Terroni Sud Forno
Produzione e Spaccio



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Monday: 8:00am– 8:00pm

Tuesday: 8:00am– 8:00pm

Wednesday: 8:00am– 8:00pm

Thursday: 8:00am– 8:00pm

Friday: 8:00am– 8:00pm

Saturday: 8:00am– 8:00pm

Sunday: 8:00am– 8:00pm



Walk-in only

Monday: 11:00am– 8:00pm

Tuesday: 11:00am– 8:00pm

Wednesday: 11:00am– 8:00pm

Thursday: 11:00am– 8:00pm

Friday: 11:00am– 8:00pm

Saturday: 10:00am– 8:00pm (Brunch: 10:00am– 2:00pm)

Sunday: 10:00am– 8:00pm (Brunch: 10:00am– 2:00pm)



Since 1992, Terroni has strived to offer an uncompromisingly authentic Italian experience to every guest that walks through the door. With this philosophy in mind, the company heavily invested in the quality of its 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 provides the fresh pasta; Sud Forno Queen provides the desserts; Sud Forno Temperance provides the bread and the list goes on. With the goal of maintaining consistency, in spite of the growing number of locations, Terroni Sud Forno Produzione e Spaccio was born. Spaccio 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 bread basket, 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.

Within its 16,000 sqft space, Spaccio boasts an open concept central kitchen, a caffè and a well-stocked storefront offering customers a selection of fresh products such as homemade pasta, pasta sauce, desserts, salumi, formaggi and much more made daily to be enjoyed in house or to take home. The storefront will also carry all imported Terroni and Sud Forno products at wholesale prices. As you eat and drink in Spaccio’s two floor dining space, you can watch 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, bomboloni and other breakfast items that will be made fresh daily.