Less is more, with traditional Italian herbs and spices used in moderation to not overpower the main ingredients’ flavours.īy taking one look at our menu at 400 Gradi, you can see our dishes are made with nothing but traditional ingredients. What makes an Italian restaurant the best is authentic, simple flavours with bold, natural ingredients. Johnny was the first Australian inducted into the AVPN and is the Principal of Australasia for the Association - you can’t get more authentic than that.ĭiscover our delectable dining menu at 400 Gradi’s Italian Pizza and Pasta restaurant 400 Gradi adheres to the guidelines of the Associazione Verace Pizza Napoletana (AVPN) - the world authority on traditional Neapolitan pizza. If it’s the best authentic Italian restaurant you’re after, you can’t miss 400 Gradi.
400 Gradi’s launch in 2008 has since expanded across Melbourne and other parts of the world. His love for Italian food followed him to his adult years, leaving his Engineering degree for an extended trip to Italy to explore his passion for the country’s cuisine. Melbourne-based chef Johnny Di Francesco, the Director of the Gradi Group, has had a passion for Italian cuisine since his first job at 12 years old, working in a Pizzeria after school. At 400 Gradi, we ensure your dining experience is unforgettable. Our dishes are cooked with love and passion, served by family-oriented staff that place customer service above all else. Join them.What makes 400 Gradi the Best Authentic Italian Restaurant?Īre you looking to take your loved ones to a delicious Italian Pizza and Pasta Restaurant that will transport you to Naples, Italy? Or want to meet someone special at our bar and have a drink from our wide range of local and international beverages? There’s no denying that what makes an Italian Restaurant the best is when it pays tribute to its Italian heritage with traditional ingredients inspired by areas that influence the style and flavour of cooking.Īt 400 Gradi, you can count on a unique dining experience unlike any other. Mixed crowd black, white, yellow, young, old, with money and without, locals, tourists. Crab cake with eggs, hash browns, bread $14 egg whites, veggies, veggie cream cheese, hash browns on bagel $9 buttermilk pancakes $9 Cream chipped beef on toast $7.95. Refilled the cups, Asked for a few more blueberries she returned with a heap.įour of us for Sunday breakfast. Our friendly waitress supplied mugs of hot tea with a dish of lemons, a bottle of honey, half and half. He said the staff has been with him a long time, and they work their butts off, but with a smile. He told me he loves what he’s doing, feeding people and keeping a tradition alive. You can tell the owner, he's hustling around doing everything - bussing and cleaning tables, taking orders, minding supplies, pouring coffee joshing with friends, happy. This isn’t the too common manufactured history. How many eateries are left to remind us of old Baltimore - Haussner’s gone, Marconi's gone, Oriole gone, Chesapeake gone… Canton was ethnic working class, the harbor industrial, factories, quiet. When this opened John Waters was two, Nancy d’Alesandro was eight, her father the mayor.
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