The chef and owner of Gemma, Alessandro Bollino says making the best pizza is all about the dough. “Quality flour, water, sea salt and a pinch of yeast is all you need… Let the dough rise for at least 24 hours and bake in a 400 degree stone oven. That’s how we do it in Napoli!”
Born in Napoli, Alessandro started working in a pizzeria from 13, initially against his will. His mother wanted to keep him off the rough streets of the “quartiere”. Slowly, day by day, Alessandro started loving baking hundreds of pizzas a day in one of the most famous pizzerias of the Quartieri Spagnoli in Napoli.
After completing his studies, he decided to travel and work around the world as a pizzaiolo, from a small Italian family pizzeria in New York to chef at the Sky Tower in Auckland, New Zealand. At it was there, in Auckland, where he opened his first Ristorante Pizzeria called ‘That’s Amore’.
His culinary passion mixed with his love for travel led him to Melbourne, he fell in love. So here we are, providing you with an authentic and simple Italian food experience, with a bit of a modern twist. We promise to keep our traditional culinary culture strong with quality food made with the top Italian and Australian ingredients, cooked with experience and passion.