Home to more than 20 “pizza al taglio” slices.
Pizza by the slice isn’t just a New York City thing. Rome is famed for its big rectangular slices in a rainbow of seasonal toppings, wrapped in paper and eaten on the run. Now you can get this ultra-convenient pizza on Brunswick Street, where Pizzette offers more than 20 “pizza al taglio” slices.
Roasted eggplant parmigiana is an owner-favourite, while customers are flocking to the polpette featuring beef meatballs, and mortadella with burrata on a white base. Focaccia sandwiches are also available.
Slices are pulled from the Moretti Forni electric deck oven, ready in less than a minute if they’re already on display or 10 minutes if Macchi needs to make it from scratch.
The mix-and-match menu and speedy turnaround makes Pizzette perfect for solo ventures, pre- and post-gig bites, and the indecisive. There are also 40-odd seats for groups, and two different gluten-free bases.
Emma Breheny – Emma is Good Food’s Melbourne eating out and restaurant editor.
