This is a landmark for seriously good Italian cuisine in the suburbs. Top-quality imported ingredients, sublime homemade delicacies and Piedmontese passion in Massimo’s kitchen are a winning formula. Pasta and thirty kinds of wood-fired pizza made from stone-ground flour are the heroes of the menu, but it would be a mistake not to taste the wonderful Mediterranean flavours of the antipasti platters of spuntini. There’s tuna carpaccio, bresaola, bruschetta, polenta bites and seafood fritto misto.
The thin-crust pizzas are topped with mozzarella and gourmet ingredients from mortadella, pancetta, coppa and parma ham to Massimo’s homemade sausage, boerewors and meatballs. An authentic pasta menu tempts, with imported short or long pasta in half or full portions topped with deliciously flavoured sauces.
Vegetarians are spoiled for choice with a wide variety of fare marked with a V, like the delicious artichoke or butternut and sage ravioli. Homemade sauces on the pasta range from classic amatriciana, rigoletto and carbonara to roasted artichokes, peppers and tomatoes for vegetarians.
Leave room for the boozy desserts – a limoncello bomb or a chocolate liqueur volcano. You can expect big flavours, great quality, good value for money and generous portions. You’ll be back, that’s for sure.
Expect Constantia wines, craft beers and Massimo’s own limoncello and cuciarin (a flaming cube of sugar in orange alcohol served on a spoon).
A lively, laidback family trattoria in the comfort zone infused with dolce vita.
Husband-and-wife owners Massimo and Tracey with their family offer warm, hands-on hospitality.
Take advantage of the winter blackboard specials. A range of gluten-free chickpea and rice flour pizza bases are available, as well as bambino portions.
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