Via Napoli’s new sister pizzeria 170 Grammi opens in Surry Hills

Tuck into cacio e pepe and carbonara pizzas and experience the frivolity of Rome’s bustling pizzerias, at Via Napoli’s new sister pizzeria 170 Grammi, which opens today.

Owner Luigi Esposito, widely credited for fanning Sydneysiders’ love for Neapolitan-style pizzas, is now introducing diners to something new.

Located on the corner of Crown and Foveaux streets in Surry Hills, 170 Grammi serves up some of the only “la tonda scrocchiarella Romana” or Roman-style, round pizzas in the city.

Made using only 170 grams of dough - and serving as the inspiration for the venue’s name - the pizzas are thinner and crunchier in comparison to the soft and puffy Verace Neapolitan style.

Esposito says the crunchiness of the base and the freshness of the toppings combine perfectly to melt-in-your-mouth.

“When you hear the glorious crack with each bite, the only question you’ll have is does your pizza crick or does it crock?” he says.

“It’s an entirely new way to eat and enjoy pizza, and one I’m really excited for people to try.

“We’ve made them using the traditional ‘la tonda scrocchiarella Romana’ or round style that was popular in the 1950s, but which has been largely forgotten in favour of the rectangular shape people may have seen if they’ve visited Rome.”

Esposito has also added his own creative flair to the menu, by turning some of the region’s most famous pastas, into pizza toppings.

There is the classic Cacio e pepe, the A’carbonara with a white base, pecorino Romano, guanciale, free-range egg yolk and black pepper, and the Amatriciana featuring guanciale, pomodoro and pecorino Romano.

But it’s the signature Porchetta di ariccia that holds the most significance for Esposito, which is made using his father-in-law Tonino Toscano’s recipe.

“It’s prepared with a white base, then topped with the slow-roasted porchetta alla Romana, smoked scamorza, wood-fired roasted potatoes, rosemary and black pepper,” he says.

“It’s simply buonissimo and I’m so pleased to be able to recognise my wife and her family in one of our pizzerias.”

There are 13 pizzas in all on the menu, which are perfectly cooked at 300 degrees for three minutes in the 1.9-tonne, handmade Italian, wood-fired oven that stands tall at the rear of the cosy space, surrounded by hanging aged cheeses and meats.

There is also an extensive selection of antipasti that includes the Trippa alla Romana (Roman-style tripe), Schiacciata co’nbotto de Mortazza (crispy flat bread with mortadella), the Fagioli alla Bud Spencer made of Borlotti beans, pork rind and pane casereccio, and the delicious Suppli, a traditional dish of pomodoro San Marzano, La Stella buffalo mozzarella and pecorino Romano.

Be sure to leave room for dessert, with the Instagrammable Maritozzi, a classic Roman-style dessert featuring a soft and light brioche-style bun filled with sweetened whipped cream.

Second only to the pizza oven is the other hero of 170 Grammi’s intimate venue, a handmade black and white terrazzo bar, which is home to a deliciously affordable drinks list.

The wine list features Italian and Australian varietals, with bottles priced no higher than $65, or enjoy one of several cocktails, including limoncello spritz, espresso martini, negroni and americano.

170 Grammi is located at 428 Crown St and is open from 5pm to 10pm, Wednesday and Thursday, and from 12pm to 10pm, Friday to Sunday.