Spaccio East

Since 1992, we have strived to offer an uncompromisingly authentic Italian experience to every guest that walks through our doors. With this philosophy in mind, we’ve heavily invested in the quality of our Materia Prima (raw materials) to be able to offer the true flavours of Italian tradition.

Just like in the olden days, everything is made from scratch in-house daily. Terroni Adelaide would provide the fresh pasta; Sud Forno Queen the desserts; Sud Forno Temperance the bread and the list goes on.

With the goal of maintaining consistency, in spite of the growing number of locations, Spaccio was born and it acts as the backstage to the main show taking place between the tables at Terroni and Sud Forno. The spaghetti in your Norcina, the bread in your breadbasket, the pizza dough of your Scattagengive, the sausage in your Pappardelle alla Iosa, your Torta Calda and so on, will all be made at the centralized artisanal hub that is Produzione e Spaccio.

Spaccio East is housed in a 16,000 square foot building under 40 foot ceilings with skylights and has many moving parts and layers. It is here where all the all-important Materia Prima and uncompromising innovation come together to create something special and authentic in this Italian food journey.

Spaccio East boasts a massive open-concept central kitchen, a caffe’, a well-stocked storefront and a restaurant. Our caffè features coffee, pastries, cakes and more. Our storefront is stocked with products made in house and imported goods from Italy such as Italian staple foods and  handmade ceramics. 

As you eat and drink in our two-floor dining space or patio, you can catch the live show in the kitchen as the bread comes out of the oven, the artisans hand-make the pasta and the pastry chef gets busy with the cornetti. 

To read more about the Spaccio story, click here.