Al Taglio’s philosophy and approach to pizza highlights sustainability and making use of the best local ingredients for a balanced and healthy lifestyle. Across the evening, guests will be taken on a culinary journey of taste and exploration with pizza bases ranging from Gluten-free, 100% Wholemeal Sourdough and Multi-grain Sourdough to Vegan.
As commended by Massimo Bottura (owner of World’s Best Restaurant awards 2016), Chef’s Enrico and Francesco will be working together to showcase a range of pizza’s from a traditional 80’s Margherita – and for those who are a little more daring, there will be a chef’s selection of flavours available on the night.
To say Sgarbossa knows his dough is something of an understatement – he took out the top spot in the Giro Pizza di Europe competition in 2014. He comes to pizza-making from a milling background – Molino Dallagiovanna, a flour mill just outside Piacenza in Emilia-Romagna, employed him as a “pizza master and consultant”. At Al Taglio he uses a cereal called tritordeum, which he describes as a cross between durum wheat and a wild barley. “It’s rich in protein and doesn’t have a lot of gluten.”
Seats are strictly limited for this one-time-only, exclusive experience. Book today to secure your place.
About Head Chef Francesco Mannelli and Mode Kitchen & Bar
Francesco Mannelli is an award-winning chef and specialist in creating simple yet technically brilliant, delicious dishes which hero fresh, seasonal produce. Originally from Florence, Francesco has more than 20 years’ experience in some of the best restaurants in Australia and Italy, including the past decade in hatted Sydney restaurants, such as Balla, Est. and Bistrode CBD.
A welcoming restaurant setting with a touch of glamour; friendly service with polish; and an uncomplicated menu which embodies great cooking and delicious flavours. Enjoy a specially created set menu by Head Chef Francesco Mannelli who celebrates each ingredients special qualities and showcases impressive technique in the kitchen.
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