The best of humble Italian street food to hit Western Sydney. PizzAperta Manfredi will change the way you feel about pizza.
PizzAperta Manfredi follows the craftsmanship of traditional pizza and quality produce, using only artisan and unrefined, stoneground Molino Quaglia ‘Petra’ flours. The dough is leavened naturally a minimum of 24 hours for taste and digestibility and we only use extra virgin olive oil.
The menu changes seasonally and topping ingredients are be sourced locally from the best fresh produce suppliers. Each pizza is designed with simple flavours to complement the handcrafted pizza base, cooked to perfection in the Stefano Ferrara M130 wood-burning oven direct from Naples.
Traditional and Classic Italian flavours of Marinara and Margherita are clear favourites, as are the Buffalo Mozzarella & Prosciutto di Parma and Calzone Napoli. Seasonal and new wave pizza flavours include Prawn, Zucchini & Mint, Buffalo Ricotta & Fennel Sausage and Lamb Belly with Mediterranean herbs. Salads, local and imported salumi and desserts are also featured on the menu.
Born in the Lombardy region of northern Italy, Stefano Manfredi settled in Australia with his family in 1961. In 1983, he opened The Restaurant in an impossible to find back laneway in Ultimo – later to be renamed The Restaurant Manfredi. In 1996 he moved his operations to the Rocks with the creation of the much-applauded Bel Mondo (1996 – 2002). With the simple philosophy ‘the flavours of Italy from the fresh produce of Australia’ both restaurants transformed the way Italian cuisine and fine dining were perceived in Australia. Restaurant Manfredi remains the only Italian restaurant to have attained the coveted 3-hat rating from The Sydney Morning Herald Good Food Guide.
Manfredi has won numerous accolades in both Australia and overseas, most notably he was awarded the Italian International Culinary Institute for Foreigners inaugural trophy in 2002 by then Prime Minister Silvio Berlusconi. The trophy acknowledged his inclusion as one of Italy’s internationally celebrated chefs in the first English translation of cooking tome, ‘The Silver Spoon’ and was awarded for, his success with both the critics and the public alike.
Throughout his career, Stefano has also written frequently on food and cooking, publishing numerous books of significance, presented master classes, made local and international television appearances, hosted cooking and wine tours in Italy and remained a passionate Food and Wine Educator, teacher and advocate for local, sustainable and seasonal produce.