Al Taglio

The story

Crafted with passion, served with love

The Art of Pizza in Surry Hills

Al Taglio on Albion Street occupies a particular place in Sydney's dining landscape: it lays a credible claim to being the city's first gourmet pizzeria, and it backs that claim with serious credentials. The restaurant earned the top Gambero Rosso rating of three slices — the Italian food bible's highest honour for pizza — recognition that places it in rare company anywhere in the world, let alone Australia.

The Chef Behind the Dough

The story starts with Enrico Sgarbossa, originally from Bassano del Grappa in northern Italy. He trained under celebrated pizza chef Valerio Valle at Compagnia della Pizza before arriving in Australia in 2010. His competition record speaks for itself: first place at the 2014 Giro Pizza d'Europa, 11th at the Pizza World Championship in Parma in 2015, and third at the European championship again in 2016. He also served as head flour technician and global consultant for leading Italian flour mill Molino Dalla Giovanna — a detail that explains the particular attention Al Taglio pays to its bases.

In Sgarbossa's own words: "I want to show why it helps to eat pizza in a certain way, always with fresh flour and the best ingredients, because people who eat my food know that they're going to eat a perfectly made pizza."

What's on the Plate

The approach is grounded in sustainability and seasonal, local produce — a philosophy that makes the Italian pizza here feel both authentic and genuinely considered. The menu offers sourdough bases as standard, with wholemeal sourdough and a gluten-free option available. Pizzas range from the Margherita a Modo Nostro — San Marzano tomatoes, fior di latte mousse, basil oil — to more adventurous combinations like the Mediterranea (capsicum sauce, octopus, nduja, stracciatella) and the Valtellina (goat cheese, bresaola, capsicum sauce, walnuts). A weekly special rounds out the selection.

Beyond pizza, the kitchen produces starters such as prosciutto with stracciatella and rockmelon, pasta dishes like caserecce with zucchini, pancetta and saffron, and desserts including a classic tiramisù. The drinks list leans Italian throughout — house tap wines from Italy, Balladin craft beers, Aperol and Campari spritzes.

The Setting

The room is described as buzzing and modern, a contrast to the old-world traditions informing the food. Table service, takeaway and delivery are all available, and the space can be hired exclusively for private events and celebrations.