Bryan Gerlini has a new project. Classico Moderno will open in October and will be based on Gerlini’s own style of modern-Italian cuisine. It may only be around for six months. The menu is inspired by his home region of Emilia Romagna; famous for its produce such as prosciutto di Parma, parmiggiano reggiano, mortadella and tortellini.
“I will be bringing new techniques to traditional Italian cuisine. In every dish you will find the typical flavours in Nonna’s food, but it is just presented in a more funky way,” Gerlini says.
Classico Moderno will offer diners a DIY six-course or three-course meal and, in keeping with Gerlini’s belief wine is “part of the recipe”, each dish will have a wine-match option. The six courses include dishes from Emilia (the land) and Romagna (the coast). With the three-course option, any extra course can be added for $15, or a cheese course for $10.
During his time at Capriccio, Gerlini became renowned for creative dishes such as his cotechino sliders and mortadella cannoli. These favourites will star at his new pop-up, as will his baked goods, which he first learned to make as young boy in his grandfather’s bakery in Italy.
“Having a background as a pastry chef allows me to be a more complete chef. Honing all the skills necessary to create a style of cooking that honours my background while also taking inspiration from the Australian food culture,” hxe said.
Joining him to create unique desserts is Francesco Guerra, formerly of Gelato Messina. Gerlini has built his reputation through stints at now-closed Darlinghurst pop-up Cafe Paci and A Tavola. He has also spent time working in Michelin-starred restaurants in Italy.