Supreme Cabanossi, ham, mushroom, capsicum, onion and olives. Diavolo Hot calabrese salami, chilli, red capsicum and olives. Capricciosa Ham, mushroom, olives.
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Napolitana Anchovies, olives and oregano. BBQ Chicken Chicken, onion, mushrooms topped with bbq sauce. Seafood Mixed seafood, fresh garlic and parsley. Penne Arrabbiata V Napoletana sauce with heat from chilli and garlic. Penne Alla Norma V Napoletana, garlic, eggplant topped with fresh ricotta.
Penne Soprano Italian sausage with mushrooms and shallots with Napoletana sauce and basil. Spaghetti Aglio e Olio V Garlic, parsley and extra virgin olive oil, breadcrumbs and chilli. Spaghetti Bolognese Traditional meat based bolognese sauce. Spaghetti and Meatballs Spaghetti and homemade meatballs like Nonna used to make.
Spaghetti Marinara Calamari, prawns, octopus, mussels, garlic and chilli in Napoletana sauce. Homemade Lasagne Italian lasagne the way Nonna would make. Tortellini Boscaiola Mushrooms, ham and parsley in a creamy sauce. Lamb Ragu with Pappardelle Slow cooked lamb ragu with a hint of chilli. Chicken Pesto Pappardelle Chicken, hommade rocket pesto in creamy sauce with pine nuts.
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Pumpkin Risotto V Creamy roasted butternut pumpkin risotto. Porcini Mushroom Risotto V Earthy porcini mushrooms in a creamy sauce. Children's Pasta Spaghetti Napoletana. Penne Napoletana. Spaghetti Bolognese. Penne Bolognese. Pollo Fritti and Fries Homemade crumbed chicken tenders. Gelato 3 Scoops.
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Sorbets 3 Scoops. Jason: Yes, we take group trips — taking a few restaurants at a time — roughly two times a year. One year we had 17 people. We have them experience it first hand and visit the families that own the flour, the tomatoes. Jason: Most things, yes. Italians are passionate about fresh food.
They have a warm and inviting culture. Jason: First and foremost, we find people like Andrew who are passionate about food and people. We mandate that owners are owner-operators in each of our locations. Myself, Christian and Justin all stay close to the restaurants. Christian manages all real estate and development, I run restaurant and franchise operations and Justin, our CEO is passionate about all of it. It keeps us connected. We like to surround ourselves by great people and hire people better than us.
Our goal is to replace ourselves eventually. In one word though? Speaking of unpretentious I turn to the owner of Famoso Highstreet, Andrew, and ask him about the culture. Andrew: This company is backed by a lot of passion and experience. They are very picky about who gets restaurants. They want the right person first. They also care about the little things and want to see me keep developing in my role. I got the opportunity earlier than expected and in a place that I call home.
How cool is that? Highstreet too is so cool. Watch here for upcoming classes. All classes will be held at the Abbotsford Family History Centre.
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Staff training takes place the last Wednesday of the month PM at the Abbotsford Family History Centre and is closed to the public on these nights. The centre has a collection of books, maps, dictionaries and gazetteers you may use for your research. All library computers have Internet access. Personal laptops can also be connected to the Internet.
