A humble Australian pizzeria has broken a Guinness World Record for most amount of cheeses on a pizza by melting 154 different varieties onto one base.
Melbourne’s 400 Gradi by Italian restaurateur Johnny Di Francesco was made by melting one gram of each of the dairy slices until they formed one block.
It was briefly available to buy in the cafe in late 2018 but has been brought back in honour of the win until September 8. It costs just $28.
The pizzeria was named best in the world in 2014 and won the highest award at the 50 Top Pizza Awards in Naples two years running, the birthplace of the beloved dish.
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A humble Australian pizzeria has broken a Guinness World Record for most amount of cheeses on a pizza by melting 154 different varieties onto one base (pictured: 400 Gradi)
The pizzeria first made headlines in 2014 when it beat 600 other competitors from 35 countries to be named best pizza in the world in Parma, Italy.
‘I’m just wrapped that I’ve put Australia back on the map again,’ Johnny Di Francesco told Broadsheet.
‘We enter these comps not for personal gain anymore, it’s more about letting people know that Australia has amazing products and amazing chefs in the country.
‘We should be proud of it. We’re so far away from the rest of the world but we’re creating world-class products and world-class restaurants.’
Director of the Gradi Group Johnny Di Francesco (pictured) described the restaurant’s win as ‘a huge honour’
The pizzeria first made headlines in 2014 when it beat 600 competitors from 35 countries to be named best pizza in the world (pictured: a traditional Capricciosa pizza)
What are Johnny Di Francesco’s tips for the perfect pizza?
* Use high quality ingredients, particularly flour
* Prepare dough the day before cooking
* Use your hands to stretch and knead the dough – the chef believes brilliant dough is the key to brilliant pizza
* If possible, use a wood-fired oven and blast the dough at 400C for 90 seconds; otherwise, just use a pizza stone in a standard oven
* Always cook with love, it’s the Italian way!
Situated on the Italian food mecca of Lygon Street in Melbourne’s inner north, 400 Gradi serves up ‘heavenly Italian fare’ with Napolese cuisine at the heart of every dish.
The pizzeria boasts a wide range of choices, including the traditional favourite Capricciosa made with San Marzano tomatoes, artichokes, olives, prosciutto and mushrooms ($25) and the quirky Viennese with white sauce and sausage topped with fried chips ($24).
The restaurant’s signature pizza is the self titled Gradi, created with 20-month cured prosciutto di parma, cherry tomatoes, rocket and shaved parmesan for $26.
The most expensive item on the pizza menu is the globally appreciated Calzone al Forno, a folded pizza with mild salami, ricotta cheese, prosciutto cotto and basil priced at $29.
‘We’ve proven Australia makes amazing pizza – you don’t need to be in Naples to eat the best pizza in the world!, Mr Di Francesco (pictured) said
The Austro-German influenced Pizza Viennese from 400 Gradi, with ingredients like fior di latte (soft cheese), German sausage and fried chips on top
Mr Di Francesco expressed his delight at Australia’s growing reputation in the gourmet world.
‘We’ve proven Australia makes amazing pizza – you don’t need to be in Naples to eat the best pizza in the world,’ he said.
‘We put pizza on the map four years ago, this cements its position.’