This Chapel Street diner is big on tradition. The first thing you’ll notice is the roaring woodfire oven, purpose-built behind the bar. The clean white walls feature vintage prints, softly lit by hanging bulbs, and the outdoor tables are covered with classic red and white gingham tablecloths, a nod to the traditional trattorias of Italy.
The menu is simple and restrained, leaning on classic flavour combinations and ingredients imported from Italy, but the star is undoubtedly the pizza. Dough is left to ferment for up to 72 hours, resulting in a crisp crust with a fluffy inside.
One traditional pizza is the mascarpone with San Daniele prosciutto, fresh rocket and Reggiano option. Another features sopressa, fior di latte, red peppers and gorgonzola (cheese comes courtesy of That’s Amore).
Vegetarian options include a cacio e pepe pizza (fior di latte, black pepper, Reggiano and pecorino) and a roast mushroom, garlic and thyme-ricotta number. Gluten-free pizza bases are available, as are vegan-cheese substitutes. There are three pastas on the menu alongside a few specials.
For dessert there’s house-made tiramisu, panna cotta, and cannoli with the shells supplied by Cannoli Bar in Avondale Heights, and the filling made in-house.
Gift the experience of Australia's
best restaurants, cafes and bars