Zecca Handmade Italian
Zecca Griffith is about getting back to the true roots of regional Italian food.
Ben, Daniel and Michaela are three locals passionate about simple seasonal cooking, local produce and Italian culture. Together they bring old recipes back to life in a bustling cucina housed in the iconic Rural Bank building where everything is prepared fresh daily with an ever-changing lunch and dinner menu.
The name “Zecca” in Italian means “mint”, where your money gets printed! This building was originally the Rural Bank and this is one way Zecca is paying homage to its history.
They aim to nourish the community with wholesome, quality, seasonal and authentic regional Italian food, using fresh, locally sourced produce. They work together with local farmers and producers to showcase the best of what Griffith and the surrounding area have to offer.
The idea is to help create a sense of community, whilst representing Italian heritage in the preparation, education and sharing of traditional Italian food.
Producing the Riverina’s only dried artisan pasta range, Zecca uses traditional Italian techniques, bronze dies and slow drying combined with Australian-grown, export-quality durum wheat semolina to produce a premium product doing the region proud. They also produce their own gluten-free pasta made from one hundred per cent Australian chickpea flour.
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Zecca Griffith is about getting back to the true roots of regional Italian food.
Ben, Daniel and Michaela are three locals passionate about simple seasonal cooking, local produce and Italian culture. Together they bring old recipes back to life in a bustling cucina housed in the iconic Rural Bank building where everything is prepared fresh daily with an ever-changing lunch and dinner menu.
The name “Zecca” in Italian means “mint”, where your money gets printed! This building was originally the Rural Bank and this is one way Zecca is paying homage to its history.
They aim to nourish the community with wholesome, quality, seasonal and authentic regional Italian food, using fresh, locally sourced produce. They work together with local farmers and producers to showcase the best of what Griffith and the surrounding area have to offer.
The idea is to help create a sense of community, whilst representing Italian heritage in the preparation, education and sharing of traditional Italian food.
Producing the Riverina’s only dried artisan pasta range, Zecca uses traditional Italian techniques, bronze dies and slow drying combined with Australian-grown, export-quality durum wheat semolina to produce a premium product doing the region proud. They also produce their own gluten-free pasta made from one hundred per cent Australian chickpea flour.
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