Regina La Pizzeria is a pizzeria in Redfern's Wunderlich Lane. On offer are three types of pizzas from a Fritta or deep fried pizza to a Pizza al Padellino or pan pizza to the more traditional style pizzas. Come and see what makes these pizzas so unique.
"I'll give you the recipe for the dough," says Matteo Ernandes the co-owner, head chef and pizzaiolo at Regina La Pizzeria in Redfern's Wunderlane Lane district. My mouth falls open at this most magnanimous gesture. Usually pizzaiolos keep things close to their chest but not here. Matteo grew up in Lampedusa, Sicily with a father that was also a pizzaiolo and started developing his skills from the tender age of 14. Previous to this restaurant he worked at Matteo in Double Bay and Icebergs. Regina means queen and is a reference of Queen Margherita of Savoy after whom the margherita pizza is named.
Regina La Pizzeria has been open since December 2024 and Sophia and I head there for lunch on a warm Autumn Saturday. There's an indoor and large outdoor section and since the weather is nice we take a seat out there. The menu is spread over 2 pages with an antipasti selection and then their three types of pizzas. Firstly there's a Padellino pan baked pizza done in an electric oven made with wholewheat flour, then the Fritta which is fried and then baked in the electric oven. Then there' s the classic and speciali round pizzas baked in their Fazzone oven, crafted in Naples. The menu was designed by Matteo and chefs Federico Zanellato and Karl Firla and Zanellato's wife and Lumi co-owner Michela Boncagni runs the floor.
We aren't messing around with anything, it's three pizzas for the two of us. No drinks apart from water and no appetisers because we are here for pizza.
All of the pizzas are named after famous Italians from Sofia Loren to Pavarotti. The Fellini is the first pizza to arrive and it's the Fritta or deep fried pizza. Described as "Irresistible, like Monica Bellucci" I can't help but agree. The pizza base is puffy and airy and not greasy in any way despite being deep fried with a wonderful airyness to the dough.
The frying just gives it a crispness and extra flavour. On top are folds of thinly sliced mortadella as well as soft pools of milky stracciatella cheese with a macadamia rocket pesto that gives it a light bitterness that blends so perfectly with the billowy clouds of soft cheese.
It was hard to pick one of their signature pizzas because they all sounded so interesting but we end up going with Fellini, named after the Italian director. Matteo explains that their dough is different from other ones that are fermented for 72 hours. Their fermentation is done in 24 hours with very little folding. It also uses "pasta di riporto" which is where a portion of old dough is used in the new dough.
The result is a wonderful base with puffy sides that can be stretched perfectly thinly. The Fellini has smoked paprika corn, ham, Comte cheese, spicy honey, fior di latte, chili oil and parsley. It's a bit sweet and savoury at the same time and the smokiness from the paprika adds an intriguing flavour not usually seen in pizza.
Our last pizza is one of Pizza al Padellino or pan pizzas popular in Torino, Italy. This is baked in round metal pans rather than directly on a stone which creates a thick, crisp golden crust with a soft, airy interior. Here it is sliced in half horizontally and filled with stracciatella, fior di latte and then topped with zucchini flowers, olive crumble and a generous amount of prosciutto di Parma. This is so light and crisp and is like a gooey, crisp sandwich and we love trying all three types of pizzas.
There is a dessert menu made up of a ricotta dessert and tiramisu but we share the Crema di Caffè. This delicious sweet coffee soft serve dessert is half dessert half drink. Sophia is already planning her return for the second variation of the pan pizza filled with bolognese ragu. I make her promise to drop me off a slice!
So tell me Dear Reader, do you ever just order pizzas when you go to a pizza restaurant or do you usually order antipasti? Have you tried these styles of pizza?
This meal was independently paid for.
Regina La Pizzeria
Surry Hills Shopping Village
RL 107/109/2 Baptist St, Redfern NSW 2016
Phone: 0416 172 280
Monday to Friday 5-9:30pm
Saturday and Sunday 12-2:30pm, 5-9:30pm
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