Nonno Antonino
$32Fresh local fior di latte, organic Wagyu bresaola, yellow Vesuvio tomatoes, truffle Pecorino, rocket and organic extra virgin olive oil.
See it on the menu: Nonno Antonino
Named for two people who raised a chef.
Suriano is the surname of Giorgio’s grandparents. They brought him up in Genova, and his grandmother taught him to make bread. Now he makes pizza for Sippy Downs, with Gianna running the room.
From Genova to Courage Street.
Giorgio was raised in Genova, Italy by his grandparents. His grandmother taught him arte bianca, the art of making bread. His grandfather shaped how he lives and cooks. When it came time to name a pizzeria, there was only one choice.
Since then he has worked kitchens in Genova, Naples and across Europe. Twenty years as a pizza chef and baker, in Italy, Europe and now Australia.
Giorgio Gava
Chef and pizzaiolo
The only guy you’ll see cooking pizzas by the oven.
Gianna Gatto
Manager
Born in Jersey, with Italian heritage, and years of managing Sunshine Coast restaurants behind her. She looks after the room.
12 years, 24 hours, 2 minutes.
That is the whole recipe, measured in time. An old starter, a long slow proof and a very hot fire.
12years
The starter
A 12-year-old sourdough starter, made the way Giorgio’s grandmother did.
24+hours
The proof
The dough proves for at least 24 hours. Lighter, and easier to digest. Hydration is over 80%, for a thin base.
2minutes
The fire
Pizzas cook in about two minutes in a wood-fire oven imported from Italy.
Neapolitan style, straight from the fire.
The Coast’s first wood-fire sourdough pizzeria cooks Neapolitan-style pizza in an oven imported from Italy. The base is thin, the crust puffs and chars, and the whole thing is out in about two minutes.
Jordan called the sourdough base “incredible”, and Jai said the crust is “light and airy and slightly chewy”. That is the 24 hours talking.
- Wood-fire oven from Italy
- 12-year-old sourdough starter
- Proved 24+ hours
- About 2 minutes in the oven
Where it comes from
Local Sunshine Coast produce where it counts, and select Italian brands where it matters.
Local
- Triple cream brie Woombye
- Gelato Maleny Gelato
- Prawns Mooloolaba
- Goat’s cheese Meredith
- Fior di latte and buffalo mozzarella Fresh, local
- Free range porchetta Italian butcher, Brisbane
Italian
- Prosciutto San Daniele, 30 months
- Tomatoes San Marzano
- Anchovies Cetara
- Olives Taggiasche
- Italian sodas Tomarchio
- Beer Menabrea and Peroni
Pizzas named for family
Some of the menu is a family album. Here is where to start.
Nonna Marisa
$32San Marzano tomato sauce, fresh local buffalo mozzarella, organic Wagyu bresaola, fresh basil and organic extra virgin olive oil.
See it on the menu: Nonna MarisaI Capricci di Gianna
$31San Marzano tomato sauce, fresh local fior di latte, free range smoked ham, chargrilled artichokes, porcini mushrooms, Taggiasche olives and fresh basil.
See it on the menu: I Capricci di GiannaDon’t Tell Nonna!
$50Ham and pineapple. The price is a joke, and Nonna does not need to know.
See it on the menu: Don’t Tell NonnaWhat people say
4.7
from 494 Google reviews
“The pizzas are absolutely delicious – fresh ingredients and perfectly cooked bases.”
“Thank you to Giorgio and Gianna for looking after us”
“Beautiful authentic Italian pizza. The dough was light with a perfect crust and the ingredients tasted incredibly fresh.”
A welcoming, warming little corner of Italy.
Dine in, take away, or sit at the tables outside. We are at 9 Courage Street, Sippy Downs, and fully licensed. Call 0466 519 310 to confirm hours or order.
Welcome to Suriano’s, Giorgio & Gianna