Eat & Drink

Food News – Aperitivo

What’s no larger than 11 inches, soft, elastic and easily foldable? The Napoletana pizzas produced by Aperitivo’s Francesco Spataro. Recently dubbed the ‘godfather of Napoletana pizza’, Francesco consistently turns out what I believe to be the best pizzas in Sydney. The Italian Associazione Verace Pizza Napoletana think so too, certifying him as one of only four Sydney pizzaiolo or pizza makers. I was recently reminded of his brilliance by visiting for a pizza degustation that started with the classic Margherita Buffala, and moved on to my own favourite – Salsiccia – topped with Taleggio, Italian sausage, mozzarella, radicchio and porcini mushrooms. While the Barley Friska Biere Blanche (a fabulous quaffing beer with virtually no hops) from Sardinia is my usual pizza accompaniment, I usually start my nights at Aperitivo with an Aperol Spritz. If you’re wondering what the fuss is about these bitter Italian drinks, head to Aperitivo’s Campari Masterclass on October 30. It’s $35/head and includes aperitivo-style eats. You should definitely stay for a pizza too…

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