Ferrari Pizza: Buffalo mozzarella, tomato, arugula, parmesan cheese
Naming a pizza ‘The Ferrari’ may seem like a pretentious thing for a pizzeria to do, unless of course the pizza is better than most others. The Ferrari pizza manages that task, has fresh ingredients, and does it with a base that has a so-simple-its-mind blowing-taste. I will try not abuse hyphenated words anymore when describing this pizza. Pizzeria Ferrari is situated in downtown Perguia, which sits atop a mountain two hours north- east of Rome. The city seems quite small and manageable, but the 3-4 pizzerias between Piazza della Repubblica and Piazza IV Novembre have as broad a selection of pizzas as a much larger city. Pizzeria Ferrari has about 40 pizzas on their menu, but the one named after the Pizzeria itself was as good as I could have hoped to find outside of Naples. There was almost no base on the flat bread crust, except for light drizzling of olive oil. Fresh arugula and parmesan are scattered over the pizza, with melted buffalo mozzarella and cherry tomatoes interspaced through the rest of the pizza. A few fresh ingredients go a long way to making a delicious pizza. On a scale of one to ten I give the toppings a 7 and the crust a 6.
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