Born from the street food of Italy, these delicious pockets are made for Melbourne.
Pezzo uses a traditional Italian pizza dough recipe fermented naturally for 48 hours. But it’s not stretched out like regular pizza dough – instead it’s baked into a round bun, cut with scissors only, into pockets, then filled with classic Italian flavours. Guy’s original recipes draw on his Italian heritage and his respect for good food practices, creating a delicious new take on the traditional street food of Italy.
Pezzo. Melbourne’s piece of Italy in 48 hour fermented dough.