It was the Hills that inspired Enrico Sgarbossa to make the move from Sydney to South Australia. The small-town charm, vineyard-scored hills and greenery reminded him of his home town of Bassano del Grappa.
Earlier this year, he opened eponymous pizzeria That’s Enrico in Lobethal. Now a staple in the local scene, Sgarbossa shares his Adelaide go-tos.
What makes the Adelaide food and drink scene unique?
We have outstanding produce thanks to the unique biodiversity around SA. The connection between growers and chefs in the industry is also really special.
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What’s your favourite dish on the menu at That’s Enrico?
Our new menu just started and I love the bangers’n’mash. It’s an iconic English pub meal twisted into a pizza. I take organic potatoes and mash them to give you that pillow sensation. As well as potatoes, it’s topped with fior di latte mozzarella, English sausages (as they are fatty and keep it soft), and house-made beef gravy sauce and pea sprouts to give that extra crunch and colour. Honestly, it’s a “banger”.
What’s your go-to for a quick takeaway?
When I’m around the city, Lucia’s is the spot. My favourite sandwich is the number three with ham, cheddar cheese and pickles.
If it’s a special occasion, where are you headed?
Ondeen, 100 per cent. I love the ambience as well as the chef’s skill and passion for food.
Where do you go for a long lunch?
Lot 100 is a great spot. Shannon [Fleming] does amazing work and it’s a fantastic location in the middle of the Adelaide Hills.
Who do you reckon does the best desserts or baked goods?
Clara’s Cakes. I think she is among the best around the Hills. When I’m in the city, I go to Jenny’s.
Is there a hidden gem you think deserves more hype?
Falafel Station. I went there recently and the love they put into the food is amazing. Honestly, it’s the best falafel I’ve had in 15 years of living in Australia.
Tell us about a local producer you can’t stop thinking about.
La Vera cheese. As an Italian who has worked in the pizza industry for the last 20 years, every time I try their fresh mozzarella cheese, I’m so satisfied with the results. It melts perfectly. I also love Marino Meats. Every time I eat their salami, it really brings me back to Italy.
What’s your favourite spot for a late-night feed?
Pastel has an amazing vibe. I love the beef tartare, the octopus skewer and their hummus dish.
@enrico_sgarbossa_
Dining and Cooking