Two chefs. One from the white-tablecloth world, one from the best pastry kitchen in the country. Here because the food itself is the point.
Gatto Pazzo was born from a great friendship, a shared obsession with food, and a mild cat addiction. Different backgrounds. Same fire.
Fifteen years in professional kitchens across two continents. Marco trained in Michelin-starred restaurants in Europe before bringing his craft to Australia, most recently as Head Chef at Bacchus Restaurant in Brisbane.
A Thai pastry chef who spent a decade at Lune Croissanterie, perfecting the patience that only pastry demands. View brings the precision, the sweets, and the silky side of Gatto Pazzo.
European fine dining, Marco's background
The standards that came to Brisbane
Neapolitan and Roman-style pizza, made with slow-fermented dough and quality mozzarella. Focaccia from View's pastry instinct. Everything handmade. The same rigour that went into white-tablecloth kitchens, applied to food people can actually reach.
"Slow-fermented dough, good mozzarella, simple ingredients done right."
@gattopazzo.official
The dough ferments for 48 hours minimum. Not because it is trendy, but because that is how you get a crust that has character.
Both styles, done with respect for the original. Thin crust, proper char, quality toppings. No shortcuts on the ingredients.
View's decade at Lune brought pastry-chef discipline to the dough side. That precision is in every focaccia, every base.
Gatto Pazzo trades weekly at Brisbane markets. Markets and pop-ups change often, so the best way to know where they will be this week is to follow @gattopazzo.official on Instagram for weekly updates. If you are scouting for a catering partner or event stall, come and see them in action first.
Upcoming pop-ups
Carseldine Winter Wonderland
West End Solstice
Milton Midnight
Winter Wonder South City
Follow Instagram for dates.
Beyond the market stall, Marco Sfamurri and View Vissuta are available for private engagements. Two accomplished chefs, serious about their craft, adaptable to your brief.
Parties, corporate events, private dining. We bring the food, the setup, and the care. Good food, good vibes, zero stress on your end.
A fine-dining experience in your own space. Marco has run Michelin-starred kitchens. That skill does not disappear at a dinner party.
Weekly take-home meals, available for pre-order. Handmade, slow-fermented, ready when you are. Available in-area with possible delivery.
Venue partners and event organisers, ask about bringing Gatto Pazzo to your market, festival, or venue activation.
"Let us bring the pizza. Good food, good vibes, zero stress."
All enquiries via Instagram DM for now. Marco and View read every message personally. Tell them what you are planning and they will get back to you directly.
Gatto Pazzo and Pick Me Up share one stall at Brisbane City Markets. Marco Sfamurri's slow-fermented pizza on one side. View Vissuta's handmade tiramisu on the other. Two chefs, two crafts, one shared standard. Follow Instagram for this week's market locations.
Neapolitan and Roman-style pizza. Slow-fermented dough, quality mozzarella, Michelin-trained hands.
@gattopazzo.officialHandmade Italian tiramisu by View. Layered properly, with a cheeky twist. Find the full range at the shared stall.
pickmeup.affair @pickmeup.affair
Two chefs. One stall.
Brisbane City Markets.
Food photography that does the craft justice. The images here are from Alicia Moreno's lens, shot on-site at Brisbane City Markets.
Trading weekly across Brisbane markets. Schedule shifts with the season. Follow @gattopazzo.official on Instagram for the latest locations.
Every market, every pizza, every behind-the-scenes moment. Find Gatto Pazzo on Instagram for the latest.
"Gatto Pazzo was born from a great friendship, a shared obsession with food, and yes, a mild cat addiction. Different backgrounds. Same fire. We didn't just want to start a business. We wanted to create something that actually feels like us."
View, co-founder · @gattopazzo.official