Chef's pick
Burrata Truffle Pesto$36
Simone and Alessio Zullo
Different roads. The same refusal to quit.
We did not inherit a restaurant. We built one mistake, one sacrifice and one pizza at a time.
01
Survival
A suitcase with dreams, not money
Simone arrived in Australia without English, without security and soon without a place to sleep. On Pitt Street, a hat on the ground and freestyle pizza became a way to survive.
02
Reunion
The brothers reunite
A job in Leichhardt changed the direction. Three months later Alessio arrived. Together they worked for restaurants, supported openings and learned the Australian market from the inside.
03
Ruin
$180,000 became $600
Their first food court restaurant failed. After selling it, paying the debts and starting again, only $600 remained. The lesson was expensive, but it became their real business education.
04
Momentum
A trailer, a homemade oven, a car park
They rebuilt a used trailer, constructed an oven and catered parties while still working elsewhere. Then came a pop-up in a paint shop car park: first two pizzas, then twenty, fifty, one hundred, two hundred.
05
Reputation
The hidden gem of Parramatta
A neglected commercial house became a glowing garden with a central oven, handmade timber planters and a corridor that opened into something unexpected. Customers called it the hidden gem.
06
The restaurant you see today
When council restrictions forced another closure, a three level venue with a garden became available at exactly the right moment. That venue is today's Fratelli Pulcinella.
World Pizza Champion
From the street to the world stage.
The story is still being written in Parramatta.