Images Giuseppe Silvestro
A pizzeria in tucked away in the Adelaide Hills has been named Australia’s best regional pizza spot, proving once again, the Lobethal favourite belongs on pizza lovers’ radar.
That’s Enrico was selected as Time Out Australia’s favourite regional pizzeria as part of its newly released guide to the country’s 30 best pizza restaurants.
The national list is arranged geographically rather than ranked from first to 30th, with editors separately singling out the Hills’ location as their top regional choice. It was one of four South Australian venues featured, alongside Sunny’s Pizza in the CBD, Chicco Palms at Brooklyn Park and Pizzateca in McLaren Vale.
For owner Enrico Sgarbossa, this recognition is about more than attracting national attention to his food.
“We are making an impact in a regional area and in the community, and that’s the best thing … giving back to the community,” Enrico said.
Even as the Lobethal restaurant’s reputation grows, and accolades continue to stack up, Enrico said the team has remained particularly close to the people who supported it from the beginning.
“We always have a soft spot for locals and people that always come.”
The title comes as no surprise, as their pillowy sourdough pizza is supported by Enrico’s skill and extensive knowledge of flour, fermentation and baking. Diners can choose from several styles of dough, including classic, thin and crispy, gluten-free and double-cooked.
Time Out particularly highlighted Enrico’s signature double-baked pizza, created using a 24-hour sourdough base. The result is a base that is fluffy and light inside while remaining crisp on the outside.
“Definitely, the dough is the foundation of the pizza, but it’s not the only thing.”
For Enrico, the way the dough is handled and cooked can ultimately make or break the finished product.
“You can have an amazing dough and burn the pizza.”
“You can ruin the job of making the dough.”
He described to us that cooking is one of the most misunderstood parts of the process, even among experienced pizza makers. But despite the technical approach behind every base, the menu remains playful, changing every three months to introduce new seasonal flavours.
The recently launched winter menu includes the restaurant’s popular lasagne pizza, topped with slow-cooked beef, mozzarella, parmesan and béchamel sauce. The menu also features a Greek-inspired spanakopita pizza.
It is this combination of serious baking knowledge, creative toppings and a strong connection to their regional community that has helped the small Lobethal restaurant make an impression well beyond the Adelaide Hills.
Where: 53 Main Street, Lobethal
Find out more about That’s Enrico, or see the full list of The 30 best pizza restaurants in Australia.
