Where in the world can you get two metres of top-quality, only authentic, wood-fried pizza? In Sydney’s Lane Cove. The pizza chef’s cheered as metres upon metres of pizza came out of the mouth of the hot oven and was carried above people’s heads by a squadron of about five men. It was almost a military operation! But what was even more amazing was that the ingredients were so authentic that the broccoli-like vegetable on the pizza, Friarielli, was grown in the volcanic soil of Mount Vesuvius and flown over to Australia to be used as a pizza topping. And why grown in volcanic soil I hear you ask? Well the rich soil gives the Friarielli a creamy, but bitter flavour – something quite unique.
Who would have thought that a place in Lane Cove would serve Buffalo Mozzarella made in Naples and flown to Australia within the week it was made!! Sometimes I am convinced that in order to experience true Italian food, I have to be in Italy – but apparently not! Via Napoli has to be one of the most authentic Italian places in sydney! As soon as that ball of cheese was sliced down the middle, buffalo milk rushed out and my eyes seemed to pull themselves away from the direction of the provincial wood fired ovens and straight onto the soft, velvety cheese. I felt the same rush of energy that I had felt in Italy, an energy that forced an enthusiasm for the dishes that were to come.