A new Fedele's demands a new review. This time last year, Fedele's Pizza ceased trading as a restaurant after ten amazing years. Having achieved so much, both with and for so many people, Anthony Fedele set his sights on something new. By focusing strictly upon the food itself, re-opening as a takeaway/delivery pizzeria, and breathing new life into the Fedele's menu, Tony has chosen wisely.
The first order of business is the new meatball pasta dish, better known as "Pasta Polpette". A blend of the finest Australian beef and pork, seasoned and spiced in the traditional Italian way, the only thing I have against this dish is that it wasn't on the menu years ago. This adds to the selection of incredible pasta dishes that have been perfected over the years, like the Pasta ai Due Sapore and the Pasta Marinara.
Secondly, there's the introduction of four new gourmet pizzas. Tony is creative, experimental, and a perfectionist, meaning only the finest make the final cut. There is the San Martino, made with salami, roast capsicum, provolone cheese, roast tomatoes, and capsicum; the Barese, with potatoes, rosemary, and olive oil; the Quattro Formaggi, with mozzarella, gorgonzola, provolone, and fontina; and the Quattro Stagioni, made with prawns, ham, capsicum, mushroom and olives.
The final piece to the puzzle? It's something so simple, but yielding such a huge impact. Using a new cooking method involving mesh trays and semolina, the pizza bases come out of the oven so crisp it is ridiculous. This change has taken the pizzas to a whole new level, and it was this, above all else, that impelled me to write a second review. I don't know how you can go from a 10/10 pizza to a 15/10 pizza, but Tony has done it, and I couldn't be happier.