Alessandro Tintori grew up on a farm in Tuscany and so when he talks about cooking with the seasons, it’s not just a cliche, it’s a way of life. Having started his chef life in Italy, with a two-year stint in London, and some time in Sydney, luckily for us, Alex now calls Melbourne home. After a wonderful six years working at Il Bacaro with David Dellai, the opportunity arose for Alex with friend and front of house manager, Roby Giannetta to buy Sosta Ristorante in North Melbourne with business partner, Frank Remoundos. Three weeks in and Alex is happily bringing his love of the seasons, foraging and fermentation to Errol Street and is cooking modern Italian food with Australian produce. Alex thinks about food 23/7 and mentions his suppliers as the real heroes, favouring organic produce and hormone and antibiotic-free meat. Sitting in Sosta at dusk as the evening sun slants through the blinds on the window, the art deco lights are switched on and you are handed a beautifully illustrated menu featuring glorious dishes and a glass of rosso di Montalcino must be up there with the loveliest of lovely experiences as you anticipate the night ahead.