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.
Weirdly, the only pizza I ate on my trip to Italy was in Venice. Dad and I found a restaurant that overlooked the water, and bravely chose to sit outside and soak in the sun, although it was fleeting. The pizza was so simple, yet so good! Crispy, elastic bread covered with shaved prosciutto and mozzarella cheese. It’s these little food experiences, that although not to fancy and not over-exciting, that capture the true essence of the city.