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.
Eat Out critics dine unannounced and pay for their meals in full. Read our editorial policy here.
Husband-and-wife owners Massimo (from Piedmont) and Tracey (from Liverpool) offer warm, hands-on hospitality at this local landmark for authentic Italian cuisine. Fine ingredients – imported charcuterie, parmesan, mozzarella, pasta and stone-ground flour to make their legendary wood-fired pizza – show in the quality and flavour of homemade fare.
To start, share a selection of cold and hot spuntini (tapas), an A-Z of bruschetta, Italian meatballs, deep-fried baby artichokes, pan-fried chorizo and polenta bites. The regulars cannot resist the temptation of one of 30 or so divine thin-crust pizzas on offer, topped with bresaola, pancetta, coppa, Parma ham and Massimo’s homemade artisanal sausage and meatballs, including a special bambino-size pizza range.
An extensive pasta menu tempts with short or long pasta, and signature butternut, sage and butter ravioli, which all come in half and full portions. Hearty sauces range from classic arrabbiata, carbonara and puttanesca to roasted artichokes, peppers and tomatoes for vegetarians. Don’t miss the signature dessert: a boozy trio of three chocolate cups filled with homemade chocolate liqueur. These are generous portions at reasonable prices.
Try local Constantia wines, craft beers as well as Massimo’s homemade sangria, limoncello and ciocommio (a chocolate liqueur infused with different flavours).
Attentive and warm, with informed advice on daily specials and signature dishes.
Busy and bustling. A warm family spirit infuses this comfort zone with light and laughter.
Make up a party of friends and family and take advantage of the specials like the pasta and pizza feast and Italian feast for six or more adults.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.