What Is Pancetta? The Italian Cured Pork Behind Roman Cooking
At 170 Grammi, 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 it sits…
What Is ‘Nduja? Italy’s Spreadable Spicy Salami, Explained
At 170 Grammi 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 that makes the pizza. If…
What Is Affogato? Italy’s Two-Ingredient Dessert, Explained
170 Grammi, the Roman pizza restaurant on Crown Street, 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…
What Is Tiramisù? The Italian Classic, Explained
At 170 Grammi in 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 became one of…
What Is Fior di Latte? The Cheese Behind Roman Pizza
At 170 Grammi in Surry Hills, 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 from other fresh cheeses,…
What Is Carbonara? The Roman Dish Behind the A’ Carbonara Pizza
At 170 Grammi in 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 sauce. It is a precise Roman technique…
What Are Supplì? Rome’s Fried Rice Ball, Explained
At 170 Grammi, a Roman pizza restaurant at 428 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,…
What Is Amatriciana? Rome’s Most Debated Pasta Sauce, Explained
At 170 Grammi 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 substitution is a…
What Is Mortadella? The Italian Deli Meat Behind Rome’s Favourite Street Food
At 170 Grammi in 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, with mortadella. It is…
What Is Porchetta? The Roman Pork Behind the Crispy Pizza
170 Grammi, a Roman pizza restaurant 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…