"And what a crust it is. A few words on a tabletop sheet can’t begin to do justice to Pompieri’s thin, heat-blistered crust. At once crisp and satisfyingly chewy, it’s the foundation for a range of toppings from classic margherita to the unctuous extravagance of diced pork belly, cracklings, roasted garlic and a “porky red sauce” enriched with still more pork belly (in pureed form).
Review: Neopolitan-style pizza – with ‘best-in-class’ crust – sets Pompieri apart, Greg Cox, News and Observer
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