Italy 528

Pizza and pasta, that's amore!

Walk in to this pizzeria e cuccina and walk in to descend on the Spanish steps of Rome. BJ deCastro's custom made painting adorns the wall, however is void of any people with the exception of a few.  Italy 528 aspires to fill its restaurant, like its steps, full of people to enjoy their food.

The modern fit out is homely, with family portraits lining the fireplace mantle. The white walls and high ceiling do wonders for the acoustics.

This casual suburban eatery is a hit among locals for its traditional dishes and use of seasonal produce.

Staff are warm and welcoming and prove helpful in guiding you through the pizza dominant menu - there are more than 20 varieties to choose from!

There is a sense of familiarity, yet nuance about this place.  Italy 528 is sure climbing the ranks of my favourite dining locale.

Eat: The a la carte menu is well balanced with Antipasti ($8-22), Le Pizze ($13-23), and Insalte ($8-15). Artisan favourite, Pizza Daniele ($19) is recommended. Ask to hear the pasta (imported from Italy) dishes of the day, it will be worth your while. If dining in is not your thing, there is an equally impressive takeaway menu. Fancy a glass of vino with your pizza?  Enjoy both for $25 from Tuesday-Thursday. Leave room for dessert and expect Italian favourites rich in cultural history.     

The menu which also serves as a place mat.

Pizza Zucca
Fiore di latte, roasted pumpkin, rocket, goat's cheese and pine nuts

Penne bolognese



Mama Baba

Cute cafe culture
embraces nostalgic flavours

By George he's done it again! Calombaris and Made Establishment (the group behind Maha, Hellenic Republic  PM24, St Katherine's and The Press Club) bring you a taste of old world Greece (Cyprian) and Italian (Sicilian) in their latest venture, Mama Baba. 

The dining room, a former industrial space, is informal and inviting with little reference to Calombaris' heritage - the notable glass pasta room the exception. Staff are friendly and attentive and bring to the table some modern fun.

My favourite in his ever expanding culinary collection, Calombaris has returned to his old school charms with Mama Baba.

Eat: The dining menu is simple and digestible. With a feature glassed-in temperature-monitored cool room, pasta is the way to go. At the helm is chef Dominic Pipicelli who is the master of pasta.

Mama and baba know best with their very own selection of distinct dishes drawing on their cultural roots. From Mama's (pasta) side the Tortellini ($28) are morsels of prawn saganaki, fried chickpea, jamon, feta which are lovingly embraced in silky, handmade pasta. The recipe for this signature dish can be found here. Baba (pasta), Orecchiette ($29) is tenderly served with braised wagyu, peas, lemon, and pangrattato.

In the vain of many new restaurants hitting the scene, the wave of accessible food is gaining trend.  Can't decide? The Mama Baba menu ($55pp) eliminates any choice with four banquet style courses. The group menu is set, however does allow scope for seasonal produce.

Bread basket with butter

Tortellini with prawn saganaki, fried chickpea, jamon and feta

 

Ladro

A pizza renaissance at modern trattoria

There is still an air of coolness about Fitzroy favourite Ladro (meaning thief in Italian) as it continues to deliver versatile and flexible food.  

Since emerging on Melbourne's inner city eatery scene, the fan base of artisan wood fired pizzas have stood strong. You won't be mugged of flavours with an assortment of toppings, thin crisp based pizza crusts and home made pastas. It's no wonder this trattoria has been awarded one chef's hat, (The Age Good Food Guide) seven years running 2005-2011.

Can't get a seat amid the hip deco on Gertrude, try your luck at Ladro Greville (Street) in Prahran.  There's also a takeaway menu that's popular among locals.

Best pizza in town? Ladro certainly serves up a fine slice.

Eat: Fresh seasonal ingredients are sourced to deliver a feel good menu, highlighting Italian cuisine. First up on the Gertrude Street dinner menu is the Pizze (pizza). One, along with a Primi Piatti (side) of beans drizzled with honey, is ample for two. Leave room for dolci (dessert) as the Tiramisu is a must.

Beans drizzled with 'love'

Scout's Pizza
Tomatoe, taleggio, caramelised onion, dressed rocket, parmigiano

Tiramisu

Drink: Campari with blood orange.



Baby

There's one born every minute and this one's a keeper

Swapping a Pearl for a Baby is no mean feat for owner Chris Lucas. The doors on one of Melbourne's iconic restaurants may be closed after 12 years, but the name still lives on. New premises for the Pearl brand is parked at present, while the culinary direction is determined. 

With a strong Italian focus, group executive chef of Chin Chin, Dave Ricardo, oversees Baby's modern trattoria style menu. The open kitchen delivers a range of traditional and speciality pizzas, salumi, spezzatino, pasta, salads, and dolci.  Be sure to secure a seat the bar and watch all the kitchen action.

Akin to the growing trend in Melbourne's fun, modern eateries, Baby is a walk in, no bookings. For your eating pleasure, they're open for breakfast, lunch or takeaway if you want to skip the queues for dinner. 

There's also a trendy little courtyard in front.  Try one of the Italian beverages or dine al fresco if indoors is off limits and weather permits.

Look out for the neon signs illuminating from Lucas' new Richmond venture. His vision for innovative food has made Baby a hot spot on the Melbourne restaurant scene.

Eat: Fresh quality produce helps express the almost rustic like Italian cuisine. Traditional techniques are employed to create artisan pizzas, while seasonal salads are handled with the most delicate of hands, just like Baby. We tried a couple of Italian classics, pizza and pasta. The san dniele dop prosciutto was like silk and the pizza base thin and light. Delicate parcels of gnochi ouzed the flavours of pumpkin and sage. La dolce vita followed with a serving of tiramisu and hot cinnamon doughnuts (five in total).

San Daniele Prosciutto
Fior di latte, parmigiano, san daniele dop prosciutto, rocket, san marzano tomatoes

Gnocchi Alla Zucca
Hand made gnocchi, pumpkin, sage

Tiramisu
Sponge, marsala, brandy, mascarpone, espresso

Sfinci Al Cioccolato
Hot cinnamon doughnuts, chocolate sauce

Drink: As the image caption below denotes.

Just a couple of classic Italian cocktails

Sosta Cucina

Northern Italian in North Melbourne
 

I felt like Italian. Melbourne Gastronome’s recommended Sosta Cucina was given a go over trusty old favourites The Grill or The Cellar Bar at the quintessential Grossi Florentino. I was not disappointed. It was no surprise that Head Chef Aaron Read hailed from Grossi’s empire with other notable roots in some of Melbourne’s finest. 

Eat: For Northern Italian cuisine, the linguine al granchio e bottarga was given the utmost respect with the blue swimmer grab shining as the hero of the dish. The maile in due modi was equally as delicious.  Both dishes were recommended by staff as the house specialities.   



Maile in due modi (GF)
Duo of Western Plains pork – seared loin stuffed with pistachio and sage and braised ribs and belly with vincotto and spices beetroot and mustard fruit puree and pickled Chioggia beets

 

Drink: An honourable mention goes to the Wrattonbully Peppertree Shiraz, 2009.