Lanzafame
Editorial
Authentic Italian dishes featuring duck, rabbit, seafood veal and beef roll around in Italian broths, glazes and sauces, while handmade pasta and gnocchi featuring the season's produce wink from the kitchen window. And there's one other little thing: the pizza. John is the proud recipient of the 2005 New York “world's best pizza” award, something he shows off in a generous pizza menu. The world's best “margherita” (cherry tomatoes, mozzarella, basil and parmesan) sits next to the world's best potato pizza (featuring mozzarella, white prosciutto and rosemary) and the world's best pork belly pizza (tomato, mozzarella, sweet and sour onion, oregano and radicchio salad). Not fancy enough? Try the “rabbit pie” pizza with rabbit ragu, mozzarella and cos salad or the “ragu” pizza which features mozzarella, rich beef sauce and shaved parmesan. The menus are accompanied by a cheeky wine list of Italian and boutique Australian wine and boisterous, hand-waving chatter. It is a trattoria after all.
Agnes Gajewska, July 2010
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