Ciccio Pizza

Pascoe Vale quietly turns out 15-inch Roman-style pies that spill over the edges of their plates. A quick blast in the wood oven blister-chars the dough, yielding a crackling cornicione that holds its structure under generous toppings. Regulars point newcomers toward the roast lamb with feta and olives, though the buttery pumpkin base with gorgonzola pulls equal weight. Beyond the pizza peel, orders turn to baked Bolognese gnocchi, garlic prawns, and cold Amaro Spritzes. The room runs on easy neighborhood warmth—staff welcome families with prams, seat late arrivals without fuss, and clear space out back for weekend acoustic sets.