075 Pinsa Romana

17/09/2026

That’s what 72 hours of fermentation looks like.

15/09/2026

The Amatriciana. 🥓
San Marzano tomato, mozzarella, pancetta, red onion, grana, EVO.

A Roman classic. No shortcuts, no compromises.

10/09/2026

How do we make our Salsiccia?

San Marzano tomato, mozzarella, Italian sausage, mushrooms, on a base that’s been fermenting for 72 hours.

That’s it. That’s the secret.

Find it in New Farm, Brisbane.
Wed–Thu from 5pm · Fri–Sun from 12pm 📍

08/09/2026

Happiness is closer than you think.

04/09/2026

A wise man once said:

“The beautiful thing about pinsa is how light it is.”

We thought about it.

He was right.

72 hours of fermentation. High hydration. Three different flours.
The kind of dough you don’t feel, until you realise you’ve eaten the whole thing.

That’s what makes it pinsa.

02/09/2026

This is 075 in New Farm.🍕

Family, dough, good people, same love for pinsa every single day.

27/08/2026

Share the love, share a pinsa.
Or keep it all to yourself. No judgement here.

📍New Farm, Brisbane.
Wed-Thu from 5pm
Fri-Sun from 12pm

26/08/2026

25/08/2026

What is my purpose in life is to eat Pinsa in New Farm?

22/08/2026

This is how we make our Patate.
Good ingredients. A great oven. And lots of love.
Come find it in our display in New Farm.