11.5 C
Byron Shire
June 15, 2024

Pizza Volante

Latest News

Housing waiting lists jump over 100 per cent for Northern Rivers

Crisis response needed from NSW state government as listings for priority housing increase over 100 per cent in multiple Northern Rivers regions.

Other News

Concerns over potential impact of piggery DA 

Plans submitted to Council earlier this year for the historic old Skinners Shoot piggery at 103 Yagers Lane have raised concerns with residents.

Help save the Big Scrub rainforest with science

There is only one per cent of the Big Scrub rainforest in Northern New South Wales remaining. This has left what were once mighty rainforests now critically endangered and facing the threat of extinction because of a serious lack of genetic diversity.

Man dies following fatal crash – Yorklea, south of Casino

About 1am on Thursday emergency services responded to reports after a vehicle crashed into a tree.

Murwillumbah’s Budd Park – what do you want to see there?

Tweed Council is seeking community feedback on a draft concept plan to upgrade Budd Park at Murwillumbah, a popular meeting point beside the Tweed River.

Maive takes on illiteracy in the Northern Rivers

Lismore student Maive McKenzie will be a World Literacy Foundation Youth Ambassador for 2024 and will serve as a local advocate, aiming to increase education and community awareness about the importance of reading and writing and to lift literacy rates in Northern Rivers.  

Illawarra and Tweed in NSW police sting

NSW Police say they have arrested five people and seized over $3 million worth of MDMA across the Illawarra and Tweed regions as part of a multi-agency investigation into the manufacturing and mass supply of illicit drugs.

Pizza-Volante-sandroSandro and Mel Falzolgher are the owners and creators of Pizza Volante Boutique Mobile Woodfired Pizzeria.

Mel grew up in Byron Bay, and met Sandro when he was visiting his extended family in Mullumbimby. Sandro’s uncle Zio Luciano came to the northern rivers in the 1950s to cut cane and settled in Mullumbimby, even owning the Empire Cafe where he made pizzas. Sandro and Mel have recently moved back to Byron Bay from Brisbane where, although they enjoyed building up their business, they missed a sense of community for themselves and their children, so they have moved back to be close to their families.

Sandro was born in Fermo on the east coast of Italy. Learning the art of pizza-making from the top pizza chefs in the business is a serious undertaking in Italy, and Sandro spent most of his 20s working in and running small pizzerias in his region of Le Marche. After a trip home he was missing Italy and true pizza so he built a wood-fired pizza oven in the yard of his Brisbane home.

How did the business get started?

Mel – ‘We had lots of backyard parties; friends would invite friends. Our invitations of 30 guests always ended up being up to 100. We realised that if we could cater for such fun parties in our yards so could everyone. Sandro spent three years designing and constructing our amazing pizza trailer. He imported a commercial Di Fiore pizza oven from his region in Italy; we have the largest traditional mobile pizza oven in Australia. We cater to functions from 40 to 250+ pizzas and at festivals we make and cook 1,000s.’

Pizza-Volante-resizedimage610337-Sizzing-Pizza-150--1What are your greatest influences?

Mel – ‘Sandro is passionate about traditional Italian cuisine. He follows the true Italian way of fresh tasty ingredients on his thin crispy sourdough bases using real mozzarella and proper tomato sugo. There’s not a piece of pineapple to be seen anywhere near his pizza!

‘We describe ourselves as boutique because of the time and attention to detail that we dedicate to our ingredients and the handmade sourdough bases.’

What areas do you cover?

‘We are mobile for the northern rivers of NSW, Gold Coast to Brisbane for weddings, birthdays, and corporate events, and we also do “pop-up pizzeria” nights at Federal Hall, Jasper Corner, Federal, every second Thursday of the month. Our next one is on Thursday May 8. We will announce pop-up details including the special of the day on our Facebook page (look for the flying pizza logo).’

Pizza-volante-photo-3What’s your most popular dish?

Our signature pizza is the funghi: porcini trifolati with creamy gorgonzola. Porcini trifolati is specific to Sandro’s region: slow-cooked porcini and field mushrooms create an intense flavour, complemented perfectly by Gorgonzola Dolce.

What’s your favourite pizza?

Sandro – ‘The Pancetta: shaved pancetta and fresh rosemary crowned with crispy potato lace.’

