At 170 Grammi in Surry Hills — 428 Crown Street, Surry Hills, Sydney — the question most first-time visitors ask is the same: what do I actually order? 170 Grammi is a Roman pizza restaurant built around La Tonda Romana: a thin, crisp, high-hydration pizza tradition that reads differently to what most Sydney diners expect. White-base pizzas, Roman cuts of pork with specific provenance, antipasti drawn from the streets of Rome. Understanding a handful of dishes by name before you sit down is the difference between a good meal and a properly Roman one.
Start with Antipasti
Antipasti at 170 Grammi sets the pace before pizza arrives — three dishes in particular earn a place on every table.
Supplì di Riso al Telefono are Roman-style arancini: fried rice balls made with Pomodoro San Marzano, La Stella Buffalo Mozzarella, and Pecorino Romano. The name “al telefono” — Italian for “by telephone” — describes what happens when you pull one apart: the mozzarella stretches in a long, thin thread, like a phone cord. They arrive quickly and they are the most distinctly Roman item on the antipasti list. Order them every time.
Schiacciata con’botto de Mortazza is crispy crust with mortadella. In Rome, schiacciata stuffed with mortadella is sold by weight at bakeries — a street food standard, not a restaurant invention. Here it functions as a clean, uncomplicated opener that gives the table something to eat while everyone settles in.
Crocchante Bianca — crispy crust, Porchetta alla Romana, Pecorino Romano — is the antipasto that holds its own alongside the pizzas. Order it if you want something more substantial while the table is still assembling.
The Pizzas — and How to Order Them
Roman pizza at 170 Grammi is designed for sharing. The thin, crisp base holds toppings cleanly, flavours stay distinct between slices, and the round format makes passing plates across the table straightforward. For two people, two pizzas with a shared antipasto is the right starting point. For three or four, three pizzas covers the table properly.
The menu divides between white-base (bianca) and red-base (rossa) pizzas. Both begin with the same 170-gram portion of high-hydration dough, long-fermented before it meets the oven. The difference is in the topping architecture, not the foundation. A balanced order includes at least one from each.
The full range is on the dine-in menu. The dishes below are the ones worth knowing by name.
A’ Carbonara
The A’ Carbonara is the first pizza to order at 170 Grammi. White base, Pecorino Romano, guanciale, free-range egg yolk, black pepper — it is a Roman carbonara recipe applied to a pizza base, not an approximation of one. The egg yolk is added after the bake; it finishes at the table’s ambient heat. The balance between the sharp Pecorino, the cured-pork fat of the guanciale, and the black pepper is precise. If you order only one pizza, order this one.
Porchetta di Ariccia
Ariccia is a town in the Castelli Romani — the volcanic hills southeast of Rome — and it is the definitive source of porchetta: slow-roasted pork seasoned with rosemary, garlic, and black pepper. The Porchetta di Ariccia pizza uses white base, Porchetta alla Romana, wood-fired roasted potatoes, rosemary, and black pepper. The combination of slow-roasted pork with wood-fired potatoes belongs to a Roman preparation that exists nowhere on a Neapolitan menu. It’s the pizza that places you most clearly in Rome.
Amatriciana
Amatriciana originates in the town of Amatrice in the Lazio region. The formula is specific: tomato, guanciale, Pecorino Romano — and here it’s built on San Marzano tomato, with Coratina Extra Virgin Olive Oil and basil. It reads sharper and more acidic than the white-base options. If your table has ordered an A’ Carbonara or a Porchetta di Ariccia, the Amatriciana is the natural counterpoint: it keeps the order from tipping too rich.
Margherita Classica
The Margherita Classica uses San Marzano tomato, La Stella Buffalo Mozzarella, Pecorino Romano, Parmigiano Reggiano, basil, and Coratina Extra Virgin Olive Oil. Two cheeses — Pecorino Romano and Parmigiano Reggiano alongside the buffalo mozzarella — separate it from stripped-back versions. It’s the honest measure of any pizza kitchen: simple enough to hide nothing, precise enough to show everything.
When You Want Something Bolder
For tables with more range in their order, three pizzas on the menu earn particular attention.
The A Coda is the most distinctly Roman pizza on the menu. The topping is oxtail ragù alla Vaccinara — a slow-cooked preparation from Rome’s Testaccio neighbourhood — layered over San Marzano tomato and Fior di Latte, finished with Pecorino Cream. Ragù alla Vaccinara is one of Rome’s oldest preparations: oxtail braised slowly with celery, tomato, pine nuts, raisins, and cocoa. On a crisp Roman base, the weight of the ragù distributes properly. It’s the dish that Roman expats in Sydney recognise immediately.
