You know that deliciously smokey and natural woodfire smell that screams high-school campfire nostalgia with damper bread drenched in maple syrup? That is the smell that greets you upon entering Tony Sabia’s Italian restaurant, Puntino.
They say (whoever they are) that Tony or ‘Mr Woodfire,’ brings the best of Southern Italy’s Basilicata region to Sydney and I wholeheartedly agree with “these people.” If I could describe Puntino’s food in one word, it would be fresh. Or there’s smokey or just plain classic Italian. Okay … it’s more than one word. Moreover, Puntino is also great value for money.
Fresh ingredients prepared simply to highlight their natural flavours is what Southern Italian cuisine is all about and it’s also what Tony does with a little extra flair. Simple, flavoursome food that had me hook, line and sinker from the get-go.
The mozzarella platter consisting of Buffalo mozzarella with Victorian merlo salt and hot chili salt was exquisite. The mozzarella was soft and smooth and the salts on top of it were delicious. The chili salt had just enough bite to it and the double smoked mozzarella was a revelation. I now have a new passion for anything smoked. The tasting platter also came with a caprese salad made with the sweetest of tomatoes. Also on the platter were rocket leaves in a sweet balsamic vinaigrette Italian prosciutto and mozzarella bread.
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4 thoughts on “Puntino, Wolloomooloo”
This looks great!
It is! Can’t wait to go back.
Um, can I has sammich right now?
So craving one hardcore after that, thanks lovely lady.
And I completely agree with secretly loving the bread the most in a sanga – I’m one of those weirdos too, you’re not alone. its just so crucial!
Haha go has a sammich dopey! True that! Bad bread = bad sandwich always! :)