Sunday, July 01, 2012

Pizzas at Etna

It was just coincidence that both pizzas that were ordered represented extremes in flavour. The Napoletana of anchovies and capers was generous with both ingredients resulting in it being heavy on the salt while the other pizza of black truffle paste and porcini mushrooms had the quantity of flavour 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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