Cafe a Taglio

Mietta's Eating & Drinking in Melbourne 2000

Contributors' Choice
Page 90

After research in Italy as well as advice from the family, Connie and Adam Sanders were determined to make their Fitzroy Street cafe as authentic as possible. The soft dough based 'metres of pizza' so loved by Romans, are here in a downunder version - a taglio's scrumptious pizza slices. Great value from $3.50. The Italian experience extends to their list of imported wines, and a daily menu for non-pizza lovers that includes several (but not too many Connie insists) pasta combinations.The ten-metre-long communal table means you never have to dine alone. And you won't ever have to wait long for your food. Connie says that a taglio is about "fast food with a slow food attitude." And R.J. appreciates the extra thick resin that coats the concrete floor. In a cafe that is always full of laughter and chatter the voices don't bounce back at you.

And whas R.T. said last year still goes - "a good pizza is a marvelous thing. Connie, so serious about her produce, and the combinations are sometimes a sensation. Salsicce and a touch of chilli, or gorgonzola and leek on crisp fine bases...a great spot to sit in the street, and watch glamorous and glum, lawyers and hoods on Harleys . . . just the place for girl watching."

Described as "an absolute gem" by R.J.

C.A. found that the slick, and typically St Kilda, slightly 'hard' interior belies the softness of the staff and owners. (An out-of-town friend of mine was so impressed by the welcoming staff, he became a regular within a week, and took all he met there to sample the wonderful slices).

157 Fitzroy Street
St Kilda
Italian Cuisine
Melways reference 58:B8
Phone: 9534 1344
Opening hours: Tue-Sun 12 noon-10pm
Licensed
Accepts credit cards
Seats Inside: 40, Outside: 25
Closed: Some public holidays
Features: No smoking, kids encouraged
Favourites: Spaghetti al pomadero $12.50, Penne ragu $12.50, Sausage & fresh chilli pizza $4.50 per slice, Pancetta pizza $4 per slice

*An updated review can be found in Mietta's Eating & Drinking in Australia 2000, pg211