I first met Vito when he took over the sponsorship of a local football team I played for. A couple of years into the sponsorship Vito hosted a trip for our team to visit Bella, his home town – a couple of hours East from Naples. There were a number of highlights – playing against Vito’s home team in the most sublime location – taking on a Seria C team (I want to add that we beat them too but that wouldn’t be true!) – and mistakenly being taken for a professional English team. The thing I remember most though was the incredibly genuine, warm and generous hospitality offered by Vito and his friends and family. This hospitality is evident on a visit to his restaurant in Walkley. It’s also rated as one of the top ten restaurants in Sheffield. Here is a glimpse of his story….
What’s your story of getting into cooking?
I was 14 years old working as a forge-master for a friend of my dad’s in Bella. I had a passion for welding and for metal but I also loved meeting people. Another of dad’s friends was a restaurant owner at Verdi Colli (it’s still there). So they gave me a try and I liked it better….. I started as a waiter, then one day they were short of staff and needed a volunteer to work in the kitchen. They ask everybody and I said “I’ll do it”… and I never came out again! 
What do you love about it?
The challenge. The thrill it gives you. To create new dishes that people appreciate. I love a busy night, a busy week… it gives you a buzz even more. I’m 52 years old now – I should slow down a bit. But the more effort the more reward there is. We started winning awards – that was a big achievement for me and my staff.
If you are a professional footballer maybe you need a different sport like golf to relax. But with cooking, for me it is like a hobby too where I can still relax. When I am at home I am cooking all the time. Give me a few cabbage leaves and I’ll create a dish….
What’s hardest about it?
Making sure everything goes smoothly in the restaurant. Occasionally people complain when nothing is wrong – that is hard.
How would you sum it up in three words?
Excitement, anticipation and professionalism.
Anytime when you thought about giving up?
The recession! Sometimes it wasn’t worth opening. But I always kept to my principles of high standards – things still had to be spot on. Somewhere in me I had a confidence that things would turn good again…
A particular high?
In 2011 – there was the moment when I found myself in the restaurant and it was busy busy busy. The restaurant was full. Putting all the money into the restaurant just to survive. Before busyness was a bubble – it didn’t last but now it had become normal. For the first few months it was very hard to cope with the demand – but we learnt to cope with it. So a 100 people in an evening now is like how it was having 40 people before. But we always have the philosophy to look at people as individuals first…
An embarrassing moment?
Ruby Wax visited with a crew for the theatre production they were doing. I asked her for her autograph – and she pulled her trousers down! She was joking with me but I was so embarrassed. Actually though she was lovely.
Is there anything you are particularly looking forward to/ambitions?
Creating new dishes and discovering new wines. If I find a brilliant wine I will do everything I can so that we can bring it to the restaurant.
What are you most proud of?
That this place is successful. And when I hear a customer say “Oh we know this place because of the good reputation” – that makes me proud.
Favourite quote and/or piece of advice you’ve been given that has helped/inspired you on your way?
“If you do your job right you will be successful”. That is something I was always taught whilst working in Bella. I was taught this since the age of 14.
