BRESAOLA PIZZA
ELEMENTI | PADDINGTON

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Three friends were sitting in a bar and decided that they were going to open a restaurant. Enter Elementi, a neighbourhood Italian restaurant in Paddington, QLD.

Open for three years, the venue is built around a beautiful wood-fired oven and designed to feel like you are at a friend’s house. With 70 percent of their customers showing up as regulars, they’re obviously getting it right.

“We are an Italian restaurant that serves what Italian’s eat. Our customers like the food and the familiarity that we offer – we know their names and what they like. Our menu changes every three months, but we have weekly specials – a pasta special, a pizza special, a main special – we aim to create trust with our customers and to give them something new every time.”

In 2023, chef Stefano Spataro attended the Pizza World Championships in Parma, Italy. He competed against 450 of the world’s best pizza makers finishing 97th – and the number one spot in Australia. Accordingly, the pizza at Elementi is exceptionally good.

“Everything I am doing here is based around fresh ingredients and using produce as local as possible. We try and make and process as much as possible in house. Nothing comes out of a tin. My natural sourdough starter I have been feeding for six years, and the lady who gave it to me had been feeding it for five years prior – he even has a name, Tutti Frutti.”

This simple and classic Italian pizza is built on a sourdough base with fresh mozzarella, fior di latte, taleggio and a sprinkle of parmesan. It hits the blistering hot oven, fueled by Queensland sourced red iron bark, then topped with paper thin slices of fresh bresaola, broadleaf rocket, toasted hazelnuts, and balsamic vinegar from Modena.

The base is Tipo 00 flour sourdough base, fresh mozzarella, fior di latte, taleggio cheese, sprinkle of parmesan – into the oven – then topped with fresh bresaola, broadleaf rocket, toasted hazelnut and balsamic vinegar from Modena.

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