Secolo Dining launches – protectors of ‘Vera Pizza Napoleta’

Secolo restaurantAcross Australia there is a constant quest to find ‘the one’.  So what kind of person are you? Minimalist, simple & classic? Adventurous, a rule breaker, blanco, traditional, thin, thick or someone that likes to be surprised? When it comes to pizza there is a raging debate.

Well not at Secolo, they are the protectors of the style of pizza found in Naples, and are part of the ‘Vera Pizza Napoletana’ movement. Their head ‘pizzaiolo’ Francesco Spataro is certified to ensure that whilst Europe might be 24 hours away, authentic pizza will be on your plate in a matter of minutes.

Whilst the pizzas are traditional, not much in the design gives you this impression. Architects Renato D’Ettorre have created a space for the foodies (up at the bar), the gangs (banquet seating), the couples (tables) and the gregarious (communal bench). A stunning white pizza oven, pale timber walls, white tables and a good looking wine rack make this a contemporary setting.

Secolo pizzaBut lets face it, we are here for the food! Kick off with melt in the mouth Hawkesbury River calamari and you have to order the crispy woodfired focaccia topped with thin slices of scorched eggplant, topped with delicate leaves of cos lettuce, chunky slices or porchetta, crackling and a drizzle of aioli . It’s a cracker. Lunch offers more options but dinner is all about the pizza. We loved the calzone, with a cut of the knife warm fresh ricotta oozes onto your plate, one bite has it all – salame, black pepper, fior di latte and basil. Perfect balance.  Prosciutto lovers will be in heaven with slices aged for 36 months topped with rocket. Add fresh green beans with toasted almonds and wafer thin slices of radish. Its makes you wonder why you would change a pizza masterpiece.

Secolo foodThe wine list spans Italy and Australia, a glass of full bodied Molino A Vento Nerello Mascalese may not be easy to say but far too easy to drink. Delve into a generous scoop of creamy tiramisu and head chef, Mario Izzo, may have been born in a small village in Italy but he has packed a big South Italian punch into a little corner of Sydney.

Shop 3 – Ground,161 Castlereagh St, Sydney NSW 2000

Open breakfast, lunch and dinner

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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