Also known as Mr and Mrs Florry, they are renowned for their connection with iconic Horsham meal, the florentina, commonly referred to as `the florry'.

Alfonso created the crumbed steak, ham and cheese culinary delight while working at Horsham restaurant, Niagara, in the late 1950s.

The dish became a hit within four months of first appearing on the restaurant's menu.

Alfonso said a chef prepared florentinas seven hours a day, seven days a week, to meet demand.

"We sold 3000 a week," he said in his unmistakable Italian accent.

Alfonso worked as a chef at several establishments in Horsham and later developed his own catering business.

Despite retiring about 10 years ago, the popularity of florries and Alfonso's passion for cooking has never diminished.

He continued preparing them in his council-approved home kitchen as a hobby for ardent florry enthusiasts; until now.

Today, Alfonso Baviello will bring a 50-year-old Horsham tradition to a permanent end.

He has made his last batch of florentinas.

ALFONSO Baviello migrated from Italy to Australia in 1956.

With just two suitcases, he left behind his beloved wife Carmela and two young children Michael and John, in search of wealth and better living conditions for his family.

He said he wanted to secure a stable income and buy a home before they joined him.

"I wasn't sure if Australia would be the right place for us," he said.

Upon his arrival, Alfonso worked on the railways in South Australia for 11 months.

During that time the crew chef became ill. Alfonso took over the role and discovered his flair for cooking.

He said the conditions were poor and he spent many nights sleeping on floors of crowded rooms, outside railway stations, or in the open of the Australian bush.

"When I first came it was tough," he said.

"I had to work very, very hard."

This week, sitting comfortably in his well-adorned Horsham home, Alfonso recalled the mysterious circumstances which led him to the Wimmera.

While stationed in Mount Gambier, he dreamt his cousin, who had migrated to Horsham, was injured.

"I called on a bloke, a friend of mine, and said `do you want to come to Horsham?'

"Straight away we got on the train. We came to Horsham and I found my cousin and his leg was broken. He worked at a quarry and he was hurt."

Soon after, Alfonso started work at Niagara, the restaurant where he invented the florentina, prepared countless Italian meals and taught women how to cook.

He said he fell in love with Horsham almost immediately and never looked back, although he missed friends and family who remained in Italy.

CARMELA arrived in Australia along with sons Michael and John in 1966.

Her husband, by then a reputable chef, had purchased a home and declared Horsham a safe and promising town for his family to live in.

Carmela started working in the laundry at the Horsham hospital, alongside many other Italian women.

She went on to work there for 28 years, all the while supporting her loving family and adjusting to Australian life.

"Everything my husband has done, I have supported him," she said.

"We spend a lot of time together and I support him all the way."

Tragically, the couple lost their youngest son John in the late 1970s, shortly before his 21st birthday.

His death was the result of a car crash which also left his brother Michael seriously injured.

Looking at photos of John, which grace the walls and family albums in his home, Alfonso said the close-knit Baviello family came together to get through the distressing occasion.

BUT today Alfonso will turn his attention to happier times.

He has memories of not only 50 years of florry making, but also a successful career, family gatherings, and the many friends he and Carmela have made along the way.

Alfonso never expected the florry to become the celebrated Horsham icon it is today.

He said he never advertised the florentina, but news spread by word of mouth.

Former Wimmera residents would travel for hours to Horsham just for a florry, and tourists would tell friends and family about them when they returned home.

Butchers offer different versions of his creation, but Alfonso is adamant his secret recipe will remain just that.

"Many people have asked me for the recipe," he said.

"A fellow told me once to sell the recipe. He said you'll make a million. I told him I'll never, never, never, sell it. Not for all the millions."

Alfonso said although he enjoyed making florries, he was getting older and the time had come for him to rest.

He said he looked forward to having more time to relax, travel and cook for his family, with Carmela by his side.

Both agreed the title, Mr and Mrs Florry, would remain with them forever.

"I am the Florry Man in Horsham," Alfonso said.

"We will always be Mr and Mrs Florry."

•Alfonso said `florentina' was simply a title that came into his mind when colleagues pressured him to give his creation an appealing name. It was one of many dishes he added to the Niagara menu, which also included fresh pasta and lasagna. He said the name was not to be confused with `florentine', a sweet biscuit.