La Pinsa is Brisbane’s very first pinseria. For the uninitiated, pinsa is the Roman ancestor of pizza – a much lighter and fragrant variety than its modern descendant. Chef David Ruggiero saw a resurgence in pinsa parlours during a visit to his native Rome, and decided to bring the dish back to his adopted home in Paddington. Using his own recipe for pinsa dough, David set about crafting a menu centred around the dish, offering eight varieties from classics like margherita and Sicilian, to pinsa topped with mozzarella, prawns, anchovies and capers, grilled zucchini and free-range pancetta, and fresh figs, red onion, goat cheese and vincotto. La Pinsa also serves up a range of quintessential Italian eats, including salads, sharing plates (including an Italian cured meat board), pasta and desserts. Although La Pinsa is currently BYO friendly, David hopes to obtain a liquor license for the restaurant, giving him the opportunity to showcase some of his favourite rare Italian wines sourced from small family businesses, as well as beer from Menabrea and La Pinsa’s own lager, brewed and imported by Peroni.