McLaren Vale pizza masters cook up a new recipe: Introducing pizza pinsa at Cucina di Strada
There’s a hot new pizza venue in McLaren Vale ... but while it’s brought to you by the team behind renowned restaurant Pizzateca, they’ve put a significant twist on the classic recipe.
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South Australia’s newest pizza destination can be enjoyed with a wine, gin and sweeping McLaren Vale views.
Cucina di Strada – meaning “street food” – comes from the team behind the region’s hugely popular Pizzateca restaurant and is the final, foodie piece of Chalk Hill Collective: the picturesque home of Chalk Hill Wines and Never Never Distilling Co cellar doors.
The venue, which opens this week, also brings a new kind of pizza to the plate – or in this case, paddle.
Pizza “pinsa” is “between Neapolitan and Roman-style pizza”, says Adelaide pizza maker Ettore Bertonati. He has developed the thicker, but still light, focaccia-style dough, which is pushed out by hand and baked in a tray on stone.
Unlike Neapolitan pizza, which requires folding – or even cutlery – the sturdier pinsa can be eaten with one hand while holding a drink with the other, says Pizzateca’s Tony Mitolo.
“It works in this environment,” Mr Mitolo said.
“You can choose your own adventure here. If someone wants a gin, they can get a gin; if someone wants a wine, they can get a wine. You come up and grab your pizza, throw a rug out on the lawn and relax.”
Pizza will be served “al taglio”, or cut in pieces, and served on a paddle for $20-$25.
Other offerings cooked up by Tony’s aunt, Annarita, will include meatballs, croquettes and traditional sweets such as pizzelle.
Chalk Hill Collective first opened its doors in February and its reopening, together with the launch of Cucina di Strada, follows the government’s easing of restrictions for cellar door trading last weekend.
Bookings are required while capacity limits are in place (children included), with a range of tasting experiences on offer.
To find out more, visit the Chalk Hill Collective website.
