Ivan Zecca runs Pizzica from a heritage cellar dug in beneath another restaurant on Bussell Highway, a cave-like room set with terracotta plates and jugs from artisans in his native Salento. The kitchen cooks that south-east corner of Italy: wood-fired pizza and puccia salentina, T-bone and other meats off the charcoal grill, homemade pasta, Italian and local wine. It lands on national best-pizza lists and people drive across the state for it. Book ahead.
Nearby on Australian Atlas
View on full map →More in Margaret River
Own Pizzica?
Claim your free listing to update your details and connect with visitors.
Claim this listing