Vanessa: The sudden drop in Sydney’s temperature is the perfect excuse to cosy up and embrace the carbs as the winter months approach. This was certainly our sentiment and agenda when we visited Rozelle’s Reecolab ,one chilly evening.
Reecolab’s warmly lit dining space makes for an inviting place to settle in with red wine in one hand, pizza in the other. Boasting a large commercial bakery that is visible from the dining room, you can sense that the team’s ethos is about producing authentic, robust breads and dough that is truly Italian in its style. The wood-fired brick pizza oven has even been imported from Naples and churns out perfectly cooked pizza.
Now we were not planning to hold back on the carb intake so thought we should levitate the situation and start off with the caprese salad ($20). Slices of oxheart tomato formed a bed for a plump ball of buffalo mozzarella. Fresh and drizzled with olive oil and basil, this is a solid go-to option.
We may have been a little over zealous in our quest to try “all the pizza” but we definitely made a solid dent in all that we ordered.
First off we wanted to try the focaccia – which is Ligurian style and different to the more traditional, bread-like focaccia. This style consists of two thin layers of homemade dough filled with imported Italian stracchino cheese. Being lovers of cheese, we opted for the Gorgonzola D.O.P ($27) which is smothered in melted stracchino and gorgonzola. The gorgonzola is powerful and dominates the flavor, which is great if you are a fan of it!
The Molto Bouna ($29) was topped with thin slices of San Daniele Prosciutto and Italian truffles. The truffles had been used generously so the flavor is bold, which was terrific and well matched with the prosciutto. It was very good, molto bouna, as the name suggests!
In my opinion in order to judge any good pizza establishment, the Margherita ($18) must be ordered. They need to be able to get the basics right and in this case they sure did. Beautifully risen crust and base was topped with a generous amount of tomato sauce, mozzarella and basil. The simplicity of it is what makes it so good. A timeless classic, that they do well.
ReccoLab is certainly a place we could see ourselves revisiting as there are also a number of enticing pasta dishes on the menu. It’s a solid option to satisfy any pizza cravings you might have and conveniently located with plenty of street parking nearby. They also have a fully licensed bar so why not pair an Aperol Spritz with your pizza!
Photos by Bianca
*For Foods Sake dined as guests of ReccoLab, however all opinions are our own.