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Italian Food & Pizza Culture

Italian food is shaped by region, ritual and respect for ingredients. Pizza is no exception. This category explores the broader world of Italian food culture, with a focus on Roman traditions, street food history and the social rituals that surround pizza.

From International Pizza Day to how Italians share meals and approach pizza differently across regions, these articles provide context beyond the menu. They explain how Roman pizza fits within Italy’s culinary landscape and why its crisp texture, balance and restraint reflect Roman dining culture.

Here you’ll discover the traditions that influence technique, the cultural differences between Roman and Neapolitan pizza, and the everyday habits that shape how pizza is enjoyed in Italy. It’s a deeper look at the history, identity and rhythm of Italian food — and how that spirit continues in Surry Hills.

Pizza Dough, Fermentation & Technique
Bufalina pizza with a white base, topped with guanciale, buffalo mozzarella, black pepper, basil, and Coratina EVOO

Why High-Hydration Dough Is Key to Roman Pizza

Roman pizza is defined by texture. That texture — crisp on the outside, light and airy inside — doesn’t happen by accident. One of the most important factors behind it is high-hydration dough. At 170 Grammi, hydration isn’t a buzzword.…

Italian Food & Pizza Culture
Hands sharing a variety of wood-fired Italian pizzas including Margherita, porchetta, and spicy salame, with burrata and wine at 170 Grammi in Sydney

International Pizza Day: Celebrating Pizza the Roman Way

Every year on 9 February, pizza lovers around the world celebrate International Pizza Day — a global excuse to honour one of Italy’s greatest culinary gifts. From classic neighbourhood pizzerias in Italy to modern restaurants around the…

Pizza Dough, Fermentation & Technique
Spicy Calabrese pizza with San Marzano tomato, buffalo mozzarella, ’nduja, pancetta, fresh basil, and Coratina EVOO

Why Roman Pizza Is Crispier, Lighter and Easier to Digest

Not all pizza is meant to feel the same after you eat it. Some styles are soft and filling. Others are rich and indulgent. Roman pizza is designed to be light, crisp and balanced — delivering flavour without heaviness, and texture without…

Pizza Styles & Traditions
Pizza topped with San Marzano tomato, Levoni Prosciutto San Daniele, La Stella burrata, fresh basil, and Coratina EVOO

La Tonda Romana vs Scrocchiarella: What’s the Difference?

Roman pizza isn’t a single style — it’s a family of techniques built around crispness, lightness and precision. Two of the most important expressions are La Tonda Romana and Scrocchiarella. They’re closely related, often confused, and…

Pizza Styles & Traditions
Ortolana pizza topped with San Marzano tomatoes, buffalo mozzarella, sautéed mushrooms, grilled eggplant, capsicum, marinated artichokes, fresh basil, and Coratina EVOO

What Is Roman Pizza? How La Tonda Romana Differs from Neapolitan Pizza

Italian pizza isn’t one single tradition — it’s a collection of regional styles, each shaped by local culture, ingredients and eating habits. Two of the most talked-about styles today are Roman pizza and Neapolitan pizza. While both are…

Brand Stories & People
Crowd gathered outside 170 Grammi Italian restaurant in Surry Hills, Sydney at night, showcasing a vibrant dining atmosphere

170 Grammi: Our Opening Story & Media Recognition

170 Grammi: Bringing Roman Pizza to Surry Hills When 170 Grammi opened in Surry Hills, the vision was clear: introduce Sydney to Roman pizza as its own craft — distinct from Neapolitan tradition and defined by crisp texture, structured…