What is the most rewarding thing you do?

‘Seeing guests excited by their bespoke pizzas! Seriously, we love seeing people devour our pizzas; hearing the conversations as they anticipate what flavour will be served next; party hosts enjoying time with their guests while we do everything.

‘But the most rewarding is producing 1000s of pizzas at a festival and finding that patrons made the effort to come back and thank us for their amazing pizza.

‘We personally serve the pizzas to your guests rather than putting them on a table for only the enthusiastic eaters. We also care for those with special dietary requirements (we use separate pizza cutters for meat, vegetarian, vegan, gluten-free etc to avoid cross contamination).

‘We bring Italy to you!’

PIZZA VOLANTE

0438 118 992
www.pizzavolante.com.au

 


Recent stories tagged Food & Wine:

Basiloco, from Italy with love

Photos and story: Caz Parker On the Italian island of Sardinia villagers are ten times more likely to reach the age of 100 than are people born elsewhere in the world. Longevity experts believe Sardinians’ longer lives are owed to...

0

Au revoir La Table

After six-and-a-half years of fabulous menus and a steady and generous culinary contribution to our region, La Table Cafe and Restaurant is coming to the end in its present form – the Mullumbimby premises.

0

Educating the palate; feeding the imagination

Eating a nicely prepared, cooked and served meal out, these days, is as easy as filling your car with petrol.

0

Rising to market

What’s in a name? In some cases people sit for hours stabbing in the dark, grabbing at suggestions and generally trying to inject some meaning into a business name. Other times, you just hear the name, you see the product and you say to yourself Yes!

0

Making a crust

I can attest to the almost inhuman hours bakers keep while toiling for this very basic human dietary need – bread.

0

A northerly aspect

You’d need a couple of lifetimes to get to the end of the good things happening on the north coast.

0

Cafe culture by night

A couple of weeks ago, I wrote up the Aquarius cafe, bar and restaurant in Lawson Street in Byron Bay.

0

Managing to feed the soul

We humans are sentient beings and when it comes to sitting in someone else’s space, I know I get the jitters if the overall atmosphere is unfriendly, stiff or uncomfortable.

0

Bonne Santé

Santé is now open at 10am, seven days per week, for a brunch with a twist. Here, they have a rep’ for a delicate pizza crust (among other culinary choices), and using that reputation, they’ve created a brekkie hybrid that’s being introduced on the brunch menu.

0

Phở (‘fahr’) the love of food

Vietnamese people move in very small circles. It’s a cliquey community where ex-pats are concerned no matter where they’ve settled.

0

 


Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.

4 COMMENTS

  1. These people are seriously the best pizza producers in this country, as well as being the nicest people you’ll ever meet. Don’t miss an opportunity to find out for yourselves!

  2. This is such great news for the Northern Rivers. I love the idea of having an authentic pizzeria chef here in Oz, something I’ve been missing since I came to Australia. My first job was in a Pizzeria in my home town in Germany, run by Mario and Angelo who were immigrants from Italy. They made devine pizza and calzone… and yes, Mel, I can relate to what you’re saying about pineapple on pizza. Can’t wait to have a taste of your pizza!

  3. Honestly the best pizza I have ever had – truly authentic and flavoursome! Quality ingredients and The Pancetta: shaved pancetta and fresh rosemary crowned with crispy potato lace.’is to die for.

  4. Seriously, this pizza was a real let down, there are other people doing the same thing in the area, which do it considerably better. They will have to lift their game is they want to survive in the area…good luck!

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Editorial – Should Mullum’s water remain locally sourced?

The push by members of Council’s Water and Sewer Advisory Committee (WSAC) to retain Mullum’s local water supply is heating up...

Relocalising to find the life we all dream of

Everywhere we look we see signs of economic downturn, environmental destruction and social breakdown. It’s easy to wonder how we can ever improve our lives and those of our kids.

Mullet fishers destroy dunes and native plants at Gawandii Beach, Shaws Bay

Locals and Tuckombil Landcare have expressed concerns over damage to the dunes at Gawandii Beach at Shaws Bay by fisher people who are accessing the beach for the mullet harvesting season. 

Flood-prone land subdivision DA on exhibition

A proposal by developer Callum Sked to subdivide flood-prone land near the Mullumbimby Showground is now on public exhibition on Council’s website until June 25.