Al Taglio

Editor's Pick

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.

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102 - 104 Albion Street
Surry Hills

Tues – Sat 11.45am – 2.30pm 5pm – 9.30pm
Sun 4pm – 9.30pm