PIZZA, BUT BET­TER

ELLE (Australia) - - Fiction -

Mel­bourne-based chef Guy Grossi is rein­vent­ing the school can­teen favourite you never knew your adult-self needed – he dis­cov­ered his “pezzo” (aka the Pizza Pocket 2.0) while ex­per­i­ment­ing with pizza dough at his sa­lumi bar Om­bra. The dough is fer­mented for 48 hours then baked as a bun, which means it comes out hol­low – mak­ing space for fill­ings such as meat­balls with tomato and pro­volone, crumbed veal with slaw and fried cala­mari with zuc­chini. It’s cul­mi­nated in a full-blown ded­i­cated pezzo out­post in the city’s CBD, which serves up the fill­ings per­fected at Om­bra, with some in­spired new twists on the menu, too. pezzo.com.au

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