Earlier this month, ILVE and Giovanni Pilu, owner of Pilu at Freshwater and dear friend of the brand, co-hosted an intimate and exclusive dining experience at ILVE’s Sydney Showroom. Guests were seated around a luxurious table setting and treated to Chef Pilu’s Sardinian menu (with matched wines, of course!)

Table setting

Carlo Illotti, ILVE Managing Director (pictured below, on the right), was at the dinner, so naturally ILVE sat down with him between courses to get his views on Italian-Australian relations!

Antonio Ruffatto, ILVE Export Manager (L), and Carlo Illotti, one of the Directors of ILVE Italy (R), with Giovanni Pilu (centre)

Why do you think ILVE has been so successful in Australia, Carlo?
In Australia – thanks to Mr Colbert [Jamey Colbert, Managing Director of ILVE distributor Eurolinx] and our collaboration of more than 25 years – we found a valuable supplier; not just a supplier, actually – we feel like a big family. Our intention is to grow, together, both in the market and in general.

Pilu addresses guests

And why do you think ILVE has become so successful in Australian homes?
Australians pay very close attention to the quality of materials and of designs. Until a few years ago, the design was something that was not so important for household appliances, though people recognised us as a leader in design and in quality, which is what separates ILVE. Another major strength of ILVE is the quality of the end product in the home: the cooking. The cooking aspect is very important: we studied the appliance in its commercial usage, and we then applied what we learnt about commercial appliances to domestic appliances. There is nobody else who has done this in the market. So, to summaries: quality, design, and performance are the keys to our success.

Pilu Team

Finally, what is your favourite ILVE product, Carlo?
The cookers, of course! The cookers are the result of the combination of all our knowledge about cooking.

Canapes

Just to make you jealous, here’s the menu!

Canapés/Aperitif

First Course
Fregola “risotatta” nettles, almonds, lemon and scarlet prawns.

Main Course
Rainbow Trout, garlic cream, rainbow chard and bottarga.

Dessert
Domori dark chocolate delice, almonds and sheeps milk yoghurt.

PHOTOS: Attila Szilvasi