“Let’s keep it short, okay? I’ve got so much to do, but I’m happy to talk to you,” she begins, with the unshakable sense of duty and passion for her work that has defined her life.

Born in the province of Benevento, Italy, Angelina came to Australia as a young girl, just 12 years old, with her mother and sister. Her father had arrived earlier, like many Italian migrants in the 1950s, in search of a better life.

“I’m grateful to my parents for passing on strong values: family, hard work and kindness. I built my life through determination, humility and a lot of heart,” she says.

She’s quick to point out that she never trained as a chef. Everything she knows, she learned by doing; driven at first by necessity, which quickly blossomed into a calling.

“I lost my job as a professional seamstress when foreign labour arrived, and work dried up,” she recalls, “I was tired of looking for something new with no luck, so I decided to follow my husband, who was a professional chef and had been working in restaurants for years.

“I started by peeling potatoes, preparing meat … and slowly, I began to get noticed. ‘She’s Italian, why don’t we have her make the pasta?’ they said. That’s when they realised I could do a lot more. And from that moment, I never left the kitchen.”

She laughs at the memory, those tough early days shaped her, and she carries them with pride.

Now nearly 73, Barrossa still works with the same energy and enthusiasm as someone just starting out. Every night, she cooks side by side with a young Thai colleague, with whom she shares what she describes as a “silent but effective” understanding.

“We don’t talk; we just work hard and somehow, we understand each other!”

Her dishes, strictly traditional Italian home cooking, have become a signature for the restaurant’s loyal clientele. From rich ragù to prawn and truffle risotto, everything is handmade with care and love.

“I cook the old-fashioned way; I don’t use measurements!” she says.

Over her long career, Barrossa has worked in some of Sydney’s historic Italian restaurants, in roles ranging from cook to supervisor. She’s witnessed the evolution of Italian cuisine in Australia, watching generations of workers, customers and even owners come and go, including at La Botte D’Oro, where she’s now been for over a decade.

Today, she works alongside Gabriele Franco, the young and attentive manager of the restaurant, whom she describes as “excellent, smart and respectful”.

“Together, we carry on the tradition. We update the menu every two weeks with new specials, but we stay true to the soul of Italian cooking.”

With the intense pace of restaurant life and long hours on her feet, we can’t help but wonder: what’s her secret for staying so full of energy?

Whatever the mystery ingredient may be, we hope she adds it to the dishes she so lovingly prepares for the devoted patrons of La Botte D’Oro.