"Pizza in padellino originated in Northern Italy but it reminded me of the first deep dish pie I tasted in my adolescence. Modeled after a Chicago-style pizza, it was served hot from the oven in a cast iron container with a highly risen crust. The dough got crispy and browned around the edges, bubbling up to form thin edible spikes. But the center remained a pliable and tender chew."
"Donato Enoteca's dough is similar but not mass-produced. The pizza isn't smothered by cheese and all the other toppings. We tried an in padellino with burrata and prosciutto ($18). It's made without any sauce so the diner tastes the salt and olive oil-in what is essentially bread that's reminiscent of a rounded focaccia-as much as the slowly melting cheese and the pink petals of carefully folded ham."
"The only other Bay Area pizza that rivals Enoteca's pizza in padellino is Roma Antica's pinsa. This small Italian restaurant in San Francisco makes a similar flatbread but they also add arugula and pesto. Last December, I watched the cooks remove our pinsa from a wood-fired oven before the server delivered it to our table on a wooden plank. Bellissimo."
Pizza in padellino originated in Northern Italy and resembles a Chicago-style deep dish baked in a cast-iron container with a highly risen crust. The exterior crisps and browns with bubbling thin spikes while the center remains pliable and tender. Donato Enoteca serves a non–mass-produced in padellino that avoids heavy sauce and overloads of cheese; an example is the burrata and prosciutto ($18), served without sauce so salt and olive oil flavor the rounded-focaccia-like bread alongside slowly melting cheese and folded ham. Roma Antica's pinsa offers a comparable Bay Area alternative. Donato Enoteca opened in 2009 and belongs to the Donato Restaurant Group.
Read at Metro Silicon Valley | Silicon Valley's Leading Weekly
Unable to calculate read time
Collection
[
|
...
]