The Calabrese is the heat option: San Marzano, Buffalo Mozzarella, ‘Nduja, Pancetta, basil. ‘Nduja from Calabria is a soft, intensely spiced spreadable pork sausage — a different register to standardised chilli flakes. It’s bold but not undisciplined.
The Ortolana earns its place without concession: San Marzano, La Stella Buffalo Mozzarella, sautéed mushrooms, grilled capsicum, marinated artichokes, wood-fired roasted potatoes, Gaeta Black Olives, basil, Coratina Extra Virgin Olive Oil. The combination of wood-fired potatoes and marinated artichokes gives it more texture than most vegetable-led pizzas manage.
Pasta on a Larger Table
For groups of three or more, or for anyone who wants to extend the meal, the pasta section draws from the same Roman canon as the pizzas — without duplicating it.
Rigatoni Amatriciana — rigatoni, San Marzano tomatoes, guanciale, Pecorino Romano, chilli, black pepper, Extra Virgin Olive Oil — is the pasta expression of the same tradition as the Amatriciana pizza. Rigatoni is the correct format for this dish in Rome: the ridged exterior holds the sauce in a way that a smoother shape cannot. Pappardelle alla Vaccinara — pappardelle, slow-cooked oxtail ragù — applies the same Vaccinara preparation that defines the A Coda pizza; in pasta form it becomes the long, slow course suited to a table that isn’t in a hurry. For a full breakdown of the Roman pasta dishes and their traditions, the menu article covers each in detail.
How to Finish
The Tiramisù — espresso-soaked ladyfingers, mascarpone cream, cocoa — is made in-house. The Angioletti Nutella — lightly fried dough sticks with Nutella and fresh strawberries — is the Roman version of a dessert bread course: simple, unambiguous, and reliably ordered twice. The Affogato — vanilla gelato, hot espresso, optional liqueur — is the sharp close for those who want to finish fast and well.
A First-Visit Order
For two people, the straightforward version: Supplì di Riso al Telefono to start, A’ Carbonara and Amatriciana across the table, Tiramisù or Angioletti Nutella to finish. Add Schiacciata con’botto de Mortazza if you want something on the table before the supplì arrive. For groups, the set menu handles selection and pacing.
Frequently Asked Questions
What should I order first at 170 Grammi?
At 170 Grammi Pizzeria in Surry Hills, the Supplì di Riso al Telefono is the right place to start — fried Roman-style arancini made with Pomodoro San Marzano, La Stella Buffalo Mozzarella, and Pecorino Romano. They arrive quickly and set the Roman register of the meal before the pizzas reach the table.
How many pizzas should we order at 170 Grammi?
At 170 Grammi, two pizzas is the standard starting point for two people, paired with a shared antipasto. For a table of three or four, three pizzas provides the right amount of variety. The thin, crisp Roman base means the meal doesn’t become heavy — sharing across two or three different styles is how the menu is designed to be eaten.
What is the A’ Carbonara pizza at 170 Grammi?
The A’ Carbonara at 170 Grammi Pizzeria is a white-base Roman pizza topped with Pecorino Romano, guanciale, free-range egg yolk, and black pepper — the same ingredients as a classic Roman carbonara pasta, applied to a thin, crisp pizza base. The egg yolk is added after baking and finishes at the table’s ambient heat.
What is A Coda at 170 Grammi?
A Coda at 170 Grammi is a Roman pizza topped with oxtail ragù alla Vaccinara — slow-cooked in the tradition of Rome’s Testaccio neighbourhood — layered over San Marzano tomato and Fior di Latte, and finished with Pecorino Cream. Ragù alla Vaccinara is one of Rome’s oldest preparations, braised with celery, pine nuts, raisins, and cocoa. It is one of the most distinctly Roman dishes on the menu.
What is the difference between the white-base and red-base pizzas at 170 Grammi?
At 170 Grammi Pizzeria in Surry Hills, white-base (bianca) pizzas — such as the A’ Carbonara and Porchetta di Ariccia — use no tomato sauce; the toppings sit directly on the dough. Red-base (rossa) pizzas — such as the Amatriciana and Margherita Classica — are built on San Marzano tomato. Both start with the same 170-gram high-hydration dough base. A balanced table order typically includes one from each style.
Is there a set menu available for groups at 170 Grammi?
Yes. 170 Grammi Pizzeria in Surry Hills offers a set menu for groups, covering antipasti, pasta, and a selection of Roman pizzas. It suits larger bookings where individual dish selection becomes impractical. See the set menu page on the website for current details and availability.
