Neapolitan pizza maestro Alfredo Repole, formerly of Via Napoli in Lane Cove, opened a pizzeria on Glebe Point Road in 2018. It is known as PIZZERIA DA ALFREDO If the title didn’t give it away) and I had a ball feasting here at the end of 2018 with good friend, MJ, from Paper Phoenix Management, and retired foodie influencer Kat.
Pizzeria Da Alfredo is a traditional family owned pizzeria. Alfredo Repole moved from Naples, where he was a renowned pizza maker, bringing with him all the authentic Italian flavors, for that real original wood-fire pizza taste. Using traditional Italian ingredients, imported directly from Italy Alfredo is getting quite the reputation on the Sydney pizza scene.
PIZZERIA DA ALFREDO VENUE:
As you enter PIZZERIA DA ALFREDO off Glebe Point Road it is similar to most pizza joints you visit. There is the oven, in this case, the traditional Neapolitan wood fired pizza, most likely brick by brick delivered from Naples, and then there is a counter and some seating. The wall is adorned with some exposed and rough looking bricks painted with a giant chilli wearing a crown with some bench seating running in front of that. In most venues this would be it – all you need for a pizza place. Enough seating for the people who want to dine in and have a drink or two with some pizzas but concentrated for takeaways and home deliveries.
But PIZZERIA DA ALFREDO takes it to a whole new level. You walk up the stairs at the back and there is a dining area more than twice the size of the downstairs area and kitchen. Upstairs is a rustic and slightly kitsch in it’s homage design to Naples in Italy. It is extremely warm in lighting, with a lot of bricks and nick nacks everywhere. You could spend an hour just looking at art and collectables hanging around the place.
On one wall a colourful mural shows scenes from Repole’s hometown. On another there are paintings featuring Sydney Harbour and the streets of Glebe. It is comforting and has a winter vibe. Dining upstairs in winter will immediately make you warmer and happy to feast and drink all night long, or at least until Gladys boots you out.
WHAT MAKES A NEAPOLITAN PIZZA?:
PIZZERIA DA ALFREDO adheres to strict Neapolitan preparation. To create Neapolitan pizzas traditionally they must meet the following guidelines and be certified. The dough must be made with highly refined Italian type 0 or 00 wheat flour, Neapolitan or fresh brewer’s yeast (not dry yeast), water, and salt. It must be kneaded by hand or with a low-speed mixer and formed by hand, without the help of a rolling pin.
The dough is topped with raw, pureed San Marzano tomatoes from Italy. It can use only two types of mozzarella cheese. One is fior di latte made from cow’s milk and the other is mozzarella di Bufala, made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Finally, Neapolitan pizza is topped off with fresh basil and extra-virgin olive oil. The ingredients must be all-natural and fresh.
It must have a thin, elastic base with a puffy, blistered edge. And it has to be cooked in an extremely hot woodfired oven for 60 to 90 seconds.
A proper Neapolitan pizza is only the Margherita pizza but of course they make plenty of variations while maintaining as close to the principles of Neapolitan pizza making as possible. I have met a few of these Neapolitan Pizza chefs who travel to compete every year, and it is almost a puritan religion to them.
WHAT WE ORDERED:
TRUFFLE POLENTA CHIPS –Truffle Polenta Chips served w Four Cheese Sauce
ZUCCHINI FLOWERS – Four Zucchini Flowers filled w Ricotta Cheese fried & served on a bed of salad
ARANCINI – Three Rice Balls stuffed w Mince/Pork/Veal, Buffalo Mozzarella & Peas
SWORDFISH CARPACCIO – Thinly sliced Swordfish, marinated in Olive Oil & Lemon. Served on a bed of Rocket topped w Cappers & Boiled Potatoes
PARMIGIANA DI MELANZANE – Eggplant layered w Mozzarella Parmesan, Basil & Neapolitan sauce
GAMBERONI ALLA BRACE – Grilled King Prawns in Olive oil w Salt & Pepper
SALMON SALAD – a special – not on the menu
HALF METRE MIXED PIZZA – consisting of…………..
