170 Grammi Pizzeria Blog
Roman Pasta in Surry Hills: The Classic Dishes at 170 Grammi
Most people arrive at 170 Grammi with pizza on their mind. Reasonably so. Roman pizza is what the kitchen is built around, what the dough programme is designed for, and what fills the table on any given Friday night in Surry Hills. But…
What Does DOP Mean on a Menu?
You’re reading a menu. Maybe it’s a pizza, maybe an antipasto. And there it is, sitting quietly next to an ingredient name: DOP. It might seem like shorthand for something you’re supposed to already know. But it’s…
Woodfired Roman Pizza: Why Heat, Dough And Crunch Matter
People talk about woodfired pizza as if the oven does all the work. The fire matters — heat matters enormously — but great pizza has never been just about flame. It is about dough, timing, moisture, structure and the judgement to bring…
Pizza Romana Tonda: The Round Roman Style Behind The Crunch
Some pizza styles make their personality known before you even take a bite. Neapolitan arrives soft, blistered, and alive — you fold it, you eat it fast. Pizza al taglio hands you a slab wrapped in paper, made for Roman streets. Then there…
What to Drink With Roman Pizza in Surry Hills: Wine, Spritz & Cocktail Pairings at 170 Grammi
Roman pizza has a particular kind of magic: it’s crisp, structured and surprisingly light. That texture changes what you want in the glass, because the base doesn’t soften flavours into one rich blur — it keeps everything…
Group Dining in Surry Hills: Why Roman Pizza Is Made for Sharing
Group dinners should feel effortless. The kind of night where everyone settles in, the table fills up naturally, and the conversation stays louder than the logistics. But if you’ve ever tried to organise a birthday dinner, a team…
What to Order at 170 Grammi: A Guide to Roman Pizza in Surry Hills
First time at 170 Grammi? Roman pizza is a little different from what most Sydney diners expect — and in the best possible way. The menu looks familiar on paper: pizza, pasta, antipasti, desserts. But the way it eats is distinctly Roman.…
The Role of Long Fermentation in Roman Pizza
Roman pizza isn’t defined by its toppings. It isn’t defined by shape. And it isn’t even defined by crunch alone. What truly sets it apart is time. Long fermentation is one of the quiet foundations behind Roman…
Why High-Hydration Dough Is Key to Roman Pizza
Roman pizza is defined by texture. That clean snap when you bite in. The crisp base that holds its shape. The airy interior that keeps the whole thing feeling light, even when the toppings go full Roman. That texture doesn’t happen…
International Pizza Day: Celebrating Pizza the Roman Way
International Pizza Day is one of those rare food holidays that actually deserves the hype. Not because pizza needs an excuse — it doesn’t — but because it gives you permission to do it properly. Slow down. Order with variety. Share…
Why Roman Pizza Is Crispier, Lighter and Easier to Eat
Not all pizza is meant to feel the same after you eat it. Some styles are soft and indulgent. Others are rich enough to end the night early. Roman pizza is built around a different goal: flavour without heaviness, texture without the…
La Tonda Romana vs Scrocchiarella: What’s the Difference?
Roman pizza isn’t one thing. It’s a whole texture culture — a family of styles united by the same obsession with crispness, structure, and lightness. Two names sit at the centre of that conversation: La Tonda Romana and…
What Is Roman Pizza? How La Tonda Romana Differs from Neapolitan Pizza
Roman pizza is one of Italy’s most distinct regional styles — and once you’ve tasted it, the difference isn’t subtle. There’s a crispness to the base, a cleanliness to each bite, a way the toppings stay defined…
170 Grammi: Our Opening Story & Media Recognition
Every venue has a “why”. Ours started with a promise, a Roman heritage, and a very specific craving Sydney didn’t have an easy answer for: proper Roman pizza — thin, crisp, structured, and built for sharing. 170 Grammi…