Pizzateca / V.Mitolo & Sons Review
Winter sun in the Vale is perfect to tuck into hot pizza and red wine.
Why not indulge at the newest wine and pizza joint in town? There is a lot to love here at Pizzateca. Wide green lawns which just beg to be played on are dotted with twisted eucalypts.
Lunch time attracts families, seated at wooden tables right by the aqua and pink shed.
The Fit Out
The barn is resplendent in its livery of white with dark trims. Blonde wood tables and chairs fill the interior. A compact bar is well stocked with the distinct triangle-labelled V.Mitolo & Sons vino and in pride of place stands the impressive, fully imported wood fired oven.
In a flash you have a smile, menus, and water thanks to the friendly, quick service.
V.Mitolo and Sons wine is served by the glass or bottle, and you can even have a tasting first if you like. I opted for a glass of the Barbara 2015 ($10), which was a juicy, savoury number. Not such a great match for tomato based pizza, perhaps would do better paired to cut through the rich cheesiness of the quattro formaggi pizza.
For starters, you could treat yourself to an impressive antipasto board. Or perhaps contorni (innovative veg and salads), and arrosticini (Abruzzo style meat skewers).
The stars of the menu though are the pizzas which are served unsliced, with cutlery.
Your table will be set out with aqua and pink paper placemats that match the shed right before your pizzas arrive. Slice your pizza yourself with the provided cutlery, or take a chance and pick the whole thing up (I want to see photos if you do!).
The Salami Pizza which we ordered with no salami was loaded with olives, mushrooms and fior de latte cheese on a sugo base ($24). 1000 bottles of sugo is hand bottled by the Mitolo family each year using South Aussie Virginia tomatoes for the pizza. The olives gave it a lovely salty tang, and the base was nicely charred from the 400 degree oven. This was my favourite of the two pizzas I tried.
Pomodoro is Italian for tomato, and this pizza ($24) came with a sugo base, fior de latte cheese, baby roma tomatoes, lashings of garlic, basil and olive oil. Again I enjoyed the crisp outside, soft inside half centimeter thick bases and the pungent garlic.
The music is cool, it’s family friendly, the pizzas are good and eating them with knife and fork is a novelty. I managed to polish off a whole pizza myself, so aim for one per person.
I’d love to return to try the prixe fixe menu of $50 for groups of 6 or more and that antipasto platter deserves closer inspection!
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