170 Grammi Pizzeria Blog
What Is Pancetta? The Italian Cured Pork Behind Roman Cooking
At 170 Grammi Pizzeria, Surry Hills’ Roman pizza restaurant, pancetta appears on two of the most distinctive pizzas on the menu — the Calabrese, where it pairs with spicy ‘nduja and buffalo mozzarella, and the Maialina, where…
What Is Aglio e Olio? Italy’s Simplest Pasta, Explained
170 Grammi on Crown Street, Surry Hills, a Roman pizza-inspired Italian restaurant, serves one of the most deliberately minimal dishes in the Italian canon: Spaghetti Aglio, Olio, Peperoncino — spaghetti with garlic, olive oil, and chilli.…
What Is ‘Nduja? Italy’s Spreadable Spicy Salami, Explained
At 170 Grammi’s Roman pizzeria in Surry Hills, the Calabrese pizza lists two things that stop most diners mid-menu: pancetta and ‘nduja. Pancetta is familiar enough. But ‘nduja — fiery, crimson, spreadable — is the one…
What Is Affogato? Italy’s Two-Ingredient Dessert, Explained
170 Grammi, home of La Tonda Romana in Surry Hills ends every meal the same way: a scoop of cold gelato, a shot of hot espresso, and a quiet collision of temperature and flavour. The dish is called affogato. Two ingredients. No instruction…
What Is Tiramisù? The Italian Classic, Explained
At 170 Grammi on Crown Street, Surry Hills, the meal closes with Tiramisù — the same way it ends meals across Italy, in trattorias, ristoranti and family kitchens alike. It began in a single restaurant in the Veneto in the early 1970s and…
What Is Fior di Latte? The Cheese Behind Roman Pizza
At 170 Grammi, Surry Hills’ Roman pizza restaurant, fior di latte appears on eight pizzas — not because it’s fashionable, but because it’s the cheese Roman pizza was built around. Understanding what it is, how it differs…
What Is Carbonara? The Roman Dish Behind the A’ Carbonara Pizza
At 170 Grammi, an Italian restaurant on Crown Street, Surry Hills, the A’ Carbonara pizza takes its name from one of Rome’s most recognisable pasta dishes — and one of its most widely misunderstood. Carbonara is not a cream…
What Are Supplì? Rome’s Fried Rice Ball, Explained
At 170 Grammi Pizzeria on Crown Street, Surry Hills, the antipasto menu begins with supplì di riso al telefono. Before the pizza arrives, before the pasta, Roman dining typically starts here: with something fried, crisp on the outside, and…
What Is Amatriciana? Rome’s Most Debated Pasta Sauce, Explained
At 170 Grammi, an Italian restaurant in Surry Hills, the Rigatoni Amatriciana is one of the most ordered dishes on the pasta menu. Behind it is one of Rome’s most argued-over sauces — a study in three core ingredients, where every…
What Is Mortadella? The Italian Deli Meat Behind Rome’s Favourite Street Food
At 170 Grammi Pizzeria on Crown Street, Surry Hills, the Schiacciata con’botto de Mortazza has been on the antipasti menu since the restaurant opened — a single Roman street food classic that begins, as it does in every Roman forno,…
What Is Porchetta? The Roman Pork Behind the Crispy Pizza
170 Grammi’s Roman pizzeria in Surry Hills serves porchetta across several dishes — and for good reason. Porchetta is one of the defining flavours of Roman street food, a roast that has fed soldiers, festival crowds, and Saturday…
What Is Pecorino Romano? The Cheese That Defines Roman Cooking
At 170 Grammi, home of La Tonda Romana in Surry Hills, Pecorino Romano appears on almost every dish that comes out of the kitchen — not as a garnish, but as structural architecture. It seasons the Cacio e Pepe pizza. It finishes the…
What Is Roman Food? A Guide to Cucina Romana
At 170 Grammi on Crown Street, Surry Hills, the menu is built around one city’s cooking — Rome. Not Italian food in the broad sense, not a tour of regional Italy, but specifically the food that developed in and around the capital…
What Are San Marzano Tomatoes? The Sauce Behind Every Roman Pizza
At 170 Grammi, Surry Hills’ Roman pizza restaurant, every red-base pizza starts the same way: a tin of San Marzano tomatoes, crushed by hand, with nothing added. No sugar, no herbs, no thickener. When the tomato is right, it…
What Is Cacio e Pepe? The Roman Dish Built on Two Ingredients
Cacio e pepe means cheese and pepper. That is the dish — in full. No stock, no cream, no garlic, no olive oil in the traditional version. Two ingredients, applied to pasta or pizza with precision, producing something that tastes far more…
What Is Burrata? Why Freshness Changes Everything
There’s a moment at a good Italian table when burrata arrives. It sits whole on the plate — smooth, white, slightly irregular at the knot on top — and when it opens, it doesn’t so much pour as exhale. The cream and soft…
What Is Guanciale? The Pork That Defines Roman Cooking
Guanciale is one of those ingredients that turns up on Italian menus without explanation — listed confidently next to San Marzano and Pecorino Romano as though you already know what it is. If you’ve ordered an Amatriciana pizza and…
The Italian Art of the Weekend Lunch: La Dolce Vita in Surry Hills
At 170 Grammi, an Italian restaurant on Crown Street, Surry Hills, the weekend meal that matters isn’t dinner. It’s the midday table — the one that runs past the second glass and into the afternoon, with no one watching the…
Roman Pizza in Sydney: What to Look For and Why It Matters
Sydney has always eaten well. The city’s pizza scene in particular has deepened considerably over the past decade — Neapolitan technique has become genuinely sophisticated in certain kitchens, and the standard for what counts as a…
Roman Pasta in Surry Hills: The Classic Dishes at 170 Grammi
At 170 Grammi, an Italian restaurant in Surry Hills, most tables order pizza first. Reasonably so — 170 Grammi, a Roman pizza restaurant at 428 Crown Street, Surry Hills NSW 2010 in Sydney, is built around La Tonda Romana, and most people…
What Does DOP Mean on a Menu?
