Pizzaperta The Star opens November

Rebecca Varidel
27th Oct 2014

“Our work is to achieve one goal - to make pizza with the flavour of the grain, a texture that’s soft and airy, easily digested and a balance of flavours from the quality of our ingredients.” says Chef and Restaurateur Stefano Manfredi.

Pizzaperta opens at The Star in November and will follow the craftsmanship of traditional pizza and quality produce that Manfredi champions, using only artisan and unrefined, stoneground Molino Quaglia ‘Petra’ flours, imported from Italy for the very first time to Australia. Manfredi will introduce to Australia a fermentation process that is natural and longer than normal, using a classic biga method, resulting in a more easily digested dough.

Often called 'The Godfather' of Italian cuisine in Australia, Stefano has relentlessly pursued purity of produce since his first restaurant opened in Ultimo thirty years ago, and was one of the first in Sydney to introduce us to innovative modern Italian, regional food and contemporary restaurant design.

With pizza in his DNA, Head Chef Gianluca Donzelli will share his home town traditions and expertise acquired at two-Michelin-star Restaurant Don Alfonso near Sorrento. Donzelli placed fourth at the International Pizza Competition in Naples in 2013 and has since been appointed the official ambassador for Neapolitan Pizza in Australia.

Together, Donzelli and Manfredi have curated a menu of classics and new wave including margherita, marinara and hot calabrese - using the best local and imported ingredients such as mozzarella fior di latte and bufala, and traditional ‘Nduja. Extra virgin olive oil will be used exclusively for all preparations. Salads, local and imported salumi and desserts will also feature on the menu.

Coming to Australia for the launch is one of Italy’s most respected pizzaioli - and good friend of Stefano - Antonio Pappalardo. Originally from Naples, Pappalardo will share his expertise and understanding of the imported flours that Manfredi and Pizzaperta’s head chef, fellow Neapolitan pizzaiolo, Gianluca Donzelli, will use.

This passion project by the award-winning chef sees an open-air piazza style Italianate pizzeria and bar, offering the emerging ‘new wave’ trends of the humble Italian street food. Italian-infused cocktails and a unique wine list will draw city-dwellers and beyond to Pizzaperta for either lunch or dinner.

With guiding hospitality light, restaurateur Julie Manfredi Hughes, this will be Manfredi's second restaurant venue at The Star. This follows the success of the duo at Osteria Balla (The Star) Bells at Killcare, and Bouddi Peninsula, Pretty Beach House.

Architect Vince Squillace, worked with Stefano and Julie to imagine and execute a blend of traditional Italian design with contemporary factory feel. Carrara marble bench tops, raw steel, custom designed lights, paint-peeled brickwork and Corten Steel panels showcase the Pizzaperta centerpiece - the Stefano Ferrara M130 handcrafted wood-burning oven direct from Naples.

Julie Manfredi Hughes says,
“It has been a delight to collaborate with The Star and architect Vince Squillace on this project in realising Stefano’s dream to open an Italian pizzeria.”

Loading Map....
Ground Floor, 80 Pirrama Road
Pyrmont
+61 2 9777 9000

Tue – Sat 11.30am – 10pm

Sun 11.30am – 5pm

http://www.star.com.au/
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https://twitter.com/Pizzaperta