It’s as if someone took a tiny, bustling corner of Naples and transported it to Brisbane’s western suburbs. The open kitchen is a flurry of flour, dough and rapid-fire exchanges of Italian. The succinct wine list? Mostly Italian. And the pizzas themselves are excellent. Whether it’s a margherita or salami, pork and fennel sausage with chilli oil, you’re in for a treat. Sip an Aperol spritz and watch the dough being tossed and adorned. Mere minutes later it’s on the table with its charred, puffed edge and the aroma of basil. Just don’t make the mistake of ordering a latte afterwards; in true Italian form, they only serve espresso or macchiato.