Pizzaperta will be riding the epicurean waves of the 2015 World Surf League (WSL) and dedicating the ‘New Wave’ specials to the region of each competition. As a passionate surfer himself, Pizzaperta’s pizzaiolo Gianluca Donzelli is taking guests on his own tour, exploring the flavours famous to the region of the WSL.

The Margaret River Pro commences this week so for the next 10 days, Pizzaperta will serve a Margaret River Surfing Pro Antipasto plate with focaccia, prosciutto, parmesan and olives. Following this, Pizzaperta will explore California, France, Teahupo’o, Hawaii, Brazil, Fiji, Johannesburg and Portugal.

The New Wave menu represents the breaking free of traditional Neapolitan rules through innovative flavours and dough handling techniques, and showcases the emerging trends of the humble Italian street food.

Traditional and classic Italian flavours of Marinara and Margherita are no doubt clear favourites on the Pizzaperta menu however Pizzaperta has introduced a selection of ‘New-Wave’ pizze with modern flavour combinations.. True to Manfredi hospitality, each pizza is designed with simple flavours to complement the handcrafted pizza base.

Pizzaperta invites guests to join the conversation on social media @Pizzaperta #WSLPizzapertaTour #NewWavePizza

Here is what you can expect from the Pizzaperta World Surf Pizza Tour in 2015:

  • April 15-26 – Margaret River Pro – Italian Antipasto plate with focaccia bread, Italian cheese, prosciutto and olives
  • May 11-22 – Rio Pro – Rio Sweet Calzone: Folded pizza filled with banana, dark chocolate, guava jam with caramelised macadamia
  • June 7-19 – Fiji Pro – Fiji Pizza: Fish of the day marinated in coconut with slow cooked onions, chili, sweet potato purée and finger lime
  • July 8 – 19 – J-Bay Open, Johannesburg – J-Bay Pizza: Boerewors sausage, capsicum, onion, eggplant, cherry tomato and basil
  • August 14-25 – Billabong Pro Teahupo’o – Sweet Teahupo’o: Coconut cream, banana, brown sugar, vanilla pods, dark chocolate sauce, mango sorbet and mint
  • September 9-20 – Hurley Pro at Trestles – California Roll Pizza: Crab meat, mozzarella, cucumber, avocado, fish roe and ricotta cheese
  • October 6-17 – Quicksilver Pro France – The France Focaccia Pizza: Red wine braised beef, champignon mushroom, brie cheese and red wine reduction
  • October 20-31 – Moche Rip Curl Pro Portugal – The Super Tubos Deep Fried: Cod fish deep fried pizza served with a tomato sauce that has been cooked with wine, oregano, capers and black olives
  • December 8-20 – Billabong Pipe Masters – Hawaiian Dessert Pizza: Chantilly cream, slow cooked pineapple, vanilla pods, white chocolate & vanilla ice cream with coconut and mint


For all media enquiries please contact:

Ali O’Neill – The Mint Partners

02 9280 2133



The Star Sydney

Ground Floor, 80 Pirrama Road Pyrmont

Opening hours:  Tuesday – Saturday 11:30am to 10pm, Sunday 11:30am-5pm

Contact: (02) 9777 9000

W:  F: @Pizzaperta I: @PizzapertaManfredi