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FOOD & DRINK

Richmond's Baby Pizza Is Serving Up a New Menu of Your Wildest Cheese Dreams

Warm up with four-cheese calzone, baked brie and cacio e pepe served straight from a cheese wheel.
By Libby Curran
May 15, 2019
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Richmond's Baby Pizza Is Serving Up a New Menu of Your Wildest Cheese Dreams

Warm up with four-cheese calzone, baked brie and cacio e pepe served straight from a cheese wheel.
By Libby Curran
May 15, 2019
  shares

Those cold weather blues don't stand a chance in the face of a hearty cheese meal, especially when it's Baby Pizza's limited-edition 'formaggio' feast.

Launched this month, and back for a second year, the cheese-filled menu is here to warm you up (and give you many whacky dreams) over the cooler months. Start off with the likes of Sardinian-style puffed bread, loaded with oozy stracciatella, zucchini and red peppers — or a house-made olive focaccia teamed with a creamy taleggio dip.

Further down the menu, you'll find plates of pumpkin and buffalo ricotta ravioli with smoked scamorza mousse and a four-cheese and 'nduja calzone. Oh, and the star attraction: spaghetti cacio e pepe served straight out of a parmesan wheel. It's extra cheesy, extra carby and will make you forget all about the dreary weather, immediately.

Dessert gets the cheesy treatment, too, with offerings like a classic cannolo — stuffed with blue cheese, mascarpone, pistachio and honeycomb — and a more share-friendly whole baked wheel of brie with garlic, thyme and herb crackers for dipping.

If you're making a night of it — and let's face it, with that menu, who isn't? — you'll also spy a couple of Italian wines, perfect for pairing cheese-heavy meals, including an Artigiano grillo from Sicily and a Montepulciano.

The Formaggio menu is available daily to enjoy at your leisure — pop by for a couple of cheesy snacks, or settle in for a lavish dinner and potential cheese coma.

Baby Pizza is located at 631–633 Church Street, Richmond. The Formaggio menu is available daily until the end of winter.

Published on May 15, 2019 by Libby Curran

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