Pizza #346 Baianese, Rossopomodoro

Posted by Sale Lilly on May 07, 2010|Comments


Mozzarella, Crème of Porcini, buffalo mozzarella fondue, basil


€ 7.00


Centro Commerciale Vulcano Buono, 80035 Nola


Rossopomodoro is one of only a few pizzeria chains that operate nation-wide in Italy (the other one I am familiar with being La Bufala Fratelli). Rather than serve a standardized Italian pizza menu (Consisting of a Marinara, Margherita, and Capricciosa pizza etc…) Rossopomodoro serves a variety of unique pizzas which include specialized toppings from the Slow Food movement. The pizza chain does serve some pizzas that appear to be renamed versions of standard pizzas, like the Freschetto pizza which is basically a Capricciossa pizza, or the Sciscianese pizza which is just a four cheese pizza. Other pizzas though, like the Baianese, seem to be uncommon to the standard Italian pizza menu. The Baianese pizza has just three ingredients, melted buffalo mozzarella, regular mozzarella, and crème of porcini mushrooms. The buffalo mozzarella was typically creamy, and the crème of porcini provided a grainy, but rich flavor to the pizza. There was no doubt this pizza had quality ingredients; I am just not convinced they are the best combination of two very particular tastes. Maybe those from Baia are partial to this particular pizza, but I found the overall effect of the unusual topping combination just average. On a scale of one to ten I give the toppings a 5 and the crust a 5.5

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