First look – In Teglia Pizzoteca channels Rome’s slice culture in Newstead

Brisbane’s pizza scene is having a Roman moment. In recent years, the city has welcomed a new breed of quick-service restaurants drawing inspiration from Italy’s capital – by-the-slice joints geared more towards grab-and-gobble than dine-in-and-devour.

Venues specialising in Roman-style pizzas are popping up across Brisbane in greater numbers, from the pizza al taglio (rectangular tray-baked pizzas) at New Farm’s 075 Pinsa Romana and Coorparoo’s Florentina Pizza al Taglio, to Scugnizzi’s take on pizza in pala alla Romana (paddle pizza).

Now, In Teglia Pizzoteca joins the growing ranks of Roman-inspired slice slingers. Owned and operated by hospitality veteran Lachlan Sleeman, the venue – a portmanteau of pizza, enoteca (wine house) and biblioteca (library) – taps into the rhythm of modern living, offering Newstead locals a place that balances convenience with quality.

“The speed of life is increasing slightly, and that faster tempo suits this concept,” says Lachlan, whose career includes time in Melbourne’s bar and pub scene, alongside roles with international hotel groups in Australia and Singapore.

“The idea [for In Teglia] came from seeing it in action in Rome – it reminded me of an espresso bar where people could just pop past and have a quick coffee before moving on. It was kind of like a rhythm of life thing.”

Located within Newstead’s Haven micro-precinct, In Teglia is a hybrid space catering to quick takeaway, leisurely lunches and lively evening catch-ups. Taking over the former Cheeky Poke Bar site, the venue features a light, airy fit-out, with terracotta textures and limewash accents lending a rustic edge across indoor and alfresco areas.

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Regardless of whether you’re just swinging by or angling for a table, the bulk of your attention will be focused on In Teglia’s kitchen and display case, where the eatery’s range of pizzas, focaccia sandwiches and salads are arrayed.

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The menu has been developed with consultant pizzaiolo Matteo Fanelli, who has worked with Lachlan to connect with local suppliers and build a larder of Australian ingredients, including cheese from Casa Motta and smallgoods from Salumi Australia.

“We honour the tradition of Roman pizza in teglia, but we’re doing it with Australian produce,” reveals Lachlan. “We’ve got such fantastic products now being made in Australia – some by expat Italians. Even the tomatoes now are good enough in Australia to really hold up to that quality that we look for.”

It all starts with the dough – a recipe months in the making. A high-hydration mix using Australian-milled Mauri 00 flour is fermented for 72 hours before being baked in steel trays. The result is a crisp yet sturdy base that holds its toppings without sagging, while remaining easier on the stomach.

“It’s a lot lighter and better for the everyday drop-in,” explains Lachlan. “The longer fermentation helps to break down the gluten, so it’s not as heavy as single-day fermented dough.”

In Teglia’s range is diverse for a pizzeria, going beyond pizza al taglio to include focaccia sandwiches (also served in trays) and fresh salads served by weight. During lunch hours, guests will be able to select from six pizzas and three sandwiches, with the range growing in the evenings to eight different slices.

“We’re far more bread forward here than a traditional pizzeria – we’ve got a full-time baker here on top of having Matteo working on the flavours,” says Lachlan. “It’s very much in the essence of a panificio, which translates to bakery.”

Lachlan tells us that while In Teglia’s range will shift to match the seasons, a number of core options will always be available.

“We’ll definitely have a margherita here, we’ve got a nice salamino sausage pizza that’s a nice balanced pepperoni-style, a potato and pancetta pizza, and we’ve just pulled a really nice chilli and garlic-prawn pizza out of the oven with zucchini and cherry tomatoes,” says Lachlan.

In Teglia’s aperitivo-inspired drinks list is spritz-led, with Campari, Aperol, limoncello and Hugo variations available alongside tap beers and a clutch of vino. Taken as a whole, In Teglia’s offering puts it in good stead to be the informal and approachable all-occasion destination Lachlan believes matches Brisbane’s current tempo.

“I’ve been away for five years and I think even in those years Brisbane has evolved a lot,” says Lachlan. “It’s not quite as much a country town as it used to be – it’s got such a cosmopolitan feel now.”

“I don’t want [In Teglia] to be a special occasion venue. We just want to be an everyday drop-in place.”

In Teglia Pizzoteca is now open to the public – head to The Directory for more info.