Things fell into place when business partners Guiliano Vello and Christian D’Angelo wanted a fresh start opening a new café project.
First, the land and venue they wanted suddently became vacant. Then, Guiliano took advantage of his long-standing relationship with George Haralabakis at Grinders Coffee and made the decision to take the iconic roaster brand with him to his new venue, Sfizio Cucina.
“I was so impressed with Grinders’ support. It took one and a half months to convince my business partners, but once I did we haven’t looked back,” Guiliano says.
Sfizio Cucina uses Grinders’ Organic Fair Trade blend on its Rancilio Classe 9. This blend is features bright acidity, rich sweetness and medium body. The aroma consists of pungent sweet fruit. The long, smooth aftertaste features notes of fruit and chocolate.
“It really does taste great. I look for a clean tasting coffee with a nice and robust after taste,” Guiliano says.
“We want our fans to be happy and we need to keep them coming back time and time again. With this blend, our beautiful food and top-notch service, there’s no reason they shouldn’t,” Guilano says.
An extensive variety of milks are available to complement the coffee menu, including almond, soy, and coconut, as well as organic tea.
Guiliano has designed an open, warm, and inviting space for families to come and enjoy, with facilities so clean he says it’d be safe enough to eat off the floor.
But rather than do that, the head chef has prepared a breakfast and lunch menu that’s full of “family classics” Guiliano says people want to enjoy when out as a family. Sfizio Cucina use a large variety of locally-sourced produce, including fresh freerange eggs for its breakfash menu, and homestyle cakes prepared from locals in the area. Must-try items include the marinara, pizzas, and risottos. Cold press juices are also available and a perfect choice of the summer months.
“The best feeling is giving someone the pleasure of good food and good coffee. When customers give us positive feedback, it’s such a rewarding feeling,” Guiliano says.
