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L'avis de Gault&Millau
Lucio De Falco was raised in Naples, and thus realised the importance of maintaining the high standards of pizza makers in Italy and abroad who undertake the craft of making ‘Vera Pizza Napoletana’.
While the Associazione Verace Pizza Napoletana (AVPN) has strict rules on pizza making, there are no rules stipulating the furnishing and decor of the establishment in which the pizza is made – and you will find that less is more at this little Darlinghurst eatery.
True Neapolitan pizza is exactly what you will receive when dining at Lucio Pizzeria. The tartufata – mozzarella, porcini mushroom, prosciutto and truffle oil – is a prime example of the exacting regulations. It is roundish, soft and elastic, 30–35cm in diameter, with a raised edge (the famous ‘cornicione’), swollen and free from burns. If you do find yourself in a rebellious mood, the Lucio – half margherita and half calzone, with ricotta, mozzarella and ham – breaks the rules without offending the outfit.
PSST! Did you know that Lucio has another venture in Zetland? The menu is more extensive, and the space more expansive.
Reviewed for the 2019 Guide