400 Gradi – Brunswick
What makes 400 Gradi the best authentic Italian restaurant?
Are you looking for a restaurant that will transport you to Naples, Italy and serve delicious Italian pizza and pasta to you and your loved ones? Or perhaps you want to meet someone special at their bar and enjoy one of their many domestic and foreign beverages? There is no denying that the best Italian restaurants honor their Italian heritage by using traditional ingredients that are influenced by the regions that shape the style and flavor of cooking.
You can anticipate a one-of-a-kind dining experience at 400 Gradi. Their staff is family-oriented and prioritizes providing excellent customer service while preparing and serving the food with love and passion. Your dining experience will be unforgettable at 400 Gradi.
Director of the Gradi group and Melbourne-based chef Johnny di Francesco has a passion for Italian food and has worked in pizzerias after school since he was 12 years old. He carried his passion for Italian cuisine into adulthood, abandoning his engineering career to take a lengthy trip to Italy to further his culinary explorations. Since its debut in 2008, 400 Gradi has spread throughout Melbourne and other countries.
You can’t miss 400 Gradi if the best authentic Italian restaurant is what you’re looking for. The Associazione Verace Pizza Napoletana (avpn), the foremost authority on authentic Neapolitan pizza, is followed by 400 Gradi. You can’t get more authentic than Johnny, who is the principal of Australasia for the association and was the first Australian inducted into the avpn.
Discover their delectable dining menu at 400 Gradi’s Italian pizza and pasta restaurant
The best Italian restaurants serve dishes that are authentic, straightforward, and made with strong, natural ingredients. Traditional Italian herbs and spices should be used sparingly so as not to overpower the flavors of the main ingredients. Less is more.
One glance at the 400 Gradi restaurant’s menu reveals that all of the dishes are prepared using only conventional ingredients. Start off your evening with their antipasti and select from their salumi board, which is filled with cured meats, mixed olives, and arancini that are oozing with mozzarella heart and a hot rose sauce.
Their margherita Verace, named the best pizza in the world, is renowned for its traditional Italian flavors and is topped with San Marzano tomatoes, Fior di latte cheese, basil, and extra virgin olive oil. If there are any seafood lovers in your group, they won’t be let down by the tantalizing options. Calamari, grilled king prawns, and natural and Kilpatrick oysters are some of their antipasti.
At 400 Gradi, they feel that every person should be able to enjoy the deliciousness of their Italian cuisine. They do this by providing options that are gluten-free, dairy-free, nut-free, vegan, and vegetarian for all dietary needs. You won’t suffer the consequences if you eat another slice of their focaccia or marinara pizza or another helping of risotto al funghi.
Their secondi menu, which is available in addition to their extensive antipasti, contorni, pizza, and pasta selections, features items like pan-seared local snapper and chargrilled scotch fillet. There is genuinely something for everyone at 400 Gradi.
Book your next function at 400 Gradi today
Book your next meal at 400 Gradi, the second-best Italian restaurant in the world and the best pizzeria in Oceania, or place an online order for delivery or pick-up. Rapid expansion of 400 Gradi has taken place in Adelaide, metropolitan Melbourne, rural Victoria, the Pacific on several P&O cruise ships, and most recently Dallas, Texas.
Find out about their famous dishes today, or attempt to make them yourself! If you or someone you care about has a passion for Italian food, look through their online store to create your own unique experience. You’ll be able to wow your guests with your authentic Italian cooking in no time, thanks to johnny di Francesco’s best-selling cookbooks and a traditional pizza-making masterclass with the legend himself.
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