At the start of 2018, chef and restaurateur David Ruggiero opened La Pinsa, his casual Kennedy Terrace eatery dedicated to Roman flatbread. This place is his and wife Keit’s second Italian restaurant.

The space is an old Queenslander shop – all polished wooden floors and white walls. A tiled bar runs down one side of the venue, and hanging planters add a nice splash of green.

The food is predominantly Italian, but with a touch of Estonian flair. Ruggiero says it's a tribute to Keit, who is from the Eastern European country. The mix ends up healthy, hearty, authentic and traditional.

The extensive menu features antipasti, pasta and, of course, pizza. The hero of the venue is at the rear of the restaurant: an Alfa Pro Opera woodfired oven. It took three months to arrive from Italy.

Ruggiero uses oak and cherry wood to cook his pizzas, which gives them a "completely different flavour". The kitchen is using a pure wheat-flour dough that takes at least two days to rise, meaning everything needs to be prepared in advance. But that doesn't faze the chef, who used to head the kitchen at the Rome Hilton.

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Updated: April 3rd, 2019

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