The casual pizza-and-wine sibling of Rosmarino, the Italian restaurant next door in Fortitude Valley. The dough is the point: a 100% biga pre-ferment made with wholemeal multigrain flour imported from Italy, fired into pizze rosse and bianche like an Amatriciana with guanciale and pecorino, a Carbonara, and a Regina under a whole burrata. Pasta and gnocchi are made in house, along with the tiramisu and cannoli. Weekly specials run their own jokes. Walk-ins welcome.
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