Sydney’s pizza aficionados are familiar with Luigi Esposito’s culinary prowess, particularly showcased at Via Napoli, the beloved pizza joints in Surry Hills and Lane Cove. Renowned for his commitment to tradition, Esposito has significantly contributed to Sydney’s evolving pizza landscape. Now, after years of delighting customers with authentic Neapolitan-style pies, Esposito is embarking on a new culinary adventure inspired by the streets of Rome.
170 Grammi, nestled on the vibrant corner once occupied by Pizza Fritta 180 (now relocated closer to Surry’s Via Napoli), is dedicated to la tonda Romana – Roman-style pizzas renowned for their thin, crispy crusts.
“I’m proud of what I created with Neapolitan pizza, but there’s been a gap for crispy Roman-style pizza in Sydney,” Esposito explains. Inspired by his Roman-born wife’s longing for the flavors of her hometown, Esposito is fulfilling his promise to open a Roman pizzeria.
La tonda Romana pizza is crafted from dough balls precisely weighing 170 grams – hence the venue’s name. At 170 Grammi, these pizzas will be meticulously cooked to crunchy perfection in a handcrafted woodfired oven, a focal point of the kitchen.
Esposito elaborates on the cooking process, stating, “With pizza Neapolitana, we cook at 450 to 500 degrees Celsius. With [Romana], we bring it a little bit lower to 260 to 280, maximum 300.” Alongside classic favorites, the crispy crusts will be adorned with toppings paying homage to iconic Roman dishes such as carbonara and amatriciana with guanciale and pecorino.
While the pizza style may differ, Esposito remains committed to fostering the warm and inviting atmosphere that has defined Via Napoli’s success. “The pizzeria, for us, isn’t a restaurant,” he emphasizes. “It’s very casual, very friendly.” The 60-seat venue will feature a welcoming long bar inside and outdoor tables overlooking the sunny corner of Foveaux and Crown streets, extending the convivial ambiance to the neighborhood.
Esposito is confident that Sydney diners are ready for this culinary journey. “When we started, a lot of people thought the pizza was raw,” he recalls, reflecting on the initial reception of Neapolitan pizza’s chewy crust. “We educated people, we trained people, we made people understand what Neapolitan pizza was.” His aspiration for 170 Grammi is simple yet profound: “Happiness, friendship, great food.”
