Raised in Martina Franca, located in the Italian region of Puglia, Martino Pulito recalls Sunday lunch prepared by his nonna, mother and sister for the entire family to feast on.
From just 10 years of age, Martino would venture into the kitchen, learning his mother’s favourite recipes, often consisting of just three or four ingredients that were easily sourced from neighbouring farms or seaside villages.
In his teens, Martino was working in the village bakery, attending school during the day and working evenings into early hours of the morning baking bread
With an obvious passion for Italian cuisine ingrained in his upbringing, Martino went on to hone his culinary skills studying at I.P.S.S.A.R. Castellana Grotte in Bari before making the move to Milan where he became Senior Chef De Partie at AFM Banqueting. Just eight years after arriving in Sydney, Martino has carved out an impressive career in the industry, with local appointments having included Senior Sous Chef and Kitchen Manager at Jamie’s Italian, Head Chef at La Vucciria, Head Chef at Pasta Emilia, and most recently Head Chef at The Morrison alongside Sean Connolly.
Cucina Porto is the culmination of Martino’s childhood memories, a recreation of his family table for guests to enjoy as they discover dishes derived from his family’s favourite recipes and inspired by his Italian home region of Puglia.