Hot 100!

Al Taglio feature in the Gourmet Traveller Hot 100 for the best focaccia in Australia!

“The loaves Enrico Sgarbossa turns out at Sydney pizzeria Al Taglio are impressive enough to put any questions of retro-naffness to rest permanently.┬áHe ferments the dough for 20 hours at 18 degrees, putting a third more water into it than most recipes call for, producing a result that’s light and spongy but full of flavour.”

– Gourmet Traveller Hot 100