Cherry tomatoes, black olives, anchovies, basil, oregano
Via Caravaggio, 53/55 Vomero (Napoli)
I would like to think every pizzeria deserves a second chance…. that is if you have time to eat there. If La Notizia, who also run a pizza consulting business in addition to a pizzeria, are giving advice to others on the pizza business, I assumed they must be dong something right and decided to give the pizzeria another try.
This time I tried the Santa Lucia, a pizza with an oil and tomato base. No mozzarella here. This is probably closer to what-I have heard pizza historians refer to as ‘pre-modern pizza’. Without any other toppings, this is the kind of pizza you would have expected laborers on the Italian or Peloponnese peninsulas to have been eating before the 1800’s, before someone got fancy and decided to add cheese and basil. The absence of any cheese base helps to complement the briny ingredients that include large black-purple olives and anchovies. These olives were excellent. De-pitted by hand, these are hardly the small black olives one would buy in a can, but are the much larger brethren full of flavor. Generous amounts of basil and oregano help to balance the salty taste produced by the anchovies and olives. This seems like a difficult pizza to make, not in pizza preparation, but in ingredient selection. This could easily be a salty wet mess, but instead has a salty flavor balanced by a bit of spice and sweetness from the tomatoes. If you can tolerate salty fish on a pizza, then this is a pizza worth trying. On a scale of one to ten I give the toppings a 6 and the crust a 5.5
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