Matteo and Fiona Carboni are a dynamic duo who have done just that.

Born in Forlì, in the northern-Italian region of Emilia-Romagna, Matteo has always had a passion for food and wine.

After finishing his studies in Food Science and Technology at the University of Bologna, Matteo travelled throughout Italy, France and Germany discovering artisan producers and some of the great chefs of the world, working in restaurants along the way.

Originally from Wagga Wagga, Fiona worked in wine exports, which took her around the globe many times establishing new markets for a portfolio of boutique Australian wine producers.

Matteo and Fiona met in 2005 in the Victorian Pyrenees, while Matteo was working for Warrenmang Winery.

After a second working visa in Australia, Matteo moved back to Italy in 2006 and Fiona went with him.

The couple settled in Parma, where Matteo joined the famous Academia Barilla, a culinary institute dedicated to the art of Italian gastronomy.

For the next five years, he worked as second chef to Nicola Bindini, and they ran cooking classes together with a team of guest chefs, sharing the art of Italian cooking ranging from small private groups to large international corporations of more than 100 guests.

During this time, Matteo had the unique opportunity to work alongside and learn from some of the greatest chefs and food producers in the world.

Meanwhile, Fiona was offered a position with the Italian food company Greci Industria Alimentare, which enabled her to travel back to Australia – as well as Asia and Eastern Europe – on a regular basis.

After five years in Parma and the arrival of their daughter, Sofia, the Carboni family decided to return to Australia in 2011.

A friend of Fiona’s ran a hotel in Angaston, in South Australia’s Barossa Valley, and had a vacant position for a chef that Matteo accepted on one condition: that it would only be for a month.

That condition lasted only a week – the time it took for Matteo to visit the famous Barossa Farmers Market, which showcases produce proudly sourced from local growers, makers and food artisans every Saturday.

“My first visit to the market opened my eyes,” Matteo said in an interview with Rete Italia.

“The last time I had experienced something similar was when I was a child and my grandmother, Pia, who taught me how to make pasta, explained to me the importance of buying fresh eggs directly from the farmer.”

Matteo immediately phoned Fiona, who was in Wagga Wagga with her family at the time, to tell her that they absolutely had to move to Angaston.

At first, Fiona thought he was joking, but then she realised that Matteo was serious and welcomed this new adventure with open arms.

Matteo extended his contract for six months, during which the couple settled in the town, becoming part of the close-knit community.

At the end of the six months, the pair opened a stall at the Angaston market, where they sold fresh pasta, biscuits and Matteo’s famous soft nougat.

Eventually, the couple established Casa Carboni, an Italian cooking school, enoteca and wine bar.

Fiona said Casa Carboni was born almost by chance.

“One day when I was taking our son Filippo for a walk, I saw a beautiful old shop near the park, with a ‘for rent’ sign,” she said.

Casa Carboni’s weekly menu showcases the finest fresh products from the Barossa Farmers Market, including meat, olives, eggs and cheese.

The cheese is produced by The Barossa Valley Cheese Company, which is located right next to Casa Carboni, on Murray Street in Angaston.

In seizing the moment, Matteo and Fiona have combined their extensive teaching skills, close relationships with producers and love of Italian cuisine and European wine, to provide an unforgettable unique experience for visitors to the Barossa and locals alike.