Critics'PickHow we score
Pizza$$$$
Surrounded by farmland and parks,Keilor can feel like a country town. So this restaurant’s moniker – Italian for “little village” – is spot on.
The kitchen team treat their 48-hour,double-fermented dough with religious intensity. See it stretching across the menu from aperitivo angioletti (fried dough served with fresh cherry tomatoes) to dessert zeppole (rough,sugar-dusted doughnuts and Nutella).
The lengthy pizza list includes Johnny Mozzarella,which subs out sugo for garlicky cream to create a milky margherita. The carbonara-inspired Connie Carbone comes with ruffled,rendered pancetta and a suitably rich yolky sauce. Forget stuffed crusts – these are puffed crusts with satisfying chew,dotted with the leopard spots that mark a pro pizzaiolo.
The setting is comforting and homely,with decor consisting of Italian football memorabilia,gingham tablecloths and amaro bottles stuffed with fresh flowers.
Continue thisseries
Welcoming Venezuelan restaurant on the edge of Footscray Market.
Sprawling casual eatery for spice-laden feasts.
Deeply personal cooking from a thoughtful chef.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.
More: