Discover purple potato pizza and sushi-inspired tuna creations at Ciccio’s Pizza and Gelato in Broadbeach

JQ
Jade
Quinlivan

If you take your slices seriously, you’re likely already familiar with the difference between a classic Neapolitan-style pizza, the crispy based Roman style and hearty Detroit-style deep dish. Now there’s a new contender for your fave pizza style – contemporary, which is set to offer an even lighter base that’s easier to digest topped with an array of curious toppings. Delivering this delicious new take on the Italian classic is Ciccio’s Pizza and Gelato, which has opened its doors in Broadbeach. Here’s everything you need to know …

While tuna, foie gras and purple potato may not be the first ingredients that spring to mind when you think of pizza, that’s precisely why you need to experience Ciccio’s Pizza and Gelato. The new venue is the handiwork of Emanuele Malara, a passionate pizza and pastry chef who hails from Sicily and has 23 years of hospitality experience under his belt, alongside Enzo Marturano, who previously brought us Enzo’s Cucina. Named after Emanuele’s son, Ciccio’s Pizza and Gelato has transformed the space that was formerly home to Marilyn’s Bar into a convivial 60-seat neighbourhood pizza place.
At the very front of the venue you’ll find the gelato counter, which houses a selection of ‘proper’ Italian gelato in a mouth-watering array of flavours such as pineapple, coconut and white chocolate, pistachio, a chocolate hazelnut and Emanuele’s specialty, the 

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Venture beyond the dessert bar and you’ll spy the open kitchen, where you can watch Emanuele and the team stretch, knead and spin the dough before sending it into the enormous woodfired oven for baking. When it comes to dough, Emanuele is a master. He’s spent the last decade manning the ovens at some of the city’s most-loved slice slingers, before stepping out from the kitchen and into a consulting role, which saw him impart his skills and knowledge on restaurants across Australia. While pizza dough might seem like a pretty straightforward mix of flour, salt, yeast and olive oil, it’s anything but, Emanuele tells us. Contemporary style, he says, is the hardest kind as there is a lot of processes and knowledge that comes with high fermentation.
While contemporary-style dough is indeed more effort, the result is delightfully light and easy to digest. As for the all-important toppings, there are roughly 30 different kinds across three menus – classic red, classic white and gourmet. Emanuele ticks all of the traditional boxes with the likes of Diavola and Capricciosa, he’s also brought to life some more unexpected pairings that he’s encountered in his global adventures. For those who like to keep it light, the Marinara is a throwback to the original cheese-less pizzas, while the Tonnara, featuring mozzarella, thinly sliced tuna fillets, shallots, sesame seeds and honey, was inspired by sushi in Brazil. The eye-popping Purple Rain features a purple base topped with Italian pork fennel sausage and an olive dust that takes five hours to make, however, the venue’s signature is the Ciccio’s Favourite, with a base of carrot topped with pulled beef, pecorino, cherries and fresh stracciatella.
Rounding out the offering is an Italian-leaning selection of wines, including a suggested wine pairing for each kind of pizza.Ciccio’s Pizza and Gelato is now open! Head to our Directory for details.

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