ReccoLab

Italian bakery by day, Italian restaurant by night the ground floor corner premises of ReccoLab brings the food of the Ligurian region to an evolving residential area not far from the hearts of both Rozelle and Balmain. While Sydney loves its Italian food and a decent Italian restaurant is surely always going to do well anyway, ReccoLab does have its own point of uniqueness. Not just another pizza joint, Reccolab is the only venue in Australia to make the "Focaccia Col Formaggio Di Recco", a signature dish from owner Antonio Zambarelli's home town of Recco and absolutely the reason why this restaurant is worth visiting. This masterpiece is made of two super thin layers of homemade dough encasing a divine creamy filling of stracchino cheese imported directly from Italy. It comes in seven different versions that include additions such as Genovese pesto, gorgonzola, prosciutto di San Daniele and Italian truffle ($25-29). Hot tip: keep an eye on the specials board for dishes like to die for Crumbed Sardines