Welcome Pizzateca Lupa
The Market welcomed an exciting new food offering to its bustling Cecil Street restaurant precinct with the opening of Pizzateca Lupa in March.
Pizzateca Lupa is a Roman style caffè and pizzeria run by Italian brothers Lino Torre (previously D.O.C Gastronomia Italiana and Park Street Pasta & Wine) and Gabriele Torre (previously head pizza chef at D.O.C Gastronomia Italiana), which pays homage to their childhood memories and sharing food with family.
Taking inspiration from ‘Lupa’ an Italian she-wolf in Roman mythology and an iconic symbol of Rome, Pizzateca Lupa is a love letter to traditional Roman cuisine, serving antipasti, pasta, pizza, pizza by the slice, coffee and a selection of Italian and local drinks.
“Growing up, Saturdays were always spent with family, and for us that meant eating focaccia with our grandparents. Gabriele and I have fond memories of that time, so it feels really special to be running Pizzateca Lupa together in South Melbourne, which is going through an exciting revival as a dining destination in its own right,” says Lino.
Split between a morning coffee, lunch, dinner and takeaway offering, Pizzateca Lupa’s menu is a considered exploration of authentic Italian cuisine. For takeaway lunch, the pizza shop offers pizza in teglia (square focaccia, cooked in a tray and served by the slice), with a handful of different toppings on rotation. Pizzateca Lupa’s classic pizza tonda can also be made fresh to order for takeaway.
“Traditionally, Roman pizzas feature a light and crispy crust which is what we’re doing at Pizzateca Lupa. We’re really focused on depth of flavour, it’s not just about adding tomato and anchovies; we pre-cook the tomatoes for richness and every ingredient is considered using the best quality produce we can find.” says Pizza Chef, Gabriele.
The dine-in menu kicks things off with antipasti, fried globe artichokes, fritto misto, and a selection of artisanal cheeses and meats. The mains include a handful of pastas using Pastificio Liguori - one of the oldest pasta producers in Italy - include traditional Roman styles carbonara tubettone, cacio e pepe spaghetti, and amatriciana fusilli, alongside other crowd pleasers such as a seafood scoglio calamarata and pork ragu tortiglioni. The dine-in pizza menu features a selection of 13-inch pizza tonda with classic options such as Margherita to a Norma; featuring fried eggplant, smoked fior di latte, cherry tomatoes, ricotta salata and basil. Other highlights include an Aeolian, featuring san marzano, fried capers, black olives, oregano and anchovies; Salsiccia with pork & fennel sausage, spigarello, yellow tomato, smoked fior di latte and carmelised tropea onion; and Gamberi with tiger prawns, cherry tomatoes, fior di latte and pickled zucchini. Traditional toppings can also be added to any pizza including mozzarella bufala, stracciatella, rocket, and anchovies. Those in the mood for dessert can enjoy a traditional tiramisu and sweet pizzas with seasonal fruits.
