beginning.  I probably could have stopped there and wandered home a very happy soul, but that is not the Italian way and when in Rome (sorry, when at Ladro...)  Chef Niko Pizzimenti has embraced the sourcing of the majority of ingredients locally and aligns strongly with Ladro's philosophy of simple cooking with the highest quality of ingredients.  Most of his influences come from the recipes and flavours of his Sicilian hometown and family, and it's these elements that inform his refresh of the Ladro menu. Now that our appetites are warmed up, it's time for what many will first think of when Ladro comes to mind -- pizza.  Three pizzas were brought out, all delicious.  I think I was leaning toward the Boscaiola -- the earthiness of the mushrooms captured my tastebuds. Margherita tomato, bufala, basil Boscaiola fior di latte, porcini, field mushrooms, thyme, basil Salumi tomato, fior di latte, parmigiano and Prosciutto Somehow I managed to find some restraint and leave room for the pasta, and it is most fortunate that I did because if I ate nothing else that day I would have been glad it was the next dish, the basil tortellini.  My favourite seafood, my favourite herb brought together in a silky smooth amazing mouthful.  All the pasta at Ladro is now hand made daily by Zia Piera.  This wonderful donna has been making pasta since she can remember and has recently come to Australia from Italy. My photos do not do this glorious repast justice,