Angelo and Alfie Mercuri join The Food Guys to tell the story behind one of Lygon Street's most recognisable restaurants and how their family has continued evolving it through decades of change.
From taking over Universal Restaurant and working seven days a week and 16-hour days, to surviving the GFC, COVID and a completely changing Lygon Street customer base, the brothers explain how it took years before they finally found the formula that created the queues you see today.
We also get into their newest ventures, including GLO Gelato, the obsessive R&D behind their pistachio and tiramisu flavours, why they'll sacrifice profit before compromising a product, GLO Pasticceria, Wilding Foods and what's next for the family.
Plus: what really happened to Lygon Street, why service can matter more than the gelato itself, the pistachio craze, Continental cake, family business arguments and their ultimate death row meals.
Follow their socials here @glo.gelato @glo.pasticceria @universalrestaurant
You can order Italian cakes from Glo here
Thanks to Royal Stacks for sponsoring the podcast.
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