Eco Studio Fellini
Event in Gold Coast

Fellini offers its customers only the best quality traditional italian cuisine perfected over generations of family cooking. Since fellini's establishment over 13 years ago our food has won us international acclaim and over 100 industry accolades and awards. The proof is the in pudding. Our menus draw upon influences from various regions across italy with a strong focus on representing neapolitan and tuscan cuisines. Our dishes offer a fusion of traditional italian cooking combined with modern techniques and ingredients. Open from midday for lunch and dinner from 6, come see what all the fuss is about.

Carlo Percuoco was born in Naples and developed his culinary skills after growing up in the family business, Sydney’s famous Pulcinella restaurant. He mastered his pasta making skills busy closely throughout the years with pasta makers in Italy and has been involved in a CSIRO project for the pasta industry in Australia. Carlo’s impressive history also includes the creation of the Gold Coast Chapter of Slow Food. Being the youngest of the Percuoco dynasty, Carlo has the good luck of having the best teachers in his mother Olympia and father Mario and brothers Armando and Tony. Carlo believes to become a huge restaurateur you need vast teachers, a good attitude and be very humble. He formed a partnership with the Percuoco family after becoming the Executive Chef at Ristorante Grissini and later became a partner. Since then the acclaimed chef has won many coveted awards, including Signature Dish of the Year and has been regular international guest chef. Anna began cooking at a very young age and started her apprenticeship with her father Mario Percuoco who continues to be her inspiration. Hasty in Anna’s career she discovered an underlying passion and ability in creating classic Italian sauces. She prides herself on traditional Italian cooking methods, which have resulted in an amazing journey within the industry for 31 years. Anna has four of her classic sauces bottled for sale at Pastificio Fellini and says that the restaurant business is her life. From the young age of 16 in the heart of Naples in Italy, Raffaele began his two year apprenticeship at a classic pasta making factory. At 18, he immigrated to Australia where he continued his passion for pasta making in Hobart, Tasmania. But it was Ristorante Fellini where Raffaele started to make fresh pasta from a small machine in the kitchen and sold small amounts at customers’ request. In the first year alone Pastificio Fellini was awarded seven awards for their delicious pasta and sauces. Together the partner’s fresh receive on customary Italian cuisine handed down through the generations has won Ristorante Fellini more than 100 industry accolades since its inception.