Monday, October 10, 2005
I'll Get You, My Fritti
Well, hi, ya'll. I'm back. It's been a while and I apologize, and I'll promise it won't happen again. At least, not to this extent. We've had a busy two weeks here at at Casa Peled, with the eating out of cupboards marathon and my parents coming to visit for the new year. I do, however, have a few new interesting things lined up for you this week, the most important one being my preparation for Yom Kippur's before-fast meal coming up this Wednesday. I'm hoping to impress you with my mastery of Jewish cuisine (I still have yet to figure out a menu and who'll be reaping the rewards of my culinary effort), but I'll keep you posted. And now back to business...PIZZA!
A couple of weeks ago Charlotte, Karen, Sarah and I met up for a mid-week dinner. We wanted to pick a restaurant near Char's place, with her bum knee and all, so Fritti was a refreshing and logical option. A while back I wrote about Sotto Sotto; well, Fritti is that restaurant's little sister -- they share both owner and wood burning pizza oven.
It's not easy finding a good pie that rivals those I consumed most of the time while studying in Florence; a super thin crust, fresh tomato sauce, mozzarella di bufala or fior de latte, the list goes on. But the quick-glance, litmus test of whether or not a restaurant has even a fighting chance is if their menu offers a pizza "Quattro Stagioni." The "four seasons" in the pie, pictured above, refers to the mushrooms, artichoke hearts, olives and prosciutto that it is made of. And this is, in my opinion, the king of all pizzas -- you just can't beat this combination. And Fritti's pizza di quattro stagioni kicked some major ass, if I may say so myself.
Karen picked out the cheeseless "Frutti di Mare," pictured above, and she gave it good reviews as well, despite the overwhelming amount of garlic that was sprinkled over the sauce but under the seafood.
So, aside from Charlotte's injury, everything was just about perfect. If Fritti was around the corner and offered my signature pizza for less than what they're charging ($14), I'd be eating take out from here at least once a week. Fo' sho'.
