Capricciosa | For Food's Sake – A Sydney Food Blog

Bianca: I saw the relatively swift development of SUD from an eerily quiet local pizzeria to a bustling restaurant that regularly turns people away they get so busy. Sud happens to fall smack bam on my usual walking route from Concord to Breakfast point on the weekends – you can’t eat all those burgers and get away with it. Meaning ‘south’ in Italian it also happens to be where my dad’s family hail from back in the mother country, Messina in Sicily to be exact. It’s meant to be a more casual laid back affair with an emphasis on Southern style ‘street food’ which is vastly different than owner, Paolo Gatto’s former venture, ‘Gatto Matto’ in Five Dock. Breaking my rule to never eat Italian out, I just had to see what all the fuss was about. We then turned it into an all-out family affair with the entire FFS team: Alex and Vanessa as well as my older brother John, Vanessa’s sister Bec (my cousin) and her partner Michael. This was in fact the second …

Bianca: Pizza, something I don’t have often but when I do…I want it to be good. No Dominos, no Pizza Hut. I was drawn to ‘Da Orazio Pizza + Porchetta’ for two reasons, well three now that I think about it. The pizza, the pork and the name. Feeling I needed to visit just to see if they did my dad’s namesake justice, an Orazio or Aussie ‘Oris’ as he’s known here in Straya. Just opposite the recently opened Papa’s Pasticceria, Da Orazio is nestled in a somewhat Italian corridor, with a deli next door and ‘A Tavola’ upstairs. A brainchild of ‘Icebergs’ Maurice Terzini inside it’s all muted whites, bare wood panels and a marbled bar. Heading the restaurant is former Popolo/Icebergs chef Orazio D’Elia (and my Nonno will approve here) a former Neapolitan. Alex and I arrived just after 5pm to an almost empty restaurant, with most people most probably still on the beach, it was such a gorgeous day. Perhaps they’re seen as the prized seats in the restaurant but we were …