Pino's Dolce Vita in the Media

25 September 2014 | By John Newton

If there is a better smallgoods butcher than Pino Tomini Foresti of Pino’s Dolce Vita in Sydney or indeed Australia, then I’d like to know who it is.

I’ve had the privilege of watching Pino work many times, the last an offal demonstration which I stupidly didn’t record either properly in words or with images. But watching this superb craftsman extract, identify, clean and cook all the bits we forget to eat was eye-opening – and palate challenging. I bravely ate a testicle schnitzel only to find that I loved it. Sweet, nutty (hah) like sweetbreads. But try putting it on a menu.

Anyway on a recent Sunday I was invited to watch Pino and a bunch of chefs from my friend Stefano Manfredi’s restaurant Balla learn how to make salami, Pino’s way.

15 July 2014 | By Angela Saurine, The Daily Telegraph

Pino’s Dolce Vita named most outstanding food store in Australia at delicious. Produce Awards

WHEN Pino Tomini Foresti began selling salami and prosciutto in Sydney in the 1970s people used to say his store smelt like dirty socks.

At that time there was little appreciation for high quality Italian meats and smallgoods in Australia.

A lot has changed since that time, with people now coming from as far as Nelson Bay and Canberra to stock up on wares from his Kogarah store, Pino’s Dolce Vita and top chefs coming to shop when they are looking for something special.

“When I first started people used to say: ‘What’s that wog tucker? Are they really eating that?” Foresti says.

11 April 2014 | By Time Out

Sometimes there's nothing better than taking home some hand-made meatballs or salami from Pino's. What? You live with a houseful of strict vegans? Hey, don't worry. One major drawcard of this traditional Italian butcher is that you can choose from their extensive selection of smallgoods and have them turn it into a sandwich for you to eat on-site, and out-of-sight.


27 April 2013 | Host: Mike Whitney

Step through the door and into the home and heart of the Tomini-Foresti family, where there is over thirty years of serving Sydney the best salami in the land. With over seven generations of skill and knowledge in making this cured delicacy, you’re sure to enjoy the experience.

It is part butcher shop part deli, but most of all it’s a mecca of manufactured meats. Learn the skill of preparing cured meats at a workshop run by the sultan of salami himself, Pino Tomini-Foresti. Pino is proud to present fresh meat produce including Taralga Springs pasture-fed beef, Gundooee organic Wagyu and Bangalow sweet pork. He also stocks the highest quality chicken, veal, goat and kangaroo.

3 June 2012 | By Rebecca Varidel

It’s 40 years since Pino Tomini Foresti opened Pino’s Dolce Vita Fine Foods. Long before that, as a boy of 12 or 13, he started working with his father. Before he was allowed to ever serve customers, he tells me, he had to be able to bone the head of four different animals to the absolute detail required by his father – to remove the meat in one piece.

Pino is known for his sensational salumi. So, that’s how Saturday lunch this weekend started. With a platter. It’s a must.

11 April 2012 | By The Hungry Mum (Blog)

PINO’S Dolce Vita at Kogarah really is a slice of heaven for lovers of traditional Italian smallgoods.

The store has been seducing fine food lovers since it opened as a traditional Italian butcher store in 1978.

Husband and wife team Pino and Pia Tomini Foresti recently expanded their store, and the once-poky butcher shop now houses a commercial kitchen (albeit decked out with domestic ovens), coffee bar, enormous communal dining table, glass-fronted prosciutto holding area and even a display of Vespas.

Cooking classes are offered by chef daughter Carla, and the Tomini Foresti boys also work in the shop.

A range of Italian-sourced olive oils, pastas and sauces are available, the type of products that you won’t find in supermarkets.

1 March 2012 | By My Kitchen Stories (Blog)

So whats on the at Pino’s Dolce Vita?.

A “traditional” Restaurant, where the family hope to serve well crafted “authentic” cuisine in a family atmosphere. Memories of wonderful Italian family style restaurants is the driving force behind this project. The plan is to introduce a guest chef, each month , who will cook with Carla (daughter). In April the planned cooking school will open , promising classes by Pino covering traditional charcuterie making.

25 October 2010 |

CARLA Tomini Foresti doesn't need to go far to shop, in fact the shop comes to her. Her dad just happens to be Pino Tomini Foresti of Pino's Dolce Vita in Kogarah.

It's time well saved, as the dish she likes to cook needs to be on the stove for six-to-eight hours.

"It's every second Sunday or so," Carla says. "Whenever Dad says to me 'I have these cheeks, would you like to cook them?'. It is an absolute favourite of everybody."

When he first offered them to her, he gave Carla instructions to cook it slowly as her grandmother did and she has been been using that recipe since.

"My grandmother makes bottled tomato sauces, our own passata, so Dad said to me 'cook it in tomato sauce until it becomes a ragu in about eight hours'," she says.

14 July 2003 | By John Newton

A true artisan of Italian meats and specialities

Pino Tomini Foresti began as a boy, helping his Uncle Frank make smallgoods, by hand, in the family shop in Calabria.

"There are not many butchers like that left. Even in Italy today, most smallgoods are made in the factory, not artigano [by hand], the way dio commande [literally, God ordered]."

Today, Tomini Foresti makes his beautiful salami, prosciutto, coppa, pancetta and cotecchino by hand in the back of his immaculate shop in Kogarah.