It was just coincidence that both pizzas that were ordered represented extremes in flavor. The Napoletana of anchovies and capers was generous with both ingredients, but a tad heavy on the salty flavors while the other pizza of black truffle paste and porcini mushrooms had the quantities of flavors from every ingredient moderated to the point that each of them could be tasted and neither overwhelmed one other. I certainly wouldn't have minded if the truffle paste was bolstered with generous lashings of truffle oil.
Still, thin crusted and light, both rather enjoyable pizzas from Etna.
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