Life can be unpredictable. One day you might be studying law and the next you’re opening a pizzeria that combines your Italian heritage and passion for ethical food consumption. So reads Melissa and Federico Pisanelli’s story.
When it comes to animal welfare, the Pisanellis recognise there's no way to humanely kill an animal. Etica is about knowing where the food on your plate came from, and that the meat was sourced from farms that give animals healthy and respectful lives.
While there’s no one true way to serve pizza (it differs across the Italian regions), Naples is the spiritual home of pizza and Etica has the AVPN (Associazione Verace Pizza Napoletana) tick of approval. It was the first place in Adelaide to receive it.
The base is doughy, almost pita-like, while the toppings shoot for simplicity. Etica, of course, uses San Marzano tomatoes and real fior di latte (cow's milk mozzarella), like any self-respecting Neapolitan pizzeria would. Simple salads accompany the simple pizzas.
Paired with food is a weekly changing selection of Italian wine varietals, produced in South Australia or Italy. Get in early: Etica closes when the supply of fresh dough runs out.
A recipe from Bar Etica is featured in The Broadsheet Italian Cookbook. Buy your copy at shop.broadsheet.com.au.
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