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Sydney Restaurant Review: Al Taglio Surry Hills

I discovered Al Taglio Pizzeria in Surry Hills when I attended the recent launch of the Plate2Farm Recipe Book.

What a little treasure of a restaurant I found! Al Taglio Pizzeria serves gourmet and authentic regional Italian pizzas and focaccia made from age old traditions, with a big focus on sustainability.

On offer are imported Italian cured meats, cheeses, flours including spelt & gluten free, organic wines and craft beers. The restaurant caters for vegetarian, vegan and gluten free.

Chef Enrico Sgarbossa's approach is based on being more sustainable with a focus on a more healthier pizza.

At our launch we were treated to an entree of Savoury Bigne Creamed Barramundi and Polenta Chips w/Kialla Pure Foods Organic Polenta & Wholegrain Spelt Flour paired with Angove Wild Olive Organic Chardonnay 2015. It's worth mentioning the organic wines here too, all four tastings were tremendous and for me, I prefer organic wines if they are available. The Savoury Bigne was a tasty treat with a soft bun served with a perfectly cooked slice of barramundi.

Al Taglio Surry Hills

Photo above courtesy of

Chef Enrico takes great pride in his work and presents his dishes on eco-friendly plates. There is a lot I like about this restaurant and it's more than just the fab food. Every Friday they deliver pizza to local offices for a 10% surcharge which goes to a local charity for the homeless.

Chef Enrico Sgarbossa

Photo: Melinda Hird

Al Taglio Gourmet Margherita (V) Pomodora, Homemade Buffalo Cream, Handmade Italian Pesto w/Kialla Pure Foods Organic Purple Wheat Wholegrain Plain and Organic Bread and Pizza Flour paired with Nine Vines Rose 2016. This delectable pizza had a soft base and the topping was a lovely combination with the Pesto Buffalo. When I think of Margherita Pizza my mind visualises a fattening pizza with lots of melted cheese and a tomato base. Al Taglio's Gourmet Margherita pizza is more like a delicate gourmet slice of heaven.

Al Taglia Surry Hills

Photo: Deb Carr

Pizza in Teglia (V) Local Potatoes, Buffalo Mozzarella, Porcinci Mushrooms, Truffles w/ Kialla Pure Foods Organic Stoneground Wholegrain Spelt Flour & Organic Bread and Pizza Flour. Paired with Wild Olive Organic Shiraz 2014. I think the combination of the topping is enough to get anybody drooling! I never feel guilty eating Spelt flour because I personally believe it's the best to use, and the base of this pizza had a wonderful soft texture.

Truffle and Potato pizza

Photo: Melinda Hird

Torta Della Nonna Short Pastry and Handmade Jam w/Kialla Pure Foods Organic Barley Flour, Organic Buckwheat Flour and Organic Stoneground Wholegrain Plan Flour paired with Sugar & Spice Mosacato 2015. Just think "Strawberry Shortcake" for this little gem. What a delicious dessert there were many 'oh yum's' going on amongst us.

Sydney Blogger

If you love Pizza, sustainability and wholesome living then head on down to La Taglia I'm sure you won't be disappointed.

I also got to bring my plant home with me! Love peppermint.

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