“Simple good Italian food. That’s what Prov stands for,” says Nic Plantamura, owner and head chef of Brunswick’s newest and most authentic Italian restaurant. Casual enough to be a café, and elegant enough to be a restaurant, Prov’s industrial-romantic design was created by award-winning concept designer Wayne Finschi.
“I wanted to create un posto per mangiare, a great place to eat, where people w
ho’ve just come from work can sit back and enjoy a plate of fresh pasta with a glass of rich red wine.”
Nic grew up in West Coburg, but his family is from Bari, Puglia. Puglese cuisine is Prov’s hallmark. “My mum taught me so much about cooking,” he says, “And I have poured the Barese culinary tradition into Prov.” Nic’s stand-out specialty from Puglia is the panzerotti, a fried savoury pastry filled with mozzarella and tomato. “It reminds me of family, sitting around the table and breaking open the panzerotti as it comes out of the pan piping hot, the perfectly seasoned pomodoro and mozzarella melting out all over your fingers. It’s perfection.”
Nic’s signature Osso Buco is gaining a reputation with Brunswick locals. His simple, tasty, stone-fired pizzas are delicious. “Good Italian pizza is all about the thin base and a few carefully selected fresh ingredients,” he says. Nic is often asked where the name Prov came from.
“That also has to do with my mum! There is a famous Italian cheese called Provolino. In Australia in the early 1970s, Provolino cheese had a boy’s face on it. One day when I was a child I was in a shop with my mother, and they asked her if they could use a photograph of me for the cheese. So for a few months, my face was on the Provolino! Ever since then, Prov has been my nickname. When I was thinking of a name for this restaurant, my mum called me, and when she said ‘Hey Prov, how you going?’ I realized — that’s it! I am going to call the restaurant Prov.”
Nick looks forward to sharing his Barese specialties with locals, and welcoming them in for a cup of coffee or a glass of vino rosso.