Pizzas consumed:
- Gorgonzola dolce, fingerling potatoes, radicchio & rosemary
- Funghi misti, fontina, taleggio & thyme
- White anchovy, tomato & hot chilies
- Coach farm goat cheese, leeks, scallions & bacon
- Tomato, extra virgin olive oil & Sicilian oregano
Desserts devoured:
- Caramel copetta with Spanish peanuts
- Cioccolato, bittersweet chocolate cake
I wish I could post on the wine, but I really don't know what I drank. We left it up to the waiter and he did a fine job of pairing it with our pizzas. Amanda also discovered her love of pouring "vini al quartino" (~ 250 ml ~ a glass and a half) out of mini decanters.
I've proud of all who took a leap of faith and tried the white anchovy pizza. Some liked it (including me) and some were happy they didn't have to eat all 4 pieces of it. The spice, salt and sour combined into a glorious piece of pizza. I heard garbled "yums" through chewing over the Funghi misti pizza as well. Mushroom lovers unite!
I believe the caramel copetta was the favorite desert. The crunch from the crispy "base" (not quite sure what to call it) was fun against the smooth caramel gelato and salty/sweet peanuts.
Lastly, the conversation flowed with the wine. The range spanned from recently read books to Isabella Rossellini’s Green Porno. A proper Teadebris was defiantly had by all.
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