La Lupa is inspired by central Italian cuisine.
The space is blended between the Roman style pizzeria,
the restaurant serving fresh handmade pasta and traditional dishes with a modern approach, and the natural wine cellar.
IT IS ALL ABOUT THE INGREDIENTS AND THE CAREFUL EXECUTION.
The "maturation of the dough" is a concept very little known by the pizza makers, yet of absolute importance to learn to diversify the offer of lighter, good, crunchy and absolutely digestible pizzas than the others, developed with traditional systems of very short leavening and a bit retro, with disappointing results in terms of quality.
Many people say: "today I ate pizza and as usual I was thirsty and feeling bloated." It's not absolutely true! To be good, a good pizza should not make you thirsty and should not be indigestible. The secret? The skill of the pizza maker in the development and production of the dough.
THE FLOUR IS WHERE EVERYTHING STARTS.
"In my researches I discovered that the widely used tipo 00 has achieved the success it has because despite having no taste, it can be preserved for an indefinite time, and also it is very easy to use in every recipe. However when the flour is refined so much it loses the nutritional properties typical of the whole wheat, which is a source of fiber, in bran and germ, and is rich in numerous substances. Hence I made the decision of using an organic stone milled flour of tipo 1 sourced from Italy."
Valentina Vigni - Head Chef
ONLINE BOOKING ONLY NO PHONE BOOKING
For group larger than 8 or any other inquiry please contact us here
Shop 3, 321 Montague Road. 4101 West End. Call: (07) 3532 3875
Wednesday: 5:00pm - 8:30pm
Thursday: 5:00pm - 8:30pm
Friday: 5pm - 9:30pm
Saturday: LUNCH 12pm - 2:30pm DINNER 5:00pm - 9:00pm
Sunday: LUNCH 12pm - 2:30pm DINNER 5:00pm - 8:00pm
Closed for Public Holidays