Just Open: Pizzeria Violetta, Kenmore

It's a fair distance from Chengdu to Naples, both geographically and from a cuisine standpoint, but popular Kenmore Chinese eatery Sichuan Bang Bang welcomed a new Italian neighbour on Wednesday.

Pizzeria Violetta is owned by Sichuan Bang Bang's Renata Roberts who has taken over the former newsagent next door.

"The name comes from the lead courtesan in my favourite opera, La Traviata," Roberts says. "It's definitely a different decor from Bang Bang. La Violetta is a modern pizzeria, mainly done in white with polished concrete floors because the flour goes everywhere."

So why the expansion from China to Europe? Why not enlarge the petite and well-patronised Bang Bang?

"There are just no fabulous pizza places in the western suburbs and I wanted to provide a really authentic product, just like I do with Bang Bang," she says.

Roberts has imported a 2.5 tonne Stefano Ferrara wood-fired oven that will burn unsupported by gas or electricity 24 hours a day. It takes two hours to reach 400 degrees and just 90 seconds to cook a pizza.

Working the oven are experienced Italian pizzaioli Giordano Pini from Pizzeria Regina in Manerbio near Milan, and Simone Percuoco (nephew of Tony Percuoco of Tartufo at the Emporium), formerly of La Fioravante in Campania, south of Naples.

Roberts has employed a strict no pineapple rule with the pizza, sticking to a simple list of a dozen classics from margherita to quattro formaggio (four cheese), supplemented by a couple of salads and stuzzichini - a selection of little bites to have with a pre-dinner drink.

The drinks list employs the same authenticity, with a single Australian on an otherwise all-Italian wine list, in addition to aperol spritz, negroni, Italian beers and soft drinks.

The pizzeria seats around 20 inside and 12 outside, and will also do takeaway. Pizzeria Violetta will open seven days a week from 5pm, with a no bookings policy.

10 Wongabel Street, Kenmore, 3378 2533, pizzeriavioletta.com.au