Da Vinci’s Italian Restaurant in Summer Hill Launches Charcoal Pizza

When it comes to pizza, black is the new black at Da Vinci’s Italian Restaurant in Summer Hill. The inner west pizzeria and Italian restaurant has launched what could arguably be a first in Sydney, a charcoal base pizza.

Da Vinci's Italian Restaurant
Margherita Nera

The black pizza base is made from a bio vegetable charcoal product, a natural substance made from wood that adds flavour and texture to the dough. Only 10 grams of fine, talcum powder-like charcoal are used per 1 kilo of type 1 flour. The dough is left to ferment for 48 hours before it is used in a variety of toppings and baked in a wood-fired oven.

Da Vinci's Italian Restaurant
Close Up of Crust

The result is a delicious base with a crust that remains soft with some crunch, adding a different texture to the dough but still very light.

Da Vinci's Italian Restaurant

To add to the aesthetic effects, the toppings have been meticulously chosen. Nerone ($23) packs a lot of flavour with Fior Di Latte, Yellow and Red Capsicum and Anchovies. The sweetness of the capsicum along with the saltiness of the anchovies makes this pizza a must-have.

Da Vinci's Italian Restaurant

Borgo ($23) makes a delicious vegetarian option and comes topped with San Marzano tomato, Fior Di latte, Caramelised Onion, Deep Fried Eggplant, Mixed Mushrooms and Cacioricotta, a ricotta-like cheese.

Da Vinci's Italian Restaurant
Gnocchi Gorgonzola

As well as regular pizza, Da Vinci’s serves an extensive Italian menu that includes home-made Gnocchi Gorgonzola ($22) in a rich, creamy Gorgonzola and Parmesan cheese sauce.

Da Vinci's Italian Restaurant

For a sweet finish, check out the range of gelato at the rear of the restaurant – the pistachio and chocolate are not to be missed.

Da Vinci's Italian Restaurant
Da Vinci’s Italian Restaurant

Da Vinci’s Italian Restaurant
25 Lackey Street, Summer Hill NSW 2130


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Da Vinci’s Italian Restaurant in Summer Hill Launches Charcoal Pizza was last modified: February 24th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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