Italian Artisans

Find top-notch antipasto, four types of margherita pizza and minimal-intervention Italian wine.
Leisha Kapor
Published on February 11, 2019
Updated on September 16, 2019


Tony Nicolini continues his mission to create delicious Italian cuisine — not reinventing pizza, but doing it better. The former part-owner of DOC brings decades of experience to his latest Albert Park venture, Italian Artisans, which has taken over the spot of the old DOC Albert Park.

Nicolini's Dad opened his first pizzeria way back in 1969 and this latest restaurant aims to continue the family's passion for the craft of pizza making, with fresh, organic ingredients from, as the name suggests, celebrated Italian artisans. Family producers from Italy and Australia provide the tomatoes, olive oil, mozzarella and more, while the pizza bases are made using traditional methods with alternative grain flours thrown in to make it all easier to digest.

The menu is simple — a bunch of traditional pizzas ranging from the classic margherita to tiger prawns, anchovies and the cornuto, with tomato, provolone, soppressa, roasted red pepper and 'nduja ($24). The selection is rounded out with salumi and mozza bars, antipasto, meatballs, lasagne and salads. For those craving something sweet, there is a hazelnut gelato collaboration between Italian Artisans and Pidapipo, dessert pizzas and calzones, and modern takes on the traditional cannoli and tiramisu.


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