth where he came over on a work Visa. Seeing so many opportunities with the fresh produce grown in Western Australia, he packed up and moved to Australia.
What's cooking?
Check out our events page to find out what special degustations and events we are planning.