Tony Sabia’s Italian heritage inspires the simple, regional style of cuisine served at his Woolloomooloo restaurant Puntino. Running the Puntino kitchen since 2000, Tony is a passionate advocate for rustic, homemade food – and woodfire cooking.
Tony shares his tips on perfecting Italian cooking and also shares some of his delicious woodfire recipes!
What’s your absolute favourite pizza topping?
My personal favourite is burrata and ‘nduja - burrata, fiery pork paste, tomato, basil and olive oil. I love mozzarella – it’s the best pizza topping in my opinion!
What do you love most about Italian food?
Simplicity! You don’t need a lot of ingredients to make something delicious.
What are your tips on perfecting a pizza base?
Letting the dough rest for 24 – 30 hours before use! That makes the yeast work slowly and you won’t get bloating after eating the pizza. The dough once cooked tastes light and delicious.
What are your tips on cooking the perfect pasta?
We hand make all our pasta here by hand. If you make fresh pasta, use it that day – you can really taste the difference. Make sure when you cook it the water is well salted and boiling. Also make sure you don’t over cook it!
There are so many Italian restaurants and recipes out there- what makes yours stand out from the crowd?
A lot of my recipes come from my home-town Basilicata. I am trying to cook where I come from. This gives my food authenticity.
Tony Sabia shares with us some of his delicious woodfire recipes!