Mode Kitchen and Bar are hosting an exclusive 1-night only dinner in collaboration with Enrico Sgarbossa from Al Taglio, an award-winning internationally recognised pizzeria in Surry Hills.
Al Taglio’s philosophy and approach to pizza highlights sustainability and making use of the best local ingredients for a balanced and healthy lifestyle.
Across the evening, guests will be taken on a culinary journey of taste and exploration with pizza bases ranging from Gluten-free, 100% Wholemeal Sourdough and Multi-grain Sourdough to Vegan.
As commended by Massimo Bottura (owner of World’s Best Restaurant awards 2016), Chef’s Enrico and Francesco will be working together to showcase a range of pizza’s from a traditional '80s Margherita – and for those who are a little more daring, there will be a chef’s selection of flavours available on the night.
To say Sgarbossa knows his dough is something of an understatement – he took out the top spot in the Giro Pizza di Europe competition in 2014. He comes to pizza-making from a milling background – Molino Dallagiovanna, a flour mill just outside Piacenza in Emilia-Romagna, employed him as a “pizza master and consultant”. At Al Taglio he uses a cereal called tritordeum, which he describes as a cross between durum wheat and a wild barley. “It’s rich in protein and doesn’t have a lot of gluten.”
Seats are strictly limited for this one-time-only, exclusive experience. Book today to secure your place