The humbly sized and cafe-style decor of this pizzeria tucked away on Albion street in Surry Hills, in fact betrays its esteemed origination. This is the brainchild of Enrico Sgarbossa, a long time flour technician, winner of the Giro Pizza di Europe competition, and pizza consultant to many of Sydney's finest pizzerias.
With a philosophy grounded in the freshest, organic ingredients (there is no freezer on premises), a light 48hr proved dough, and creative pizza recipes that are exploratory but tasteful and non-novelty, Al Taglio somehow achieves the impossible - a pizza dinner that leaves you feeling as wholesome as if you'd eaten a salad.
|102 - 104 Albion Street|
Tues – Sat 11.45am – 2.30pm 5pm – 9.30pm