Just one taste of a pizza from Lucio Pizzeria will show you exactly why it was awarded ‘Best Pizza in Australia’ at Campionato Mondiale della Pizza (World Pizza Championship) earlier this year. Lucio Pizzeria has been serving up fresh, authentic and, really, just plain delicious Neapolitan pizza to Sydneysiders for years from their Darlinghurst and Zetland locales.
Sitting at the helm of these restaurants is Naples native Lucio De Falco, who began his pizzaiolo journey in Italy before bringing his craft to Australian shores. We had the chance to chat with him earlier about his life, his inspirations and, of course, his pizza.
When did you know becoming a pizzaiolo was your calling?
When I was little I spent a lot of time with my aunt & uncle who owned a pizzeria, eventually at the age of 14 I started working with them and that’s when I realised I had a passion for pizza.
Tell us about your experience at Campionato Mondiale della Pizza – how did you feel when you won Best Pizza in Australia?
I was honoured to be awarded the title of Best Pizza in Australia and really did not expect to take out the award. There were so many talented Australian pizza makers from all over the world at the competition, so to come out with the top prize felt – and still feels amazing!
What makes Lucio Pizzeria different from other restaurants?
At Lucio Pizzeria, we focus on authenticity and bringing the traditional taste of Naples to Sydney – which our customers love!
What makes the perfect Neapolitan pizza?
Simple fresh ingredients and traditional cooking practices.
What are the hero dishes on your menu?
The Lucio Pizza which is a combination of my 2 favourite pizzas 1/2 margherita and 1/2 calzone
Who or what are your biggest influences?
Quite a few to name one, Pizzeria Da Umberto in Napoli, Massimo is a good friend of mine, the business has been run for 100 years and carried on through generations. His knowledge and passion is something I admire.
What is your earliest memory of food?
Sunday Lunches back home, nonna would start cooking from 9am, the smell of ragu would wake you up.
What would you eat for your last meal?
Pizza of course.
How do you find inspiration for new items on your menu?
I travel to Italy yearly for work, so I get a lot of my inspiration from Italy eating out at traditional Italian eateries as well as the trendy, new and up market restaurants. It’s good to have a combination of both modern and traditional.
What’s next for Lucio Pizzeria? What is the direction you’ll be taking it in?
Focusing on our 2 shops in Zetland and Darlinghurst as well as Catering and Events! I would never say never to a new location, if the right spot become available!
There’s no way you’re not craving some pizza after this, so let us help you out – order now on foodora.
