The Age Cheap Eats

They really do make excellent pizza at +39. Take the Tirolese—topped with caramelised leek, mascarpone and speck with a side of chilli; it's a delicious riot of flavour and texture.

Vogue Entertaining + Travel

A chic little Italian cafe in Melbourne's CBD. By day expect fresh piadinas, pizza a taglio topped with lobster and buffalo mozzarella, and great coffee pulled from a rare white Victoria Arduino machine. At night, sophistication steps up with a flurry of little regional Italian tastes! Get there pronto!

The Age (Melbourne) Magazine

If you want artisan pizza in the city, this white-washed brick and polished-concrete space is one of the few places to go.

The Herald Sun

Italianos would be suitably impressed with the puffy, perfectly chewy bases smothered in generous serves of wonderfully rich tomato sauce.

...our little boy is already eyeing up a giant jar of nutella—used on the sweet dessert pizza served with ice-cream.

The Herald Sun Food

Be prepared to battle the throng at this busy city lunch spot. But the pizza is great and there are plenty of options for a cheeky dessert, including a sweet pizza, if you're that way inclined.

Our gamberi pizza, with fresh mozzarella, prawns, zucchini and cherry tomatoes is a winner with a good prawn-to-dough ratio and a crispy thin base. Alongside a green salad, one pizza was big enough to share, and left us with just enough room to also share a dessert pizza. Good decision. Our Nutella and strawberry mini pizza was the bargain and the highlight, of the day.

Victorian Bar News

There is a large counter that displays savoury things like Ciabatta, Piadina and Panini with assorted fillings and also many sweets, dolce, mini cakes and biscuits. It is an impressive display: simple, fresh and tasty. The kitchen is open and dominated by a large Moretti Forni pizza oven. The rest of the place is basic: exposed pipes; concrete floors; painted white brick walls and wooden tables and chairs. What makes the place hum (apart from the modern chill out music) is the vibrant wait staff; the pulse from the open kitchen and the buzz of the content clientele.