Pizzeria Amici

RATING
3
REVIEWS

Directions

100 Burgundy St
Heidelberg, VIC, 3084
local (03) 9459 0... local (03) 9459 0907
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Restaurants

Pizza lovers, Pizzeria Amici is here to tempt your taste buds with the wood fired oven taking centre stage in this warm and welcoming family restaurant. Michele Macri and his wife Elena serve classic combinations along with Michele's favourite from Italy, with a tomato base, gorgonzola, mozzarella, anchovies, hot salami, mushrooms and the Nonna Pina, in honour of his mother, with mozzarella, potato and peppers. 
A weekly specials board makes it well worth returning along with the homemade desserts - especially Elena's tiramisu.

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Reviews of Pizzeria Amici

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Recent Oldest Positive Negative

Drew Smith 32 reviews
Great little pizzeria in the burbs. The woodfired pizzas are as good as you get anywhere in Europe and the toppings are varied and really different but extra yummy. They will have a pizza to suit everyone in the family and the small restaurant has a great ambience. Need to book to avoid disappointment.
3 years ago
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Lisa Smith 59 reviews
This restaurant is a great one to have in the area as the pizzas are amazing. It is a small restaurant with a great atmosphere and because most of the staff are family who own the restaurant they really care and the service is fantastic. You will get a real treat when you dine at this restaurant and the story behind the restaurant is a great one!!
3 years ago
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pizzafan 2 reviews
ate there food was wonderful good atmosphere
and service was delightful i highly recomend it 5/5
3 years ago
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Opening Hours
Services

Tuesday:

5:30 PM-10:00 PM
Wednesday:

5:30 PM-10:00 PM
Thursday:

5:30 PM-10:00 PM
Friday:

5:30 PM-10:00 PM
Saturday:

5:30 PM-10:00 PM
Sunday:

5:30 PM-10:00 PM

Restaurants

Cuisine

Italian

Price Guide

Mains $20-$30

Licensing

BYO

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Editorial Reviews

Pizzeria Amici

Dani Valent, Reviewer

Monday, April 16, 2007

Lots of places bang on about their family feeling. This is the real deal.

What does a pizza chef do when he comes into work each day? Fire up the oven, knead the dough and slice cheese, meat and vegetables? Sure, Michele Macri does all that, but his most important job is to check the weather forecast. If it's hot, he needs less yeast for the daily batch of dough; if it's cold, he has to add more. "He goes crazy because the weather changes so much here," says Elena Macri, translating for her husband, a pizza perfectionist from Pisa, who arrived in Australia just three years ago. (They met at Templestowe's Pizza Espresso; he was making pizzas, she was eating them.) The dough done, Macri turns to the toppings. Eggplant, zucchini and peppers are roasted in small batches each day. Prosciutto, spek (smoked prosciutto), and salami are prepared. Mozzarella, gorgonzola and taleggio lie in wait. Then, as each pizza is ordered, the toppings are judiciously laid across the dough and baked in the redgum-fired oven that dominates this warm, welcoming one-room ...
Source: The Age

Full review on The Age