Queen Margherita Pizza
Serving authentic wood burning pizza for the perfect taste of Italy.
The pizza makers, led by Romolo Salvati, work in front of an open 840F (450C) oven wearing crisp white jackets and jaunty blue bandanas. That oven, fed with cured hardwood such as apple and oak, was shipped over whole from cult maker Stefano Ferraras of Naples.
Naples, of course, is the birthplace of pizza. When Queen Margherita, the reigning consort, visited Naples in 1889, a local pizzaiolo (pizza maker) created a version for her. It had the three colours of the Italian flag: green from basil leaves, white from mozzarella and red from tomatoes. She loved it.
And who can blame her? At Margherita, the namesake pizza ($13.95), is cut in quarters. The low-acid sauce is made from San Marzano tomatoes puréed with sea salt, basil and olive oil. The Ontario “virgin” cow’s milk mozzarella, so-called because it’s never stretched or pressed, is both creamy and chewy, the Genovese basil abundant and somewhat crisped.
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