Five minutes with Matteo Sassi, Florence Gelato

Who are you?

I’m Matteo Sassi, the owner of Florence Gelato at Capital Food Market in Belconnen. I’m also a bodybuilder: I placed in the top five in the national competition!

Tell me about Florence Gelato.

It’s my second baby! I’m trying to recreate the gelato from my hometown Florence, using regional recipes with an Australian twist.

How did you get into bodybuilding? And how do you balance it with your career as a chef?

I started my career in bodybuilding and had my first show in 2015. Since then I’ve tried to get better every year. Pastry is all about technique, so once you are knowledgeable and experienced you don’t need to taste too much to know if it’s a good product: you can just see if it’s right. I just taste small amounts of new flavours to make sure they’re right.

What is your food philosophy?

Go find the best produce and touch it the least amount possible. And put some of yourself into what you want to create.

What is your favourite ingredient to use when cooking?

I’m very passionate about ingredients which is why it is so nice that we are located here at the market!

When I see perfectly ripe, seasonal fruit, I get excited and my mind is running like crazy and I start to create. I love Australian ingredients: macadamia, wattle seed, finger limes, and other native ingredients.

What’s an underrated Canberra venue that you love?

Never change a winning team: it’s not underrated but we love Raku! We love Japan, we love sashimi. They have good produce and we like their very minimalist style. They never disappoint.

Where’s the best place for a coffee in Canberra?

Sonoma Bakery in Braddon. I actually worked for them for five years when they opened in Canberra. I moved to Canberra for my wife Julianna.

Who is your dream dinner party guest and what would you make them?

I’ve worked with a lot of people all over the world but we never find time to catch up now, and they’re all overseas, so I would invite old colleagues. We would just talk about all the time we spent together.

I would make them nice pasta, maybe a seafood pasta. Make a stock with prawn shells and use different fish, depending on what is available that day. I’d keep it very simple with a little tomato and good quality olive oil. My mum sends me olive oil from my uncle’s farm in Italy!

What is your current food obsession?

I’m a pescatarian and a bodybuilder, so my four ingredients are fish, veggies, olive oil and rice. I have a lot of salmon and barramundi roasted in the oven every day.

What’s the best thing you ate this week?

My special – the spiced pumpkin pie gelato!

What’s a food that reminds you of your childhood?

Pasta. My grandma’s lasagna, from when I used to eat meat, or any of my mum’s cooking really. I still make lasagna for special occasions, but now I make a vegetarian version.

What’s a normal breakfast for you?

Barramundi, broccoli and olive oil. I’ve got to get those macros!

Where do you shop for groceries?

Here at the market: I get my fish from Sea Harvest and fresh fruit and vegetables from Tom’s.

When you can’t be bothered to cook for yourself, where do you go and what do you eat?

I like to pick up some sashimi from Sea Harvest after work, usually salmon or tuna. We have it with wasabi and soy sauce and sometimes we make it into a poke bowl.

Where are you travelling next?

First, going back to Italy to grab my mum and bring her here. And then we’re going back to Japan. We just love Japanese food, culture and places.

Where would you take a visitor to Canberra?

A nice walk around the lake and the view from the top of Mount Ainslie, and then Florence Gelato.

An easy one to finish – what’s your go-to coffee order?

Espresso!

Florence Gelato is located at Capital Food Market (formerly Belconnen Fresh Food Markets), Market Street, Belconnen.
Follow Florence Gelato on Instagram.