Silvio Groppelli took over this lively gourmet pizzeria in the Surry Hills district a couple of years ago. Only precious, seasonal and quality ingredients, committed work on flours, long leavening times and good creativity. Pizzas already sliced into wedges arrive on the table, including the Margherita a modo nostro, the Messina and many gourmet pizzas that change regularly. The dough has a particular fragrance, the balance of flavours is of high standard. The wine list is growing in terms of quality and depth.
The best pizzerias are marked with 1,2,3 'spicchi' according to their quality grades.