QUATTRO SALUMI – San Marzano, Fior di Latte, Ham, Mild Salami, Basil, Hot Salami, Italian Sausage, Parmesan, Olive Oil
CAPRICCIOSA – San Marzano Tomato Fior Di Latte Ham Mushrooms Basil Olives
CANNOLI – Deep-fried pastry tubes half Pistacchio, half Dark Chocolate filling of Sweetened Ricotta Cheese$
PANNA COTTA – (Italian for cooked cream) is a Sweetened Cream, thickened w Gelatin & Aromatized w Raspberry Compote
AFFOGATO AL CAFE –Vanilla Gelato served w Espresso Coffee
WHAT WE THOUGHT:
The PIZZERIA DA NAPOLI team was determined to fatten us up so mixed a whole bunch of entrees together for a mega entree platter. The zucchini flowers will always be a favourite – I can eat them all day long. The arancini was divine – a staple favourite in Italian restaurants – very easy to impress.
The swordfish carpaccio wins for presentation – it was just so colourful and photographic – I would recommend this as a starter highlight but it had a very fishy smell that personally sat at odds with the rest of the smells on the table – it tasted delicious but eat this one separately before the pizzas and other stuff arrive.
And the Parmigiana Di Melanzane had one of the best cheese pulls I have ever shot, it tasted as good as it looked.
The grilled king prawns were mammoth in size and were another table fave. The salmon salad was delightful and fresh and very generous in size but I only ate one bite as there was so much food.
But then there was our favourite dish of the starters – the Truffled Polenta Fries stacked like Jenga – I nearly fought the ladies at the table for more of this dish – MUST ORDER ON EVERY VISIT!!! It has four cheeses in the sauce – it does not need marketing.
Pizza is the porn of PIZZERIA DA ALFREDO and you will be impressed. If you have grown up on The Hut or The Domino then you might be confused. Neapolitan pizza has a very thin base and only takes about a minute to cook. It is not a hard base – it can be quite messy but you must master the “fold” to eat it like a pro. You put our index finger on one back corner and thumb on the other – you flip the floppy tip of the slice towards you into itself and then you bring index finger and thumb together – it kind of folds in on itself and helps it stay together – have plenty of napkins because you need to enjoy this feast!
The Quattro Salumi (four meats) was my fave half of the pizza and the Capricciosa was super tasty – next time I really want the Diavola for that hot salami!!
Always room for dessert at the end of a meal. And we were not disappointed. Not pictured or listed was the Tiramisu – we also ate that haha. I liked it but found it overshadowed by the other desserts.
If you know me at all you know nothing beats an affogato – if it’s on the menu I must have it. And this was a beauty. There gelato was superb, their espresso on-point and the Frangelico always impresses.
The cannoli were amazing – pistachio meets dark chocolate – what’s not to love?! And finally the berry panna cotta – it was very berry sweet, it might not be for everyone but I am a huge sweet tooth and could eat one of these babies a day until my teeth fell out.
There’s not many pizza places worth travelling for in Sydney, most local pizza joints will satisfy one’s cravings. But PIZZERIA DA ALFREDO is one of those rare gems of Italian cuisine that demands a drive (or better still an Uber or PT) to indulge and enjoy.
SCORE BREAKDOWN: 3/3 food, 2/2 service, 1/1 drinks, 1/1 venue & ambience, 1/1 cost, 1/1 toilets & 0/1 bonus
PIZZERIA DA ALFREDO DEETS:
PH: 02 8964 9612
331 Glebe Point Rd, NSW, Sydney, 2037
BOOKINGS: HIGHLY Recommended
PRICING: Medium – the most expensive dish is $70- but that’s for a one metre long pizza – enough to feed the family
Tue – Sun: 5 – 10pm
VEGETARIAN OPTIONS: Yes
LOCAL DELIVERY: YES
GLUTEN FREE OPTIONS: Yes
KID FRIENDLY: Yes
BYO: No – fully licensed
*** Spooning Australia dined as a Guest of Pizzeria da Alfredo ***
For more reviews of Sydney Restaurants – check them out HERE