When something is rooted so deep in history, and proudly carries a legacy just short of 200 years, it sure is no easy task to do justice to the tale as it unfolds. It is best then to let the story speak for itself…
Based in the Flamingo Shopping Centre, Modderfontein, near a beautiful dam, you’ll find Buonissimo! – a small Italian restaurant which, for many years, has been one of the best kept secrets of the suburb. However, with the area growing, so is the restaurant and for many it has become a household name when you are looking for authentic Italian food.
The recipes are steeped in heritage and the gnocchi, ravioli, panzerotti, lasagna and tortelli are all handmade. The pizza, well, some say it is the best in Joburg.
Radici profonde (Deep roots)
Hanging on the wall at Buonissimo! is their first restaurant licence issued to their family, certified in Piacenza and dated 1859, just short of 200 years ago. Two generations in Italy and two in South Africa.
The Schiavi family’s osteria in Emilia-Romagna’s hills is traceable back to the early 1500s when it was a horse carriage exchange up until the early 1900s.
Now, let your imagination flow and take your mind back to the old Piacenza-Genova road. Imagine some local wood harvesting labourers and postal staff enjoying traditional rustic cuisine, homemade bread, cheese and wine.
With this in mind you will realise that no matter which roads you travel, you will always come across somebody that will be in your life – sometimes for a season, and sometimes for a very long time and for a very good reason. And, more often than not, the best times shared with the people in your life involve good food.
The lives of Giorgia Chiappini and Daniele Schiavi intersected in 1986 in Salsomaggiore, Parma where both were attending hotel school.
Coming from families with varied backgrounds in catering, from London to Johannesburg, it’s no surprise that the first Ristopub opening in Piacenza, in 1997, was by the newly married couple.
In the early 2000s they branched out to South Africa where the Chiappini family’s famous Venezia Ristorante has been successfully trading since the mid-80s. Giorgia’s parents, Giorgio and Ivana were emigrants from the town Fidenza, Parma.
Long live Nonna Ivana’s legacy
Ivana is a loving wife and the mother of Corrado and Giorgia. She is also a proud chef and the beating heart of Venezia Ristorante Johannesburg for over two decades.
She is described as humble, ingenious with endless knowledge and creativity. Her meticulous, respectful and strict adherence to traditions definitely is the propelling force behind the great success of the group’s iconic restaurants. Invana’s legacy will, and is living on in that of her descendants.
Giorgia and Daniele’s first South African restaurant, Tiramisu, founded in 2002 in Modderfontein, serves a balanced mix of traditional pasta and pizza romana. It is a great success among the residents and the strong foundations of Buonissimo! which opened in 2011 with the participation of the whole family, including Nonna Olga and sons Alex and Cristiano.
Buonissimo! is a thriving establishment pulsing with authenticity, maintained by the famiglia and driven by warm and sincere hospitality of their new partner, Shannon Meager.
Fast forward to 2024
The restaurant industry and food is in Daniele and Giorga’s blood.
‘It’s an amazing thing being able to nourish people. Good quality food, shared at the table is fulfilling in more than just a physical sense. It is human at the most fundamental level,’ explained Daniele.
‘Nonna Olga’s biscotti has been a staple for many years, served with every coffee. My aunt’s recipe for our famous tiramisu has stood the test of time and our handmade ravioli, panzerotti, tortelli are all generational recipes passed down from Nonna Ivana. The list goes on,’ said Daniele.
Looking back over the history that speaks of their success, one can’t but wonder what it is that makes a restaurant work.
‘Sincerity and consistency. We try our best to give the utmost care to every plate served and our staff in the kitchen have been with us for many years, some since the Tiramisu days in 2002. This is unheard of but gives us incredibly consistent product and longevity.’
When asked why they opt for a smaller establishment the answer came without hesitation.
‘Soul. Simple as that. This is not a faceless business or establishment. It’s our dining room and we don’t serve customers, we serve guests.’
What is next in line?
‘Small things that may turn out big … providing nourishment to more people. Slow food served fast.
A working partnership
Daniele and Shannon have been friends for the best part of a decade, and, ‘it felt like a natural fit, people got us confused for a long time, often mistaking us for each other or thinking we were brothers. Our strengths complement each others,’ Daniele said.
Shannon has 21 years’ experience in operations for a multistore group, consulting, working abroad and much more.
‘When I began my first stint in Johannesburg, opening a store in Waterfall, Daniele and I became mates pretty much at a Ferrari exhibition at Kyalami racetrack.
‘I kind of became disillusioned with the restaurant space on a corporate level. I missed the intrapersonal stuff that I originally chose the industry for. Our partnership was a full circle moment for me. We toyed with the idea of partnering up for a while. I think having my baby girl was the catalyst; becoming a family man and not travelling project to project was a big consideration.’
‘I love the human aspect. Breaking bread and sharing a meal and conversation is so necessary. We are social creatures and social eaters and we need to connect.
Embedded in the community
Shannon said, ‘We consider ourselves an epicentre for the community, our guests all know each other and Dan and Giorgia have seen children grow up here. We know most of our guests by name and they know our staff. It’s an incredibly humbling thing to have such support.
‘We get involved as best we can with the schools, golf days and charity initiatives. I currently live across the road and the Schiavi family’s sons, Alex and Cristiano grow up here, working in the restaurant on the weekends. We are not trying to syphon money out of the community we are part of it. Our carpenter, bookkeeper, plumber, insurers, electrician, signage guy are all locals and guests. The kids that answer the phones for deliveries are children of guests. We participate.’
OFF THE CUFF:
To make a partnership work, some things must be agreed upon (or not it would seem).
We ask Daniele and Shannon a couple of questions to see what they agree on or agree to disagree on.
- Your favourite dish
Dan: Fritto Misto
Shan: Panzerotti
- The best time to serve dinner
Dan: 8.30pm
Shan: When you’re hungry
- What’s a family get-together like
Dan: Noisy and messy
Shan: Festive with a game of cards
- What do you always have in your fridge/freezer
Dan: Peperonata/Limoncello
Shan: Fresh fruit
- *If you had to change the menu, what would be added/taken away
Dan: Carbonara added, Alfredo off
Shan: Amatriciana added, America pizza off (but kids love it)
- Who is the best chef in your opinion
Dan: Marco Pierre White
Shan: Jamie Oliver, not purely as a chef but as an entrepreneur and philanthropist
- If you had to serve five well-known people a meal, who would that be and what would you serve?
Dan: Five Nonnas, ravioli in brodo.
Shan: Siya Kolisi, Bertus Basson, David Higgs, Jan Hendrik van der Westhuizen, Wandile Mabaso. A national hero and four great SA chefs. The entire menu, to get incredible feedback.
Text: CARINA VAN DER WALT. Photo: Alex Schiavi
