Posticino
Childhood friends Jack Gasparre and Eric de Siena took over an existing Sea Point restaurant in 1998 and built it around their mothers' southern Italian recipes (their families from Bari and Naples); it has since expanded to Hout Bay and Rondebosch, with Sea Point remaining, by outside description, 'the mothership.' The business's own site tells the founders' story directly, though it does not describe the pizza's dough or oven in technical terms.
Why it is here
Childhood friends Jack Gasparre and Eric de Siena took over an existing Sea Point restaurant in 1998 and built it around their mothers' southern Italian recipes (their families from Bari and Naples); it has since expanded to Hout Bay and Rondebosch, with Sea Point remaining, by outside description, 'the mothership.' The business's own site tells the founders' story directly, though it does not describe the pizza's dough or oven in technical terms.
What to order
The Posticino — Margherita topped with mushrooms, asparagus, olives and artichokes