Tazio Restaurant

PROFILED BY DE GROOTS MEDIA
Since opening its doors in May of 2006 this little pizzeria has gone from strength to strength. With a big name that doesn’t drip off the tongue easily without a European past, Tazio birraria pizzeria cucina, shortened to Tazio for ease, is the type of little gem that Melbourne is famed for. The low ceilings and split level cavernous effect give it an almost intimate feel despite the high spirited customers which fill the dining room at lunch, dinner time and even between meal times. Beer is big here too with a selection of good imports amongst the more well known local varieties.

Chef Hayden Cox has put together a monthly changing cucina menu to accommodate the city folk regulars whilst utilising the best seasonal produce available. Nibble on Italian marinated olives served warm with fresh bread, or get stuck into Nonna’s pork and veal meatballs topped with mozzarella and fresh basil. The 10 or 12 inch pizza selection offers such tempters as the diavolo with tomato, chilli, garlic, olives, anchovy and parmesan, or the marostica with olives, sausage, pesto and vine ripe cherry tomatoes. From the cucina menu sample the carne: braised beef spezzatino with soft polenta, or the cotoletta: traditionally prepared crumbed veal with green salad and lemon. The Australian friendly wine list also offers some Italian varieties.

Veda Wickens