For many, Neapolitan pizza remains the pizza. But for Alessandro Condurro, it is above all a family story that spans more than a century.
With the opening of its new venue in Sydney, Antica Pizzeria Da Michele has officially reached five continents, marking a milestone that began in the working-class heart of Forcella in 1870.
“It’s a wonderful achievement: with Sydney, we’ve completed the tour of the world,” says Condurro, the fifth generation of the founding family.
The next stop? Melbourne. The Victorian capital has already been announced as the second Australian opening—part of a contract that includes five new locations over five years.
“We started with Sydney because our partner group is based here,” he explains, “but Melbourne will definitely be next.”
The strength of Da Michele lies in a story that doesn’t need embellishing.
“We’re a humble neighbourhood pizzeria that became a brand—not the other way around,” Condurro says.
A small shop that survived two wars, a pandemic and, during the arrival of American troops in Naples, “kept making pizzas as soldiers marched down Corso Umberto”.
Ensuring the same quality from Naples to Dubai, Los Angeles to Sydney, is the most demanding challenge—and the heart of their identity.
Teams of inspectors and trainers travel the world to pass on the know-how, while key ingredients, from Agerola fiordilatte to tomatoes, are sourced from the same producers used at the original shop.
“The fiordilatte you eat in Forcella is the same one you eat in Sydney,” he reveals.
And the prices? As accessible as possible for Australia. Margherita and marinara remain the undisputed staples—kept affordable out of respect for the pizzeria’s origins.
With 80 locations worldwide and an international following fuelled by films, travel guides and word of mouth, Da Michele arrives in Sydney as a slice of authentic Naples—not a replica.
