Fired Up Flavours of Italy at Rossa Pizzeria & Bar

WORDS: Jason Oxenbridge PHOTOGRAPHY Brian Usher - [email protected]

Pizzaiolo Jacopo Montefiore blends passion, tradition and a spark of creativity to serve up a fresh slice of Italian authenticity in Southport

Passionate pizzaiolo Jacopo Montefiore has a distinctive ingredient when creating his fabulous flavours at the city’s newest Italian offering, Rossa Pizzeria & Bar in Southport.

It can’t be bought—not even from the finest authentic artisans—and it lingers long after those delectable Italian spices have left the palate.

It’s quite simply gratitude—and he’s sprinkling it with a welcoming smile to a stream of new customers each week.

‘Jaco’ says the people at Rossa Pizzeria are the real quality ingredients to its success.

“The food is of course incredible, but to accomplish truly great food you have to be energised and stimulated to feel that you’re part of something. That’s what is happening here—everybody feels part of a family,” he says.

He fastidiously monitors each pizza, rotating it at just the right moment to achieve the perfect texture and the characteristic crispy edges—to create crusty grins on the faces of satisfied diners.

They say simplicity is key in Italian pizza-making, but Jaco is tossing the rule book into the flames of the pizza oven. While tradition is important, staying creative and developing new dishes is what motivates him.

“I’m using my knowledge to do something impressive for customers. These days you can find pizza anywhere, but it’s not all the same. I go for traditional Italian ways of cooking, but I’m always thinking about new ideas—even when I’m not working, I’m always thinking about the work, dreaming up new things.”

Jaco sees himself as more than a well-seasoned chef decorated with well-oiled anecdotes of his adventures—he’s a cultural ambassador of Italy’s culinary heritage, sharing it generously, thousands of kilometres away from its original sauce, with new customers on the Gold Coast.

“The latest offering is the carbonara pizza. It’s like those ingredients are not supposed to be on a pizza—but it’s amazing,” he says of his recent discovery.
“Ingredients are important, toppings elevate the plate, and we are always researching and trying new things. We don’t sell anything here that we don’t eat and enjoy ourselves.”

Raised in Milan, a city stitched into the global fabric with trendsetters and designers, Jaco opted for flavour over fashion.

He went to school with his twin brother and sister, and it wasn’t long before his interest in cooking ignited. Aged just 15, he attended hospitality school while completing his studies.

A yearning to blend travel and cuisine saw him work in tourism and sharpen his craft in true style on the French Rivieraat Saint-Tropez and the Pyrenees.

But it’s Australia where the 32-year-old has landed on his feet—and France’s loss has become a win for Gold Coasters.

“It does not get any better than Australia, and the fresh produce—especially the fish and seafood—is amazing,” he says.

As amazing perhaps as ‘Jack’, a pizza named in the chef’s honour—drizzled in garlic cream sauce, topped with prawns, jalapeño, mozzarella, and guanciale. Or ‘Nduja’ – a white base, nduja (soft spicy pork sausage), zucchini, and stracciatella. Another favourite is the seafood delight with prawns, calamari, scallops and a zingy herb oil finish.

For vegetarians, you won’t leave a slice of the tomato, fried eggplant, basil and creamy ricotta on the plate. Or try a combo of mushroom, capsicum, eggplant, zucchini, and olives.

There’s even one named after the boss: the ‘Roberto’ (Azzura Investments Founder Roberto Badalotti)—a tomato base, diced fried eggplant, basil, and ricotta. Delizioso!

Click Link Here: www.rossapizzeriabar.com.au for more