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The pizza at this wine country artisanal spot is a little dressier than the slices your Nonna served, but it’s not as extravagant as a suitor trying too hard to impress. It starts with a personal-size, thin crust, puffed and blistered in a wood oven. Then it gets creative.

The food here is Neapolitan-ish, which means “as close as possible to the style of La Capa that you’ll find in Naples,” says co-owner Chris Bianco, who credits a visit to Felidia, Mario Batali’s upscale NYC restaurant, for his inspiration. But he also has some California influences. Specifically, the James Beard Award-winning chef likes to use fennel and other spice blends on his pizza. This elevates the pies, which he serves with olive oil and arugula instead of the traditional red sauce.

The Art of Pizza Making at La Capa Pizzeria

He also employs a strict dough-topping ratio, which ensures that the pies are both light and flavorful. And he’s not afraid of a little experimentation, such as his smoked salmon pie with fennel and caramelized onion.

La Capa’s simple concept works because the ingredients are top-notch, and the restaurant’s dedication to delivering quality translates to its service. Customer reviews on Google highlight the “fantastic pizzas” and “delicious ice cream,” as well as the “friendly staff,” “spotless environment” and convenience of the location. The menu is also accessible for those with specific dietary requirements, including gluten-free selections.

La Capa
713 Midland Hwy, Shepparton East VIC 3631
(03) 5829 1193

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