Al Taglio

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.