Pizzateca has evolved over generations since the family migrated to Australia, embracing a legacy from their Italian roots. With a commitment to tradition, they employ techniques passed down through the years, utilizing locally sourced South Australian ingredients. The handcrafted Sugo, made with Virginia-grown Roma tomatoes, reflects their pride in local produce. True to Neapolitan style, their pizzas feature a thin, soft, airy crust crafted by hand without rolling pins. Cooked in Stefano Ferrara's renowned wood oven from Napoli, Italy, the Mitolo family's culinary journey from the Italian region of Abruzzo brings forth specialties like Arrosticini—lamb skewers cooked over charcoal, emphasizing the simplicity of meat, charcoal, and salt.