Everyone has their own favourite local pizza place. Your scribe on his wine & food travels is always searching out for recommendations for the very best pizza. In Vancouver the champion Via Tevere PIzzeria is now being challenged by many others. Wineries are becoming popular pizza outlets too. In the Okanagan The Oven at Upper Bench Estate Winery has impressive pizza topped with cheeses from their own creamery and cooked in a custom made Forno Bravo oven. Fond memories of delightful “oven on site pizza” paired with excellent Old Vines Cab Sauv with founder Rick Small at Woodward Canyon Winery in the Walla Walla Valley, Washington State.
The best commercial outlets often try to follow the authentic Neapolitan (“Napoletana”) Pizza Italian STG certification. They usually succeed with the round shape, ingredients (00flour, salt, yeast & water), hand stretched dough, and baked in a wood burning oven but less compliant on many other regulations such as temperature (485C or higher) and middle thickness of dough at a very thin .3 centimeters (about .1 inches). Difficult.
Homemade Pizza can take many days of dough preparation, close attention to detail on the toppings, and way less production. As a result it can rival or sometimes even be better than commercial pizza. Pleased to report such a wonderful culinary experience for eight of us last month at a friend’s home with an outstanding six course pizza dinner each one carefully orchestrated from the long leavening prep of the dough, different toppings carefully chosen, and perfectly cooked in a wood burning ALFA PIZZA oven – Made in Italy. Can be done. So impressive and delicious!
Italian wine pairings were so appropriate and well chosen. Started with an aged 2015 GRECO CAMPANIA “MASTRO” IGT value from MASTROBERARDINO AT 12.5 abv followed by a different wine matching for each pizza. Some ideas for you to try:
1. CACIO E PEPE: Pecorino, Parmigiano Reggiano. toasted crushed black pepper, Pine nuts, asparagus, EVOO. 2014 ROERO ARNEIS DOCG VIETTI 13 Lovely mature pairing.
2. THE BEST OF THE WEST COAST: Goat Cheese, Parmigiano Reggiano, Pine nuts, Peas, Dungeness Crab & Smoked Salmon, EVOO. 2010 TENORES BADDE NIGOLOSU IGT a big Romangia Rosso of Cannonau grapes unfiltered from Sardinia by Tenute Dettori with no wood used and making a powerful 17 abv dried fruits pruney earthy statement.
3. MUSHROOM MEDLEY WITH TRUFFLES: Bufala, Ricotta, Parmigiano Reggiano, Portobello, King Oyster, Oyster, Shiitake, Porcini, Shimeji, Truffle tapenade, white truffle oil. 2014 BARBARESCO MONTESTEFANO RISERVA – More consistent Barbaresco vintage in 2014 than in Barolo showing young vibrant fruit.
4. MEDITERRANEAN: Mascarpone, Parmigiano Reggiano, Pesto, Pine Nuts, Olives, Capers, Artichokes , and sun dried tomatoes. 2012 BRUNELLO DI MONTALCINO CANALICCHIO DI SOPRA is brilliant drinking so well from a top producer Salad Interlude.
5. PIEROGI (OR PEROGI): Danish Blue Cheese, Parmigiano Reggiano, Sour Cream, Red peppers, Roasted Potatoes, Alder Smoked Bacon. 2004 BAROLO PODERI ALDO CONTERNO with lots of classy Nebbiolo styling at age 20 on a lovely current drinking plateau.
6. CHORIZO: Smoked Cheddar, Wine Marinated Chorizo, Caramelized onions, Portobello Mushrooms, Sun Dried Tomatoes.
2012 PRIMITIVO DI MANDURIA RISERVA DIONYSOS MASSERIA SURANI PUGLIA FROM TOMMASI big 15 abv primitivo perfect call with the spicy chorizo pizza.
2016 LORNANO LE BANDITE CHIANTI CLASSICO RISERVA is 100% Sangiovese with 12 months in oak barrels well balanced from an excellent vintage.
You might also like:
 |  |  |