Wellington Phoenix midfielder Reno Piscopo loves his football and adores his pasta.
So, when the classy 22-year-old was introduced to The Fraternity Club, it was a perfect match.
Piscopo’s admiration for fine Italian food will be enhanced as the Phoenix have confirmed that they’ll be based in Wollongong for the A-League season and dining at The Frat.
“I love my Italian food. I’ve tried some of the pastas that The Frat has given to us (players). They’re pretty good,” he said.
“As soon as we were told that we can get our lunches at The Frat, I knew it was going to be good food and it was going to be fresh.”
With an Italian background, Reno is not only fleet-footed on the field, he is also familiar with Italian cuisine.
“I’ve been living by myself since I was 18, so I was forced to learn quickly from my parents (Joe and Lisa) on how to cook,” he said. “When I was (playing) overseas I’d ask my mother for her recipes and try to copy them. It was a good way to learn.”
Originally from Melbourne, Piscopo says he is impressed with Wollongong. “It’s a good town. It’s got the beaches, a good city vibe, great lunches and coffee and is close to Sydney.”
Piscopo also has a rich and proud football record.
Now in his second season with the Phoenix, he was runner-up for the A-League Young Player of the Year last season (under 23).
Prior to this he signed for Inter Milan in 2011 as a 13-year-old, playing for their youth team and Italian teams Torino and Renate.
His goals for 2021 include a big season with the Phoenix and a spot in the Australian team competing at the Olympic Games in Tokyo in July.
“I want to be more involved with my contribution. I want to have more goals this season, more assists and play a bigger part with the team,” he said. “I also want to win the league. I think we can go all the way this year.”
As for the one ingredient that keeps him fit in training and on the field, Piscopo has labelled two types of pastas that is winning his heart at The Frat. “My favourites so far have been the mushroom pasta with cream and the mince and spaghetti pasta,” he said.
Written by Nathan Simpson