Courtesy Pizzeria Violetta
Our restaurant critics’ picks of the latest and best eats around the country right now: Pizzeria Violetta, Brisbane.
You don’t need to see the words DOC Napoli picked out in black tiles on the white Stefano Ferrara oven to know this western suburbs pizza joint is the real deal. A glance at the puffed-up edge of your pizza and the dough speckled by the fierce 450-500C wood-fired heat bears testament to its authenticity. The menu is short and tight, divided into a handful of red and white pizza offerings. The diavola lives up to its name, dotted with fiery bits of Salumi Australia’s Inferno salami and molten pools of mozzarella. Drinks are just as tempting, and equally to the point. Wines mainly hail from Italy, although the house pinot grigio comes from the Adelaide Hills and the rosso della casa is from WA. Kick things off with a $14 Negroni and a grazing platter of eight or so old-school stuzzichini: prosciutto-wrapped melon and prawn, chilli-boosted polenta with gorgonzola, stuffed mushrooms and more. This pocket-sized pizzeria is all clean lines – white, light and airy – with simple wooden stools and tables spilling on to the footpath outside. It sits beside operator Renata Robert’s smart Chinese offering, Sichuan Bang Bang and, if early trade is any indication, promises to prove equally popular. Go west.
Pizzeria Violetta, 10 Wongabel St, Kenmore, Qld, (07) 3378 2533.
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