After a check of Sydney's top ten pizzas, as described by the SMH, we ventured to Pizza Mario in Surry Hills, for the March installment of Adventures with Knife and Fork.
Pizza Mario describes itself as pizza with discipline. A discipline of which, is that the topping must not conflict with the rules of gastronomy. The rules of gastronomy?!? Were these written, a secret code, known only by a few...
As I pondered these rules I considered the toppings we had chosen. Potato, rosemary and coarsely ground sea salt; speck and fontina; basil and tomato and finally; ham, artichoke, mushrooms and olives. While I didn't know the rules, I was pretty sure they weren't being broken.
The potato, rosemary and sea salt proved the firm favourite. Paper thin potato, delightfully salted on a soft but not soggy base, cooked in a wood burning oven.
In the spirit of all things Italian we discussed attempts at home made prosciutto, from home grown pigs! And my upcoming pasta making course.
We listened with delight to Adventurer L's upcoming wedding menu, carefully chosen and sourced by the bride and groom themselves.
As one adventurer broke the news of a "country change". My longing for a country style eat in kitchen, a view of rolling hills and scone and jam making was reignited.
As the time for dessert rolled around, vanilla gelato, tiramisu and poached rhubarb with mascapone were selected.
The verdict: good traditional pizza, okay dessert.
As I contemplated the 200 year old Napolean tradition and the rules of gastronomy, I decided to add Naples as a destination to my pending Italian vacation...if only for the pizza.
Saturday, March 19, 2011
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