Food
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★★★★✰
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Setting
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Service
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Total
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12.5/15
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Personal Favourite: Pastiera Napoletana (Ricotta Cheesecake), Caprese Salad and the classic Margherita pizza.
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| Pastiera Napoletana (Ricotta Cheesecake) $10.50 |
The first time I visited
Lucio Pizzeria was in early 2013 with M and her parents. I've heard how quickly the tables here fills up (they do not take bookings), so I made sure we arrived just before their opening time 6pm.
A friendly waiter sat us down at their alfresco dinning area while he went and setting up the rest of the tables inside. The whole place was packed within 15 minutes of opening.
On our most recent visit we weren't as lucky, we arrived around 6:30pm and had to wait nearly half an hour before being seated. So a word of advice, get there early, or be prepared to wait.
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| Full House |
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| Greeter/Waiter |
We started off with a few beautiful entrees, the Caprese Salad and Baked Figs are two of my favourites. The mozzarella in the salad has a pleasantly earthy, grassiness and a distinctly tender, grainy texture with just a hint of salt. The baked figs has a well balanced sweetness with the tang from the gorgonzola and the saltiness from the prosciutto.
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| Caprese Salad $16.50 |
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| Caprese Salad $16.50 |
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| Baked figs wrapped in prosciutto served with gorgonzola sauce $19 |
Then we had two pizzas, which is either a huge underestimation of our eating abilities or the taste of their pizzas. So we ordered two more, fortunately their wood fired stone oven was quick and efficient. The pizzas came out in just a few minutes. The base is crispy on the outside and tender and fragrant on the inside, the way an authentic Neapolitan pizza should be.
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| Margherita $17 |
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| Diavola $18 |
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| Stone Oven |
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| Tiramisu $10.50 |
The desserts are just as good as their pizzas and a very satisfying way to finish the meal.
Lucio Pizzeria offers one of the best traditional Neapolitan style pizzas in Sydney, and they do it with fresh and beautiful ingredients.
The first time I visited Lucio Pizzeria was in early 2013 with M and her parents. I've heard how quickly the tables here fills up (they do not take bookings), so I made sure we arrived just before their opening time 6pm.
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