+39 PizzeriaSeptember 30, 2011
Next up was the Salsiccia, with tomato, mozzarella, Italian Berkshire sausage, porcini mushrooms and parmesan. I quite liked this meaty pizza, the sausage had a nice taste and married well with the mushrooms. I found this pizza very wet though. I understand that this is an indication of proper dough/tomato sugo/fresh ingredients being used, but still, perhaps just a tad too much water in the sauce which made the base soggy.
We also chose the Broccoli pizza: a white base with mozzarella, broccoli, anchovies and parmesan. A few members of the party found the anchovies too strong for their taste (to be fair, they were some pretty potent little fishies), but I really loved the saltiness with the broccoli.
Unfortunately, they forgot our last pizza, and we had to remind them about it. It’s always such a shame, I find, when the service falls through at the last minute. Nevertheless, this was a good rendition of the classic Capricciosa: tomato, mozzarella, artichokes, olives, leg ham and mushrooms. The leg ham in particular was a standout, and threw the terrible batons of “ham” you often get on takeaway pizzas into sharp relief. However, it too suffered from the same soggy problem as our Salsiccia.
The salad that we shared had baby spinach, burrata (a very creamy mozzarella), artichoke hearts, cherry tomatoes and a balsamic reduction. On the menu it sounded delicious, and I love burrata, but the balsamic had such an unusual taste, almost acerbic, that I found it quite unpleasant.
For dessert, we all shared a small dessert pizza: a savory base with roughly half a gallon of nutella, fresh strawberries and ice-cream. YES PLEASE.
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