Stefano De Pieri opened Stefano's Cantina in the cellars of Mildura's Grand Hotel in 1991. Stefano's deeply personal take on the Italian cooking he grew up with in his home town of Treviso, Venice was taken with aplomb by the locals, and nearly 35 years later, it still endures. This sauce packs a touch of heat. While perfect for pasta it also goes well in a seafood broth or over baked vegetables.