Orazio D’Elia’s new trattoria in Rushcutters Bay drops the pizza—hello, Italy! No more blistered Neapolitan pies, just regional Italian gems like Milanese tortelli and spinach-ricotta pasta tubes, plus a fiery Calabrian chili mortadella you won’t find anywhere else in town. And since he’s already got a pastry shop? You’re ending your meal with lobster-tail mini pastries, maritozzo, and rum-soaked baba. It’s a bold pivot showcasing his culinary range, keeping fans thrilled and foodies buzzing. This isn’t just a new spot—it’s a masterclass in Italian diversity, proving Orazio’s talent knows no limits.
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