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…
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…
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…