I wasn't a fan of this place when it first opened, replacing CinCin whose closure was mentioned in my PESO entry of 27 February 2021. It started out as something like a wine and snacks bar, which wasn't my thing.

But as time went on their menu broadened, they bought themselves a genuine Forni Valoriani pizza oven (from Firenze in Italia) last year, and now they are cranking out some damn fine Italian food including the equal best pizza in the Wollongong area. (Lupa in Wollongong being the traditional lead.) It's not cheap eats, but daaaaammmnnn the quality is ottima!

They haven't given up on being a wine place - they still have a huge selection - but since alcohol is not my thing taste-wise I can't comment on the quality. (I believe it's quite good though, based on reputation.)

I really need to sample some of their other dishes but each time I go down there I tend to get a pizza Margharita (tomato, fior di latte, basil) with the addition of prawns and prosciutto.

As you can see, they are not at all parsimonious with the prosciutto. Under that layered lake of lusciousness you will find my plump, juicy, tasty prawns.

The base is excellent as well; the dough is fermented for 72 hours before being cooked in a wood-fired oven, making it very light and easy to digest. Wood fired ovens aren't a guarantee of a good base; there is another pizza place in the area which has one which is from Napoli, if I recall. I find that the bases always taste burnt, overcooked and unappetising. Other people's tastes may vary, but I'm really not a fan of that place.

This one, on the other hand...

Yes, yes, I suppose that "shooting your dinner" is a very Instagram kind of thing to do (except that on Instagram it's a crap-shoot as to whether your picture will ever be seen by anyone, including your followers) but hey, this album / gallery is called a "visual diary" for a reason. Not every shot will belong in an art gallery, especially when I'm still currently doing one per day.