Adelaide has no shortage of pizzerias. This year has already welcomed Pizzateca, Antica Pizzeria e Cucina and Croydon Social, and there are more to come. But in a food scene stuffed with minimal, thin-crust, wood-fired pizzas, Etica: Pizza al Taglio is bucking the trend.
The new venture from Federico and Melissa Pisanelli will offer an alternative to the traditional Pizza Napoletana Etica is known for. “A lot of what we do [at Etica’s] is about educating people on what Pizza Napoletana is, so a branch of that is educating that pizza is not a blanket term, that it does take on different regional forms,” Melissa says.
Taking its name from the relatively new Roman style (meaning “pizza by the slice”) Etica: Pizza al Taglio will sell pizzas with a thicker base and a generous serve of toppings. “It’s much more innovative and allows us to be more creative with what we serve,” Melissa says. “There won’t be a set menu, but daily offerings put on display.”
“It will change with the seasons, as it does on Gilles Street,” Federico adds.
The produce for both venues is from local farms in Lobethal, Virginia, Ngeringa and Murray Bridge. “Each week, whatever we have access to on these farms, we’ll design the menu around,” Federico says.
Federico says the project has been in the works “for quite some time”. In 2014 he travelled to Rome to learn the art of al taglio under famous pizzaiolo Gabriele Bonci, once dubbed the “Michelangelo of pizza”.
The Pisanellis’ pizza al taglio will bake in an electric oven at a lower temperature and over a longer period than Etica's wood-oven pizzas. They will be sold by the slice and priced according to weight. “You indicate how big you want your slice, depending on how hungry you are,” Federico says.
The Italian street food is ideal for devouring on the go, but the Pisanellis will offer takeaway and dine-in options. The informal, daytime eatery will balance Etica’s dinner trade. “We didn’t want to change the way we do things at Gilles Street. Being one block away, we hope the two sites will complement one another,” Federico says.
The two-storey, former office building is currently under construction, with Oxigen (Flinders University Hub and Plaza) and Interior (My Kingdom for a Horse) handling the design and build. Ground level will be the main event, with indoor and outdoor seating, a long bar and pizza oven, while upstairs will house a courtyard and function area.
Etica: Pizza al Taglio is expected to open in December.
Etica: Pizza al Taglio
84 Halifax Street, Adelaide