It’s a name which invites the public to come in and eat as part of the family.

Located on Lygon Street and run by Teresa Bruno, this modest restaurant offers delicious authentic Italian fare in a warm and friendly environment.

“My husband Franco suggested the name ‘Zia Maria’,” Teresa said.

Teresa’s kind nature makes diners in her restaurant feel as though they’re part of the family.

Teresa manages the restaurant and cooks all of the food on the menu, a job which gives her great joy and satisfaction.

“My husband has been a great life partner,” Teresa said.

“He has always encouraged and guided me in everything we have taken on together.”

Both Teresa and Franco hail from the province of Cosenza, the former from Amantea and the latter from Domanico.

They arrived in Australia in April 1970.

Teresa draws on Calabrian cooking traditions, taking inspiration from her mother Pina and her brother Pino, who is a chef.

“My brother has helped me a lot to broaden my knowledge and gain more professional experience,” Teresa said.

“Meanwhile, my mother encouraged me to use Barilla pasta and that is what we use in my restaurant.

“Not only is Barilla top quality, it also reminds me of home.”

Several weeks ago, Teresa received a special award from Barilla: a certificate signed by Paolo Barilla, owner of the company.

The certificate was given to Teresa by Terry Ryan, managing director of Barilla Australia-New Zealand.

Zia Teresa has been serving Barilla pasta for 20 years: since April 29, 1985, when the restaurant was opened after Teresa, Franco and their children Andrea, Cinzia and Linda returned from a stint in Italy.

Obviously, the restaurant also serves homemade pasta, such as gnocchi and orecchiette for the traditional Calabrian dish orecchiette con salsicce e fave.

The menu is simple yet varied, featuring fresh ingredients and rich dishes made with love and attention.

“I love that my job allows me to give something good to others,” Teresa said.

“I feel like I’m at home, especially because I’ve built a great bond with those around me ... that’s important to the success of a restaurant!”