No fuss. All flavour. Falcone Pizza’s opening night exudes a quiet confidence.
Ahead of opening night, Glam dropped by again to see how preparations were unfolding. As Nick prepared the fior di latte for the Carbonara pizza, the opening night special, he explained that Falcone, in true Italian fashion, is a family affair.
“My sister Anna designed the interior. She’s not necessarily an interior designer by trade, but she has an incredible eye… She’s done an amazing job.”
The dichotomy between the warm, richly polished concrete and the striking metal/chrome accents creates a space that feels both inviting and refined. There’s a palpable tactility to it, yet it never strays from its traditional roots. A muted colour palette, lit predominantly by wax candles, casts a soft, organic glow, bringing a vision of late-night Napoli to Melbourne Street. The kitchen’s simple design nods to the team’s humble beginnings, establishing an unpretentious confidence that reassures patrons they know how to make a bloody good pizza.
In late 2025, Glam spoke with the Barone siblings about the inspiration behind their newest venture, Falcone Pizza, a project centred on classics done right. With a window peering straight into the heart of the kitchen, guests are invited into the action from the moment they arrive. One look at their Valoriani wood oven, imported directly from Tuscany, and you know they mean business.
“Valoriani are one of the top wood-oven makers in Italy.”
The pair’s first collaboration, Side Hustle Pizza in Carrickalinga, featured a handmade wood oven assembled in their parents’ backyard. This time around, they’re working with the real deal, and they’re confident visitors will taste the difference that proper wood-firing makes.
Whilst the kitchen and menu are small, that’s the way the team likes it. As Nick explains, “what you see is what you get”. Those dining in, taking-away, or simply passing by, are offered a glimpse into the theatre of a true Italian kitchen. Onlookers are able to observe their pizzas being meticulously crafted at every stage, proving that this style of cooking really does move straight from hand to heart.
The menu mirrors the interior: humble yet exciting. There are the classics, think Margherita and Quattro Formaggi, alongside more contemporary creations- envisage grated potato with rosemary, or Nutella and marshmallows. Ahead of opening, Nick predicted that the ‘Pane e Burro’ (or buttered breads) would be an early standout.
“One that we’re pretty proud of is the ‘Sticky Lips’. It’s cinnamon and brown sugar with a cream cheese frosting — honestly, it tastes like a cinnamon scroll straight from the oven.”
If the previous success from their former locations, Side Hustle and Tonino, gives us any indication of what we can expect from the menu come their February 24th Launch, then we’re sure we won’t be leaving hungry.
Falcone
When: Tuesday – Saturday 5pm till sold out
Where: 58 Melbourne Street, North Adelaide
For more information, click here.
