Pizzeria da Alfredo
Alfredo Repole has been making pizza since he was 11 (most of it in a famous Naples pizzeria and after at Via Napoli in Lane Cove).
Repole is Neapolitan and he is a strict devotee of the traditional rules of Neapolitan pizza making. It must have a thin, elastic base with a puffy, blistered edge and be topped only with ingredients from the south-western Italian region of Campania. And it has to be cooked in an extremely hot woodfired oven for 60 to 90 seconds.
The two most classic Neapolitan styles are the marinara (tomato, basil, garlic and oregano) and the margherita (tomato, buffalo mozzarella, basil and oil). As well as the four-cheese, spicy-salami, and the sausage-and-potato pizza, Repole also serves metre-long pizzas, a “mystery pizza” that changes each night.
There is also a small menu of carb-heavy non-pizza items such as seafood linguini and the paccheri Genovese, a long, tubular pasta served with a slow-cooked beef stew. The same root-vegetable-heavy stew is used to make Montanara Genovese. The stew is rolled into balls, wrapped in pizza dough and deep-fried. With that drink what Repole does: Aperol spritzes, full-bodied Italian reds and dry whites.
The sunlit dark-timber dining room has exposed-brick walls and there are hanging grapes. On one wall colourful murals show scenes from Repole’s hometown. On others there are paintings of his new home featuring Sydney Harbour and the streets of Glebe.
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