Situated in Sydney's thriving dining hotspot of Redfern comes a slice of Sicily at La Coppola. The unique style and flavours of the Sicilian style pizza are different to the traditional and not as common Roman and Neopolitan varieties. Breaking from traditional the toppings are inspired by Italian cuisine as a whole and feature ingredients like Italian sausage, fennel, and fried zucchini. The small spaced restaurant is cosy, with an exposed kitchen and communal tables. Our pizzas are based on the scrumptious flavours of Sicily, where Stefano grew up. So lots of fresh fennel, fried zucchini, olives and anchovies combined with your old favourites. We use only the highest quality ingredients sourced both locally and from Italy, with our fresh ingredients delivered daily.
Steven Scopelliti has been making pizzas since 1988. La Coppola is much like his original pizzeria in Miranda, barely more than a takeaway counter. That’s not to suggest there’s any compromise in quality. Not only does the tiny kitchen squeeze in a production line of chefs freshly prepping ingredients for each pizza order, it also houses a traditional Italian wood-fired oven.
The pizza variety Scopelliti produces, based on his home region in Italy, is not that common in Sydney: the Sicilian style. It has a crisp base with a doughy, blistered edge, not as thick as Roman pizza but certainly not thin and wet like the Neapolitan style either. Scopelliti’s secret-recipe dough is particularly soft and puffy.
Despite his 30 years of experience, Scopelliti isn’t a stickler for tradition like most of Sydney’s other top pizzaiolos. Most of the pizzas are based not on old recipes but on Italian cuisine more broadly. Some pizzas, such as the Ciccio with fior di latte, ricotta, fried zucchini and Parmigiano-Reggiano, or the Lila with fior di latte, Italian sausage, artichoke, fennel, garlic, parsley and fresh chilli, are named after people.
