Pizza e Birra
There’s no confusion over what goes on at Pizza e Birra. For owners Dario D’Agostino and Joe Codespoti it’s all about creating real Italian food, just like back home in Abruzzo.
Accordingly, Pizza e Birra has an Italian trattoria atmosphere. Each customer is treated like extended family. It’s lively, welcoming and you’re guaranteed to leave full, just like after dinner at nonna’s.
As you’d expect, pizza is the cornerstone of the menu, with 29 different choices. The Patata, with potato, pancetta, caramelised onion, smoked scamorza, fior di latte and rosemary is the star of the Bianca (white) section. When it comes to Rossa (tomato-based) pizza, it’s hard to go past the Friarielli with pork sausage; and the simple Bufala, with buffalo mozzarella and basil.
Past pizza there’s cozze gratinate (baked mussels); gnocchi campagnola with gorgonzola and walnuts; and a handful of other pastas. Both pizza bases and gnocchi can be made gluten-free with banana flour imported from the Philippines. This ingredient is a rarity on a menu that’s otherwise dominated by Italian imports.
That goes for drinks, too. Birra Moretti is on tap alongside seven other beers and a locally made cider, Sidro Del Bosco. Most wines come from Abruzzo vineyard Podere Castorani, which the owners have family ties with. Expect montepulciano, trebbiano, garganega, sangiovese and other classic Italian varietals.
One tip: order the Fior Di Fragola before you leave. It’s a strawberry pizza with Chantilly cream, dehydrated mint and a gorgeous pink crust. Pizza e Birra might be a traditional sort of place, but this thing is made for Instagram.
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