Rosso antico pizza bar

September 11th, Published in LatestRestaurants. We walked into Rosso Antico Rosso antico pizza bar Bar in Newtown with plenty of in-built enthusiasm — when Jamie Nimmo of The Stinking Bishops gives a place a good scorecard, you want to fast-track your visit there.

Newtown 0km. Enmore 0km. A Neapolitan baked tart with ricotta, wheat and candied fruit does well for dessert. Your details will be kept strictly confidential and will not be passed onto any third party without your prior consent. See our privacy policy for more information.

Rosso antico pizza bar

Enter your address to see if Rosso Antico Pizza Bar delivery is available to your location in Sydney. There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. View upfront pricing information for the various items offered by Rosso Antico Pizza Bar here on this page. Javascript is needed to run Uber Eats. You can try enabling it or visiting the website with a browser that supports JavaScript. Australia Right. Too far to deliver. Heart outline Three dots horizontal. Rosso Antico Pizza Bar. Featured items. Plus small.

Rice balls with a Bolognese sauce, peas and mozzarella. Subscribe via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email. Name required.

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The other thing about pizza is that everyone is an expert. Friendships have no doubt ended in arguments over how much crunch a base ought to have, or how much stretch mozzarella should bring. Sydney has a pretty diverse pizza landscape, drawing in Neapolitan-Approved AVPN pizza, deep-dish pizzas, traditional and trendy pies, plant-based slices, and more. Owner Mitchell Westwood whose Sydney resume includes other top-billing pizza joints on this list like Queen Margherita of Savoy and Bella Brutta prides himself on simplicity and using the highest quality, sustainably sourced Aussie ingredients. As for what you should try from the flavour-packed, minimalist menu served from a retro milk bar front? This spot's walk-in only with limited space so takeaway is the main game. He had a two-and-a-half tonne oven shipped over in one piece and can still be found every night behind the counter spinning dough into glistening artworks.

Rosso antico pizza bar

By Katya Wachtel. By Matheus. The dough is true to Neapolitan tradition — thin, light and bulgy at the edge with gaseous veins. While Tedesco is preparing hour dough fermentations and assiduously pouring over every detail of the pizza prep, the rest of the menu relies on the skills of his mum, Gina. The incredibly fresh-faced nonna wakes up at 5am every day to make pasta, gnocchi and cakes. As well as making a hour slow-cooked veal and pork ragu with fresh fettucine, and gnocchi with Napoletana sauce and fior di latte, Gina also crafts daily specials based on the regional food of her family. The entire fit-out, which looks like a repurposed art gallery, was designed by Tedesco, and the menu, which he created in collaboration with Gina, is based on his childhood diet.

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Rice balls with a Bolognese sauce, peas and mozzarella. Cherry tomato, fior di latte, prosciutto, rocket and shaved parmigiano. Entry into this Promotion is deemed acceptance of these terms and conditions. Funghi Misti Pizza. San Marzano, fior di latte, anchovy, olives and oregano. San Marzano, fior di latte, salami, olives, roasted capsicum and chilli. September 11th, Published in Latest , Restaurants. The views and opinions expressed in these reviews are those of individual patrons and do not necessarily reflect the opinions of AGFG, it's directors, management, employees, contractors, consultants or agents. Rosso Antico Pizza Bar. Thinly sliced prosciutto and fresh burrata. BYO appetite.

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Rice balls with a Bolognese sauce, peas and mozzarella. San Marzano, fior di latte and basil. This is a blog about eating and drinking in Sydney, Australia with the odd cross-border or off-topic detour. Featured items. All the good pictures on this blog are by photography ace and patient boyfriend , Will Reichelt , all the dodgy ones can be credited to me! The lovely banner is by friend and ultra-talented illustrator Grace Lee. Login Forgot Password? You can read more about my co-conspirators here. Fresh Burrata, cherry tomato, extra virgin olive oil. Thinly sliced prosciutto and fresh burrata. Fior di latte, scamorza, button, porcini and oyster mushrooms. That close connection translates in the restaurant, where it seems like different generations work across the kitchen and floor.