Sorellina, Woolloongabba

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Pizza can be made in very different ways. Whether it’s a thin base or thick base, chewy crust or crispy crust, jam packed full of toppings or a few well chose simple ingredients, bianche (white base) or rosse (red base), there are plethora of ways to make a pizza. At Sorellina, they serve pizzas how they want to. There are no ingredient substitutions or additions and all pizzas have a thin base with a chewy, rather than crunchy, crust. There are a range of both bianche and rosse pizzas on the menu but they are all kept very simple using minimum ingredients, following the traditional Neopolitan way.

Sorellina sits comfortably in the ‘antique quarter’ of Woolloongabba, where many well-respected Brisbane eateries such as 1889 Enotecca, Pearl Café, Crosstown Eating House and others operate but it manages to hold its own on the busy street. On this sunny Brisbane Winter day, footpath dining looked enticing with plenty of sunlight falling onto the bright yellow seats. I was joined by a fellow pizza lover, Mullins, who was looking forward to seeing what Sorellina had to offer.

While the appetizers looked very tempting such as the bowl of fried seafood snacks including calamari, school prawns and white bait ($14), we moved straight to the pizzas. I ordered a bianche pizza with potato, pancetta, smoked mozzarella, Parmesan, rosemary ($22). I loved the concept of a pizza with potato and was very pleased to see the thinly sliced potato had become a little crunchy in some parts and soft in other parts under the intense heat of the wood-fired pizza oven. The tiny pieces of pancetta gave the pizza gentle meat flavours and the mozzarella added just the right amount of smokiness. While the base was thin it still held its shape and had the ubiquitous wood-fired char. Surprisingly, I found the crust my favourite part on the pizza due to it’s slight chewiness. The menu stated that they rest the dough for at least 36 hours. I surmise this would have surely played a part in this result.

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Mullins ordered the pizza with pork sausage, salami, caramelised onion, mozzarella, parsley ($23). Mullins enjoyed his pizza complimenting the base and the perfect balance of savoury and sweet flavours provided by the caramelisation of the onions and its combination with the salami and pork sausage.

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We were enjoying our bianche (white based) pizzas so much that we ordered another, but this time one of the rosse pizzas. On our server’s recommendation, we shared the pizza with pork & tomato sugo, mozzarella, olives, basil ($22). The pork had been slowly cooked down in the tomato sauce so it had basically melted into the sauce. This resulted in a tomato base packed full of meaty pork goodness. Those flavours stood out as it was combined with very simple toppings of salty olives, soft oozy mozzarella and a few leaves of basil for colour and freshness.

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By now we were very full and content with our choices of pizza. Although the vanilla pannacotta with milo and the wood-fired peanut butter & choc-chip cookies looked very tempting, we decided to return for them another time.

Sorellina doesn’t overcomplicate their pizzas. They serve simple pizzas the traditional Neopolitan way, using few toppings, which cannot be altered, on a great thin base with a perfect crust. In my book, Sorellina gets pizza just right.

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