A small town in Italy where balsamic vinegar and Ferrari share the same air taught Matteo two things: food should slow time, and precision is a kind of love. That’s the heartbeat of this conversation—a founder who brought his family to Utah to build a restaurant that feels like Sunday lunch, where you leave knowing your people a little better.

We dig into the moments that forged his approach: learning endurance in open water, sharpening his problem-solving with math and economics, and choosing a culinary path that favors heritage over hype. Matteo explains why he keeps dishes to a handful of impeccable ingredients, how he spent years securing an award-winning Parmigiano Reggiano from dairy No. 168, and what it takes to make a classic like lasagna feel new without changing a thing. There’s joy in the craft too: the cult-favorite whipped brie, the notorious puttanata born from a friendly kitchen argument, and a Banksy-inspired cheesecake that tips its hat to the invisible artists behind every plate.

This is also a family story. His mother bakes focaccia at sunrise and runs the books with the rigor of a former credit director. His father calibrates service like a seasoned CFO, guarding quality in the heat of the pass. Their team treats the kitchen as a studio, experimenting, refining, and adding dishes only when they meet a shared standard. We talk about opening day with zero marketing, the compounding power of word of mouth, and why Ninth South’s human-scale energy is the right fit for hospitality that lingers.

Looking ahead, Matteo sketches a vision for affordable excellence—an Italian concept that widens access without lowering the bar—and teases Italian brunch with a white-chocolate hollandaise that still haunts his dreams. If you believe food should connect people, not just feed them, you’ll find a lot to savor here. Listen, share it with a friend who loves authentic Italian, and leave a quick review so more curious eaters can discover the show.

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