Stefano Manfredi’s new Italianate pizzeria and bar is open for business.
It was first-in-best-dressed at the PizzAperta launch party last night. Despite endless trays of aracani, Caprese skewers and mini calzone, the crowds just couldn’t get enough.
The alfresco, piazza style pizzeria welcomed guests with endless glasses of Veuve and performances by fire-throwing, back bending gymnasts in typical casino fashion. Located at the ground level of The Star in Pyrmont, the big, open space and large wooden tables were perfect to enjoy the balmy evening.
The wood burning oven (direct from Napoli) was cranked up high as boxes of authentic, rustic pizzas were quickly snapped up. Sorrento import and Head Chef Gianluca Donzelli was sweating to keep up with the pace! The classic Marinara Napoletana ($13 – sans the cheese) was a favourite – a light start before the cheesier options. The Buffalo Mozzarella and Prosciutto di Parma ($22) was another popular choice from the “classics.” The combination of cherry tomatoes, rucola and delicately placed slips of prosciutto was simple option that hit the spot.
As the night took off we honed our pizza nabbing techniques and managed to score a try of the “new wave” options. PizzAperta has caught onto the seasonal eating trend and serves up summer veges like zucchini, asparagus and artichokes – it’s not often that a pizzeria has a rotational menu. The crunch of the asparagus on the Asparagus and Parmesan ($20) complemented the doughy texture of the pizza. The slow-cooked lamb belly served with generous dots of ricotta on the Lamb Belly, Ricotta & Mediterranean Herbs ($23) brought a taste of our favourite Australian roast to the table.
Alongside a seasonal menu, PizzAperta is also fulfilling Sydney’s demand for just about any food that is “crafted” and “artisan.” Unrefined, stoneground Molino Quaglia ‘Petra’ flours have been imported specially. The dough undergoes a natural fermentation process that takes longer and has yet to be used in Australia. Manfredi is not messing around – he’s going all out to deliver the art of traditional Italian pizza-making to Australian shores.
“Our work is to achieve one goal – to make pizza with the flavour of the grain, a texture that’s soft and airy, easily digested and a balance of flavours from the quality of our ingredients,” says Stefano Manfredi. Sorry folks, no gluten-free options!
Bartenders were pumping out “classico” Espresso Martinis ($17) made with Di Manfredi espresso, Belvedere vodka, Kahlua and vanilla. What better way to round off the evening’s Italian celebrations than with a martini in one hand, and a spoonful (or two!) of Tiramisu ($7.5) in the other?
Viva Italia!
PIZZAPERTA
The Star Sydney
Ground Floor, 80 Pirrama Road Pyrmont
Pizzaperta.com
Opening hours: Tuesday – Saturday 11:30am to 10pm, Sunday 11:30am-5pm
Contact: (02) 9777 9000