Pizza Riccardo

Sourdough pizza bases from our very own starter and naturally leavened using Caputo flour, imported from Italy, and allowed to prove for 24 - 48 hours.

We use D. O. P San Marzano tomato for all red bases. Our Fior Di Latte (fresh cows milk mozzarella), Buffalo mozzarella, Ricotta and
Burrata cheeses are sourced from premium local manufacturers. Our selection of
Salumi (cured meats) is from local producers unless otherwise specified, and we use premium Australian Extra Virgin Olive Oil. We hand make our own pork sausages, preserved tomatoes and pickled vegetables.