This bustling pizzeria in Leederville is known for its traditional Roman style pizzas using a mixture of flour certified by A.P.I (Associazione Pizzerie Italiana) to create a thin and crispy base for light pizzas that are easy to digest. The first in Perth to use iaquone flour - the dough rises for 72 hours and is cooked in a woodfire oven. Pappagallo gets the simple things right with their ‘Tricolore’ of San Marzano tomatoes D.O.P., buffalo mozzarella and fresh basil. Their signature ‘Pappagallo’ pizza brings together all the good stuff with mozzarella, mushroom, fresh rocket, imported Italian prosciutto and truffle ricotta!
Order the: ‘Diavola’ - San Marzano D.O.P., mozzarella, fresh hot italian sausage, ventricina salami, mushroom and chilli
Takeaway or Delivery: Takeaway is available by calling 9443 2107 or delivery on Uber Eats.