“From our sustainable flour to our Australian small-producer wine list, we have a strong focus on running an ecologically sound business as well as an ethical one. Almost everything is made on-site, from scratch and daily.”
Wild pine mushroom, shiitake, and oyster mushroom pizza with fior di latte, sage gremolata, and black garlic oil; and house negroni.
Pizza Madre is serious about only using local ingredients: fresh cheeses are sourced from mere footsteps away, herbs are picked from co-owner Piero Pignatti Morano’s mother’s yard, and native ingredients such as warrigal greens and saltbush come from a neighbouring suburb. Even the negroni is all-Australian, with the gin hailing from Poor Toms Gin a few blocks away.
The wood-fired oven is sometimes powered by natural hardwood scraps from nearby furniture-makers (who are given dinner in return). The starter is wild-yeasted sourdough, the wheat sustainably grown, the flour milled in New South Wales, and toppings involve only vegetables and cheese.
rom the smoked mozzarella margherita to the amazing triplemushroom pizza with Vanella Cheese fior di latte, sage gremolata, and black garlic oil, there’s no heavy agenda about being vegetarian; it’s more about how sustainability and the flavours of the neighbourhood can be delicious.
“The idea here is not so much to throw the entire Neapolitan pizza cop rule book out the window, but rather deliver something a little more live, and a lot more local.” –Myffy Rigby, goodfood.com.au
A wild-yeasted vegetarian pizzeria sourcing from its own suburb