Owner and head chef, Maurizio Trotta is no stranger to food. Born and raised in Venezuela, Trotta grew up in an Italian household that had strong foundations in the kitchen for him.
Food preparation and sharing a meal meant wholesome family experiences as a child for Trotta, which he has instilled in his cooking at Olas Arepas.
When Trotta decided to make the move down to New Zealand, he quickly missed his home food and connections to his family in Venezuela. Hence, Trotta took the opportunity to begin making Arepas at weekend markets. After 15 years and many trials, tribulations, and triumphs, Olas Arepas was opened in Ponsonby four years ago.
Olas Arepas are gluten-free flat buns made with cornmeal and filled with a conglomerate of healthy and vibrant Latin flavours. Using authentic imported ingredients keep the flavours fresh and exciting. As Olas Arepas has progressively gained more customers, they have begun to include innovative new products for the entire customer base. The new Mulata Arepa is filled with pork belly, cheddar cheese, greens, sweet plantains, and cherry tomato salsa, and has already been a big hit on the market.
Since cementing its position as a popular dining location, Olas Arepas has accumulated many positive reviews. For Trotta, one award in particular had a sentimental touch.
“Winning best Latin American restaurant in NZ by the NZ Latin Awards was a huge experience, and super rewarding.”
Trotta has encouraged aspiring chefs to give it a go, but to be prepared to work.
“Get ready to work hard. It is extremely tough having to balance life and cooking, but the rewards are certainly worth it.”
Balancing operating a full-time job and running a business whilst starting a family has been a rollercoaster for Trotta, who didn't complain. He said that he has loved working over the past few years and has no interest in slowing down.
Trotta Believed that hardships experienced throughout the Covid-19 pandemic have begun to phase out. He said as the borders re-open, things will get better.
