Postcard from napoli

Oatley 0km. Oatley 1km.

We hope they open up again in a new location soon! Looking around the restaurant, there was not a table to spare, and plenty of takeaway orders streaming out the doors as well. The pizzas are prepared front of house so diners can watch their dinner coming to life. We originally planned a romantic date here at Postcard from Napoli, however our visit quickly turned into a family affair when everyone caught wind of our plans - everyone was keen to try this pizza! After salivating at the menu, we ordered a few dishes to share amongst our party - salt and pepper calamari, margarita pizza, lasagna pizza and a gnocchi ragu. First up, the calamari. It had a super crispy batter, and came as a surprisingly generous portion.

Postcard from napoli

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First up, the calamari. We need to know your location so that we can provide you with the best results.

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Italian cuisine is one that is notorious for being closely guarded by gatekeepers the world over. Case in point, where many may seek praise and adoration for making a meal from scratch, this is simply the cultural norm. We are coming back soon!! See you on the 16th of August????? A post shared by Postcard from Napoli????? So it stands to reason that many react with surprise when served the news that a South Sydney pizzeria flying relatively under the radar — until now — not only passes the authenticity test, but holds a glowing endorsement from the Associazione Verace Pizza Napoletana themselves an NGO that outlines the regulations associated with what does and does not constitute a Neapolitan pizza. Even the staff are told to treat the customers as they would in Naples.

Postcard from napoli

Authentic Neapolitan Pizza, pasta, antipasto and all the best italian food at unbeatable quality. For pick up orders special pasta and pizza , get the free app on iOS or Android. As a member, we must abide by specific rules when creating an authentic Neapolitan pizza. The dough must be worked by hand, and cooked directly on the surface of our traditional domed Neapolitan pizza oven, fuelled by wood. Only soft-grain flour, fresh yeast, water, and sea salt may be used for the dough, and only Italian plum tomatoes, mozzarella di bufala, extra-virgin olive oil and fresh basil or dried oregano may be used for the toppings. Our authentic Neapolitan Pizzas are made following Neapolitan culture and tradition, beginning with our wood fire oven, traditionally crafted by Stefano Ferrara in Napoli and shipped to Australia. Our dough is raised for at least 24 hours at room temperature, hand stretched and baked for 60 to 90 seconds at degrees. Best experience I have had so far in Sydney.

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We polished off every single dish and could have easily gone for more! We hope our content encourages you to get out there and treat your tastebuds! The entrees were piping hot, the pizza's were amazing, the the desert was fabulous. See our Disclaimer. The cheesecake was layered with pears, and was equally as decadent. Absolutely incredible! By submitting a review, you agree to the Terms. Login Forgot Password? Food Inbox Hey fellow food lovers! St George Italian. The pizzas are prepared front of house so diners can watch their dinner coming to life. Postcard From Napoli.

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Information on how to enter forms part of the terms of entry. We loved how speedy the service was from the oven to the tables. Sign Up. The edges were crispy with a slight char from the flames of the fire, and the dough has an amazing fermented aroma that shone through the smokey flavour. AGFG reserves the right not to post reviews that may be construed as inappropriate or defamatory. First up, the calamari. Postcard From Napoli. Absolutely incredible! Still hungry? You can tell they truly care about the customer experience, and put a lot of love into the food! We originally planned a romantic date here at Postcard from Napoli, however our visit quickly turned into a family affair when everyone caught wind of our plans - everyone was keen to try this pizza! Mon Closed. By submitting a review, you agree to the Terms.