Posted by Sale Lilly on September 18, 2009|Comments


Bacon, parmesan, mushroom, mozzarella, tomatoes


€ 6.00


Via Zambelli Giuseppe, 11 30175 Marghera (VE), Italy


I had a choice between eating a bacon & parmesan pizza, or eating a horse meat pizza. I have yet to see a horse pizza in the south of Italy, so I was originally drawn to the more unusual pizza over the bacon and parmesan. I had second thoughts on my topping decision though, because I thought my company (one of whom was an avid horse back rider) may have been disappointed in my decision. So I instead decided on the bacon parmesan pizza. The Chiosta was a phenomenal pizza, partially because my tastes are somewhat biased towards good parmesan. This pizzeria is located on the mainland of Veneto area, about two kilometers away from the main bridge into Venice. Fresh ingredients that complement one another are key to any pizza, but that becomes increasingly difficult as a pizzeria stacks additional toppings on one another. A good pizza can shift from being delicious to simply ‘filling’ as more meats or cheeses are added to a pizza. I think pizzas made outside of Italy, particularly in the United States aim for ‘filling’ first and taste as a secondary objective. The Chiosta pizza handles a heavy load of ingredients with fresh thin-sliced mushrooms and excellent cuts of parmesan but compromises none of its good flavor. The slightly crisp bacon and thick parmesan are an excellent combination. The relatively thin crust provides a crispy medium for these three ingredients (bacon, parmesan and mushrooms) that have almost an identical consistency but three unique tastes. The mozzarella base and fresh tomatoes add a creamy and sweet taste to the pizza. On a scale of one to ten I give the toppings a 8 and the crust a 5.5

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