Everyone who has ever been to Italy knows how delicious a wood oven pizza tastes. There's nothing that can possibly compare to that amazing flavour, but it's not easy to find such a perfect pizza outside Italy. I'm a proud Italian girl who loves a good pizza and is longing to go back home to finally eat some "real" Italian pizza. And I have finally found a great wood over pizzeria here in Adelaide; Etica Pizzeria.
It all starts with the authentic hand-made wood oven, custom built in Naples. The recipe for a good pizza starts with a great oven. he second most important thing, of course, is the ingredients. Etica Pizzeria is also a mozzarella bar and it offers high end mozzarella cheeses, ranging from the traditional fior di latte to scamorza (smoked or simple), from squaquerone (a soft and creamy cheese similar to crescenza) to burrata (a softer and more stringy type of mozzarella), and buffalo mozzarella.
You can taste these delicious cheeses on their own or over a perfectly cooked pizza – always the best option. The pizza dough is prepared and aged for over 30 hours and it's then cooked in a 450 degrees oven, which locks in the flour's natural taste and moisture, resulting in an irresistibly tender crust.
For the toppings you have several options: you can opt for the simple and classic marinara (without cheese) margherita, to which you can add some buffalo mozzarella, or bianca (without tomato paste); or you can try the more complex ones, like the potato and rosmary, the mushrooms or the zbignew, with porcini mushrooms, salami and olives.
What makes this pizzeria special is their ethical approach to farming. Formed as a response to barbaric farming practices at factory farms, the restaurant uses meats and other ingredients from only the most "respectful and professional farms around Australia". Every ingredient on the menu containing an animal derived product comes from a real farm that practices with the highest animal welfare standards within its industry in Australia. Not only do their farmers allow their animals to express the "five freedoms", they also treat their animals with respect and dignity
. With limited seating, a slick interior, and pizzas between the $20-$28 mark, Etica is not designed to satisfy the usual hangover cravings for Aussie Pizza House pizza. It's satisfaction on a higher level; it's grown up, with standards, morals, and all that other stuff we are supposed to aspire to.
Have reviewed many of places in Adelaide for several media publications however this has proved to be the most overrated and disappointing establishment by far this year. Upon arrival everything had seemed fine, the owner, who lives upstairs, had introduced himself and explained the menu and where he sources his ingredients. Having spruked his establishment to the hilt, we were prepared to sit through something unique. My accomplice ordered the Pesto Fettuccine and i had ordered the Salame pizza, both of which dishes had been recommended highly. The worst experience was when i chipped a tooth on an olive pip, the waitress simply laughed it off and said "oops, i must've forgot one" whereas as the proprietor was more interested that i don't make an issue of it in front of other patrons, more interested in hushing me out of the door. The pesto fettuccine was not seasoned at all to taste and the basil used in the pesto was picked way too immature which resulted in a grassy taste. Overall, if you are looking for a mouzarella bar in Adelaide i would strongly recommend Pizza e Mozzarella Bar on Pirie Street, Etica haven't obviously done the ground work to warrant a visit, unprofessional reaction to such an important health issue only goes to show they have a long way to go.
I have been in Adelaide for just under 10 months and have been very disappointed with the pizzas I have tried and places suggested.
I went to Etica this evening and this all changed. I was overwhelmed not only by this blog recommendation but seeing it with my own eyes. I took my children, they are the hardest critics. They loved it and their empty plates were testament to that.
I was pleased that such a young establishment was full, yes full, 45 minutes after opening with 50/50 walk in/ reservation.
My litmus test on the standard of the pizza was to get into discussion with the maker of the pizza (I am sure there is a special italian name for this). His response was "I am sorry I don't speak English". FANTASTIC. He has been employed not for his chat up lines or wit or banter but for his skills. My hat off to you sir!
We over ordered so am glad that I have left overs tomorrow. But my children, 4 & 5 asked in the car on the way home, "daddy, when can we go there again?". Within the month and then a monthly fixture for the margarita and herb bread this time. Lesson learnt.