Remo Nicolini’s pizza lineage is formidable. Aside from previously owning Little Bourke’s +39, the A25 Pizzeria owner also owns Non Solo Pasta (NSP) in the Docklands and his brother, Tony, is the former owner of the D.O.C. pizza empire (and now runs Italian Artisans).
A25 is named after the autostrade (motorways) that connect Rome to the coastal town of Pescera. Nicolini learned his craft at an early age at his father’s pizza parlour in the Gold Coast, and later on in his homeland, Italy. Nicolini’s focus is letting the ingredients shine.
The Pizze Rosse (Red Pizzas) section of the menu features a simple, three-ingredient margherita and the Bunga Bunga, an award-winning carryover from the NSP menu that features Berkshire sausage and porcini mushrooms.
There’s another section called Pizza Pazze, or crazy pizza. The LSD pizza has cream of dates, radicchio, liquorice dust and Berkshire sausage on it among other things. It sounds random, but it works.
Boards of cheeses or cured meats (or both) are on the generous side and feature a rotating line-up of Italian cheeses and salumi. Gluten-free options are also available, although Nicolini has come up with a flour combo of soft wheat flour, kamut and spelt that makes the bases easier to digest in general.