At 170 Grammi, an Italian restaurant on Crown Street, Surry Hills, several ingredients on the menu carry two letters that mean more than most diners realise: DOP. You’ll see it sitting quietly next to an ingredient name — Pecorino…
Woodfired Roman Pizza: How Heat and Dough Work Together
At 170 Grammi, Surry Hills’ Roman pizza restaurant, the pizza oven weighs 1.9 tonnes. It was handmade in Italy and imported specifically for the bake that Roman pizza demands. That weight is not incidental — it reflects the…
Pizza Romana Tonda: The Round Roman Pizza Style Explained
At 170 Grammi’s Roman pizzeria in Surry Hills, every pizza starts with exactly 170 grams of dough — a number that captures the precision behind Pizza Romana Tonda before a single topping is placed. Pizza Romana Tonda is the round…
What to Drink With Roman Pizza in Surry Hills: Wine, Spritz & Cocktail Pairings at 170 Grammi
The Scrocchiarella-style base at 170 Grammi, an Italian restaurant in Surry Hills is thin, crisp, and high-hydration — a base fired to a clean crunch that keeps every topping tasting sharply defined. That’s what makes drinks pairing…
Group Dining in Surry Hills: Why Roman Pizza Is Made for Sharing
Group dinners work best when the food does the organising. At 170 Grammi on Crown Street, Surry Hills, the format is built into the pizza itself — every round starts with exactly 170 grams of dough, hand-stretched to a thin, crisp base and…
What to Order at 170 Grammi: A Roman Pizza Guide to the Menu
At 170 Grammi, home of La Tonda Romana in Surry Hills — 428 Crown Street, Surry Hills NSW 2010 in 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…
The Role of Long Fermentation in Roman Pizza
At 170 Grammi Pizzeria on Crown Street, Surry Hills, the dough that goes into every pizza is made at least two days before it is baked. That gap is not downtime. It is the most critical phase in the entire process. Long fermentation is…
High-Hydration Pizza Dough: The Roman Method Behind the Crunch
170 Grammi on Crown Street, Surry Hills is built on one technique above all others: Roman pizza dough prepared with high hydration, long fermentation, and a method refined over 35 years by founder Luigi Esposito. The result is…
International Pizza Day: When It Is and the Roman Pizza Tradition
170 Grammi, Surry Hills’ Roman pizza restaurant, marks International Pizza Day the way it marks every other night of the year: with exactly 170 grams of dough, a handmade 1.9-tonne Italian oven, and the Roman pizza technique that…
Why Roman Pizza Is Crispier, Lighter and Easier to Eat
At 170 Grammi’s Roman pizzeria in Surry Hills, every pizza starts with exactly 170 grams of dough — the precise weight that gives the restaurant its name, and the starting point for a base that’s built to be thin, crisp, and…
La Tonda Romana vs Scrocchiarella: What’s the Difference?
Roman pizza isn’t one thing. At 170 Grammi Pizzeria in Surry Hills, two names define the tradition: La Tonda Romana and Scrocchiarella. They’re closely related, occasionally used interchangeably outside Italy, and not the same…
What Is Roman Pizza? La Tonda Romana, Scrocchiarella, and the Tradition Behind the Crunch
170 Grammi Pizzeria in Surry Hills is built around a specific culinary tradition: Roman pizza. Not a loose interpretation of it — the thin-based, crunch-forward style that Rome has been producing for decades, made the way it is actually…
170 Grammi — Opening Story, Media Recognition & Awards
170 Grammi, an Italian restaurant in Surry Hills, opened on Crown Street with one clear intention: to give Sydney a proper Roman pizza — thin, crisp, built on technique, and faithful to the style as Rome actually makes it. Not a…