Footnotes

PROVENANCE
The Lucio's Collection, Sydney

LITERATURE
Lucio Galletto, The Art of Traditional Italian, Lantern, Sydney, 2014, pp. 94-95, 97, 239 (illus.)

I knew about Lucio's long before I actually ate there because of his renowned art collection adorning the walls. It's rare to see a business publicly promoting art like that and of such quality. I can't actually remember when I met Lucio as it feels as if we have always been close. You are welcomed into a community of artists and I quickly realised that the artists come first and the art second. All the works in fact reflect the mutual respect and great friendship he has with all the artists who have gifted him the works hanging in the gallery. It's obvious art is a natural part of Lucio's life in the same way it's natural part of the experience of eating at Lucio's. He's grown up around a love of good food and art and sees them as natural bedfellows. (Most artists would agree with him).

To be shown such respect by a person of Lucio's calibre is wonderful and like many artists before me, and since, I loved the idea of having my work hanging in the restaurant in such great company. Lucio's passion is infectious and it is not uncommon for diners to follow up their interest in a particular artist that's been sparked during the course of their meal. It is a wonderful setting for people to be able to slowly digest a painting.

I certainly count Lucio and his wonderful family and staff as friends. Even during the lockdown Lucio's son Mateo brought over and served a beautiful meal with my favourite duck dish and enough tiramisu for a couple of nights after as well. I also invited Lucio and his wife Sally to our place for dinner but lost my cooking nerve and asked Luke Sciberras to cook instead. At least I was then able to enjoy the meal!

Although I am sad Lucio's is closing and the collection is being dispersed, I know there will be a new incarnation of the restaurant somewhere and in the same way for all his artworks. They will find new lovers but I'm sure their time with Lucio will now be part of their DNA. In fact I'm sure a lot of people will want a little piece of Lucio's and in this way the restaurant will live on and continue to give pleasure.

Euan Macleod