That’s Enrico is a 20-seat pizzeria in Lobethal by Enrico Sgarbossa, a former flour technician for Italy’s Molino Dalla Giovanna and founder of Sydney’s Al Taglio.

After relocating to the Adelaide Hills, he opened this intimate space to showcase distinct pizza styles aside from his popular padellino – including a thin Roman style made with sourdough, a gluten-free option and one with a double-cooked ciabatta-like dough. It’s all made using 100 per cent Italian flour and mostly local ingredients.

Toppings range from spicy salami to lasagne-style bolognaise and potato with truffle. There are also pies with Japanese-inspired touches like togarashi and mayo. Plus, rotating pasta, salumi, cheese and a crowd-favourite tiramisu. Leftover dough is baked into Sgarbossa’s signature “zero-waste bread”.