Pomodori Pizzeria

Based on my proclaimed  love of pizza, I was pumped to have an authentic brick oven in my hometown and looked forward to trying it upon my arrival.

Find all the info here: pomodori

I ordered the Margerita, the Preferiti and the special for the night a Quattro Formaggi for take out.

The pizzas are seen here from left to right: Margerita, Preferiti and Quattro Formaggi

They look great.

General comments – Dough was good, a little on the chewy side. Crust was not nearly as good as  I expected for the wood oven. Only sporadic charring.  Sauce was ordinary, if a little on the sour side. I didn’t get the bright tomato zip I was expecting of a fresh sauce. Buffalo mozzarella was a lovely addition. Basil was aromatic and flavourful. Considering the geography, the ingredients were as good as it gets.  Overall I love what they’re doing. A much needed addition to the local cuisine.  Probably won’t be immediately embraced  by the local palate, but with a few tweaks could be exceptional. There is only one point that killed the Margherita and therefore my opinion of the meal. The onions. Raw onions do not belong on a Margherita. Period. Just ruined the taste and texture of what would have been an 8/10.  I look forward to going again, ordering a Margerita without onions and giving them a second shot.

P.S – Please cut the pies next time.