Lupa - Brisbane

Lupa - Brisbane

Per Lupa Pizza Bar, la prima Pizzeria Romana realizzata a Brisbane, Australia, Marco Lungo ha creato la prima pizza "bassa e scrocchiarella" della più autentica tradizione di Roma. E' stato immediatamente un successo, tanto da essere fotografato e citato da un importante quotidiano nazionale australiano.

Tag: Apertura e Rilancio Locali, Pizza Romana

Trascrizione integraleQUEENSLAND TASTE / KITCHEN CONFIDENTIAL

Lupa Pizza Bar, a new wine-centric pizza project at West End, will bring an authentic slice of
Italy to the inner-city when the dough starts hitting the oven this weekend at Light & Co,
Montague Rd.
The owners are Italian expats Andrea Contin, ex-manager 1889 Enoteca, and **Valentina
Vigni**, ex-manager Customs House Restaurant, Brisbane.
Six white and six red Romana-style, crisp-based pizze will feature, with entrees running from
salumi and crudo market fish to Italian cheese platters. The menu will also have a selection of
lupacchiotti (wolf cubs – lupa means wolf in Italian). These are tasty, triangular hot dough
snacks topped with anything from artichoke carpaccio to culatello, all designed to match with
wines-by-the-glass.
"We'll have some classic pizzas - the margherita, but others will have more premium ingredients
to match the premium wine list," says Vigni.
She'll oversee food, with Naples veteran pizzaiolo Antonio Seno spinning the slow-ferment,
low-yeast doughs. **Italian pizza consultant Marco Lungo (pictured above right with Vigni and
Contin) is supplying recipes and overseeing the first fortnight.**
"The menu will be one you would find in an Italian enoteca, including our decision to go with
only black coffee," says Vigni. "We want people to have the best experience and there's a lot
of dairy in the menu – you won't want to finish with a dairy coffee. It's not part of the
Italian culture."
Wines include lesser-known varieties like a sparkling pignoletto and a Ligurian red, rossese.

Trascrizione fedele del documento originale, refusi conservati.