There is always love for pizza

Rouse Hill may be some 16,000km from Naples, but one local venue is bringing the taste of Italy to the northwest.

The newly opened Al's The Pizzeria at The Fiddler.

Rouse Hill may be some 16,000km from Naples, but one local venue is bringing the taste of Italy to the northwest.

In the courtyard entrance to The Fiddler, Al’s The Pizzeria is serving up an authentic Italian experience from the traditional blue and white decor to the woodfired oven sent over from Italy and the classic menu.

The pizzeria opened about a month ago and has already proved incredibly popular.

The pizza oven direct from Naples.

Capricciosa pizza with fior di latte, san Marzano tomato, leg ham, artichoke, mushroom and black olives ($22).

Led by chef Alfonso Soutaniello, whose family run a restaurant in Naples, the pizzas are made using Tipo 1 flour, hand-stretched and topped with a few simple ingredients then quickly woodfired.

“This oven can cook the pizza at 400 degrees or more and the cook of the pizza is very quick, just 90 seconds,” Alfonso said.

Antipasti board with thinly sliced meats, cheese, focaccia, savoury jam and honey ($26).

The ‘Chocobueno’ calzone made with chocolate dough and filled with Nutella and white chocolate and topped with grated coconut ($24).

Alfonso’s favourite pizza is the margherita — “simple and the best” he says — and it has also become a favourite of many locals too with San Marzano tomatoes, fior di latte cheese, parmesan, olive oil and basil.

The best way to experience Al’s is to order a few dishes to share, starting with the antipasto served on a wooden board with thinly sliced meats, cheeses, savoury jam and honey followed by a couple of pizzas.

To finish there are two dessert pizzas, both served on a base of Alfonso’s own chocolate dough made from Tipo 1 flour and cocoa powder.

Margherita with fior di latte, san Marzano tomato, basil, parmesan and extra virgin olive oil ($18).

The Chocobueno, a Nutella and white chocolate calzone made from the chocolate dough and topped with grated coconut, is a heavenly combination.

Alfonso’s passion for pizza is evident in the care and warmth that is delivered along with each course.

“There is always love for pizza,” he said.

■ Al’s The Pizzeria is open everyday for lunch and dinner and open until late on Friday and Saturday nights. Details

Chef Alfonso Soutaniello has plenty of love for pizza.

Calzone with provolone, buffalo ricotta, san Marzano tomato, Ndjua salami, eggplant, basil and parmesan ($25).