Don’t even think of driving through Meeniyan without calling into Trulli, where brothers Francesco and Claudio Laera have transplanted the flavours of their southern Italian heritage. While the name references the conical limestone huts of Puglia, the ingredients are a love letter to their adopted home.

The drawcard here is the 72-hour fermented sourdough, resulting in a light, tangy crust that they top with fiery ’nduja and creamy blue cheese from Berrys Creek, or locally grown vegies and buffalo mozzarella from northern Victoria. But Trulli is more than a pizzeria. It’s a multifaceted regional hub – equal parts hangout, gelateria and bottle shop. The adjoining deli is stocked with enough artisanal salumi, cheese, bread, pastries and preserves to fuel the rest of your journey.

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