From Naples to Sydney: The Regina Pizzeria Story w/ Matteo Ernandes & Emanuele Riemma

How do two Italian chefs turn friendship, discipline, and a love for pizza into a restaurant that’s redefining modern Italian pizza?

In this episode, Paul sits down with Matteo Ernandes and Emanuele “Manu” Riemma, the duo behind Regina Pizzeria: a venue redefining what Neapolitan pizza means in Australia.

From humble beginnings as visa-holding chefs carving their way through Australia’s kitchens to creating a concept that bridges Neapolitan tradition and contemporary innovation, Matteo and Manu’s story is one of resilience, respect, and relentless curiosity.

They talk openly about the challenges of running a restaurant built on culture, friendship, and balance — and what it takes to stay creative while staying grounded.

In this episode, Matteo & Manu share:
Lessons from early mentors and the importance of understanding ingredients
Their take on the evolution of contemporary pizza
How to lead without ego and build a strong team
The sacrifices behind opening a restaurant and finding balance in a 100-hour week
Why authenticity isn’t about replicating Naples, it’s about bringing its spirit to Australia
How their friendship fuels their creativity, from classic Margheritas to degustation pizza events
Matteo and Manu remind us that pizza is more than food. It’s an expression of culture, discipline, and heart.

This episode is about the grind behind the glory: the long hours, the lessons, and the love that fuels great hospitality.

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