This cooler, winter weather calls for lots of red wine, warm hearty meals, cheese and carbohydrates galore! If you are with me on this then you must try one of the most authentic Italian restaurants Sydney has to offer; ReccoLab nestled in Rozelle.

The founder and owner of ReccoLab, Antonio Zambarelli, entered the restaurant scene under less than traditional circumstances. A former well-known Sydney DJ, Antonio has gone from spinning tracks to spinning pizza dough. Italian born and bred Zambarelli is dedicated to offering the freshest Italian cuisine and takes enormous pride for his culinary heritage having studied pizza in Naples and gelato at the Carpigiani Gelato University in Bologna (Yep! Your heard right. There is a Gelato University. Sign me up!!).

On a recent winter evening Sydney Social 101 dined at ReccoLab to escape the cold and warm up from the inside out. The restaurant has a very relaxed and has a homely feel while the patrons and friendly staff give it a lively buzz.


To start, we ordered a bottle of Italian red. As we were unfamiliar with wines on the list we left the decision making in the hands of the waiter. He returned with a light red ( just how we like it) called Viviani Valpolicella Classico and let’s just say he made avery good choice as the wine was beyond delicious. Highly recommend! Their extensive wine list showcases both local and international pours and is teamed with some classic cocktails as well as and Recco originals, such as the Negroni, Aperol Spritz, ReccoLab Espresso Martini and the Italian Sling.

For mains we decided to try their most signature dish which is an authentic dish from the Italian region of Liguria where the town of Recco is located.  Offered nowhere else in Sydney, ReccoLab’s ‘La Focaccia Con Formaggio Di Recco’ consists of thin layers of dough, filled with indulgent creamy soft italian stracchino cheese and other ingredients imported straight from Italy. There are several variations including Pesto Genovese with Stracchino formed of; Genovese style pesto, maxi molto buona with stracchino,prosciutto di San Daniele and italian truffle. We tried the Pizzata with tomato sauce, capers and anchovies and it was absolute cheesy heaven. Almost a cross between pizza and lasagne this dish is an absolute must-try for everyone who loves cheese!

We also shared vegetarian pizza pilled with mushrooms, eggplant, zucchini, olives and oregano. ReccoLab pizzas are created using handmade dough that is naturally risen for 48 hours and then is cooked to perfection the Neapolitan way in their ‘Wood Fired Brick Pizza Oven’ which has been imported from Naples. The pizza base was crispy and perfectly firm while the toppings were plentiful and fresh. Yum!

To finish we shared the rich and gooey chocolate fondant with a molten core and creamy vanilla bean gelato. I definitely regret deciding to share dessert as it was that good! We also shared on of the ReccoLab Espresso Martini, fresh coffee shaken with vodka, cynar, sugar syrup, walnut and chocolate liquors- the perfect end to the perfect Italian feast!

If indulging in an evening of pizza isn’t enough, ReccoLab also features a bakery and cafe by day. Grab a selection of ReccoLab’s signature house baked Focaccia and a barista made coffee on the run. Alternatively, dine in and choose from a selection of brunch style dishes including ricotta, strawberry and pistachio pancakes, prosciutto with eggs or mushroom and fresh bread paired with truffle oil.


We absolutely loved ReccoLab and will definitely be back to work our way through trying all the variations of La Focaccia Con Formaggio Di Recco! They also have all you can eat pizza on Tuesday nights from 5pm-9:30pm which we wil definitely be back for!

Address: ReccoLab, 120 Terry Street, Rozelle.

Check out the full menu here:

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Georgia Dawes

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