Antica

New Farm locals lament the day Antica – then known as Pizzantica – relocated from Casa Italia Community Centre to Wilston in 2022. And though the set-up and location has changed over the years (the business began in the tray of a roaming 1978 Volkswagen Kombi a decade ago), owners Luca Ferone, Michelangelo and Renzo Renda remain deeply committed to serving traditional Neapolitan pizza.

The menu here is powered by a woodfired oven imported from Modena, Italy, heated to around 400 degrees celsius. A handful of bianche (white base) pizzas include stracciatella and mortadella, and a four-cheese number. The rosso (red base) list deals in classic toppings such as Margherita and Gamberi (prawn, chilli and mozzarella). If you’re here with a group, order the Antica signature⁠: a metre-length pizza topped with tomato, balsamic pearls and burrata on one side and goats cheese, figs and honey on the other.

Ingredients are sourced locally wherever possible, with the exception of San Daniele prosciutto from Italy and mortadella from Bertocchi in Melbourne. Borgo Salumi in Holland Park supplies salami, and Casa Motta in Mansfield handles the specially-made burrata, served on a plate with figs, prosciutto and walnuts.

But it’s not all about pizza here. There are five pastas (the Moreton Bay bug linguine is the favourite most nights), saltimbocca and a good selection of antipasti and desserts. Those with dietaries can order wholemeal bases, gluten-free pizza bases and pastas. Plus, there’s a whole section devoted to vegan pizzas and desserts.

The wine list is predominately made up of Italian drops with a couple of Australian options in the mix. There are also beers, spirits and spritzes, and a house barrel-aged Negroni that typically doesn’t last longer than a week after it’s made. Keep an eye on Antica’s socials to ensure you get a taste.