Continuing to explore some of Melbourne's best pizzas, as listed by Epicure, my sister and I were lucky to stumble across 400 Gradi for a late bite to eat. This turned out to be less of a small bite to eat, and more of an amazing pizza sensation.
400 Gradi are all about traditional Italian pizza. The chef here was the first Australian to train and receive accreditation from the AVPN, so you can be sure that the pizza's from his restaurant are guaranteed to be the real deal.
After some deliberation, we decided to order a two pizzas - The Frutti di Mare and the Caserta.
Tasting these pizzas was a game changer for me. Simple ingredients, perfect dough and amazing mind blowing flavour. Every inch of pizza to enter my mouth from now on will ever be compared to these. I was also hit with an indescribably urge to pack my bags and fly to Naples that night.
The Frutti Di Mare was so impressive. The seafood was so fresh, and my sister, coming from overseas where seafood is not so easily attainable was losing her mind and stealing my prawns. She was even bargaining a prawn for my scallop etc. The flavour was incredible. Matched with the San Marzano tomatoes, I didn't think life could get much better than this pizza, but then our Caserta came along.
Holy mother of deliciousness. This was heaven. The imported mozzarella di bufala (fresh.. FROM ITALY) with the San Marzano tomatoes was fantastic. The star of the show however was the Levoni prosciutto, that had been freshly sliced just for our pizza. I didn't think ham could get better than the San Daniele we had at D.O.C but this prosciutto was from the Gods.
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