Bellaggio
Editorial
With a little taste of Italy in every dish, Bellagio has stood the test of time in New Farm and is a popular spot for both newcomers and return diners. The interior of the restaurant is spacious and has a great open window looking onto Brunswick Street, perfect for a sultry Brisbane summer afternoon. The restaurant is comprised of indoor, outdoor and courtyard dining sections, and can cater for up to 200 people. The kitchen is made complete with a traditional wood-fired oven as its centrepiece. It burns western Ipswich ironbark which sets the oven at the necessary temperature while adding a unique taste to the pizzas. The traditional method of preparing these signature pies has remained intact and is just as important as the careful selection of toppings coupled with the right balance of quantity. All too often a pizza's real flavour can be lost among a myriad of over-compensating toppings, leaving your tastebuds not quite sure which flavour was what. Here the bases are made daily and according to an authentic recipe - the result is a thin, crispy and delectable base that complements the fresh ingredients well.
Diners can choose from a range of interesting Italian-style antipastos and breads to kick off their meal. One starter of particular interest is the prosciutto, melone e ricotta fritta which is comprised of prosciutto crudo served with fresh rockmelon balls alongside deep-fried ricotta and rocket. Follow with a mazzicante pizza with provolone, truffle oil and mushrooms, or the nonno nicola with salsa pomodoro, mozzarella, funghi, grilled zucchini, truffle oil, bocconcini and prosciutto crudo. For those who can appreciate a great pizza, Bellaggio embraces a home-style atmosphere with great traditional fare, and is a must for the to-do list.
Ben Upton, February 2009
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