PROFILED BY DE GROOTS MEDIAThey know how to do a good pizza in Melbourne. Real pizza, none of this “gourmet” stuff with guacamole or, God forbid, satay sauce pasted over it. The team from South Yarra’s trendy temple to the wood-oven, Caffe e Cucina, have brought their love of pizza to Brisbane, opening the much-needed Beccofino in the heart of burgeoning Teneriffe. The difference with Beccofino is climate. Beccofino is open and breezy most of the year compared with its cosy, insulated cousin down south.
The menu sticks to what the Italians know best, what works, and what will please a variety of palates. The food is focused on traditional flavours married to fresh, contemporary presentation and good local produce. The wood-fired pizzas are excellent, with crispy crusts, a hint of smokiness and toppings running from pork and fennel sausage, tomato, mozzarella and radicchio to a “white” pizza of porcini mushrooms, asiago cheese, mozzarella and thyme. Vitello tonnato is a classic entree not often seen on Australian menus, a refreshing Milanese dish of thinly sliced poached veal with tuna mayonnaise and baby capers. For pastas, the kitchen does a worthy rendition of linguini marinara in bianco; for mains, try the grilled lamb cutlets with salsa verde.