Page 42 - foodservice magazine Feb 2019

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ON THE MENU
Capitano's classic cheese.
MAYBE IT'S BECAUSE CHEFS ARE REALISING THAT FLOUR, WATER AND RED SAUCE BRING IN THE MOST PROFIT, OR MAYBE IT'S BECAUSE PIZZA IS ARGUABLY THE ONE DISH THAT DINERS WILL NEVER TIRE OF, EITHER WAY, PIZZAS OF ALL STYLES ARE HAVING A MOMENT.
CAPITANO
421 Rathdowne Street, Carlton VIC
Classic cheese: Fresh and aged mozzarella, tomato, pecorino
Tomato pie: Lots of tomato, lots of garlic, marjoram. Add Sicilian anchovy Asparagus: Asparagus, ricotta cream, fresh and aged mozzarella, capers
BELLA BRUTTA
135 King Street, Newtown NSW
Clam: Clams, clam veloute, pecorino, fermented chilli
Cavolo nero: Cavolo nero, fior di latte, Parmigiano, confit garlic, fermented chilli
LP’s Mortadella: Mortadella, fior di latte, Parmigiano, garlic, green olives
TAKEAWAY PIZZA
535 High Street, Preston VIC
Pineapple: Mozzarella, smoked ham, rum-soaked pineapple, stracciatella Pastrami and bone marrow: Mozzarella, house-cured pastrami, bone marrow, spring onions
Chorizo and Rockling: Spicy sausage, poached rockling, pickled jalapeños, chipotle
MATTEO DOWNTOWN
20 Bond Street, Sydney NSW
Zucca: Pumpkin puree, cauliflower, oyster mushroom, almonds, evoo Gambero: Fior di latte, prawns, zucchini, zucchini flowers, evoo Quattro Formaggi: Fior di latte, ricotta, gorgonzola, fontina, evoo
MARY’S PIZZERIA
The Lansdowne Hotel 2-6 City Road, Chippendale NSW
‘NDuja Wanna (New York-style pizza): ‘Nduja, red sauce, buffalo mozzarella, Parmigiano Reggiano
Smokey Fucker (Detroit-style square pizza): Smoked potato, rosemary, roast garlic, fontina, triple mozzarella. Add lardo
Vegan Supreme (Detroit-style square pizza): Greens, fermented chilli, cauliflower, Sicilian olives
LEONARDO’S PIZZA PALACE
29 Grattan Street, Carlton VIC
Chinese bolognese: Chinese bolognese, white sauce, fior di latte, scallions Jalapeño: Tomato, mozzarella, jalapeños
Anchovy: Tomato, anchovies, roast peppers, capers, Sicilian olives, house cheese blend
PHOTOGRAPHY: JAMES MORGAN