Thursday, April 04, 2013


Cime di rapa pizza, Sottocasa

The blurb about Sottocasa in New York magazine goes as follows: "Another Neapolitan pizza place for Brooklyn. This one boasts fresh mozzarella and crushed Italian plum tomatoes—wait, don't they all?" The answer, of course, is yes, but we still very much liked our broccoli rabe with sausage (top), the cheese incredibly pillowy and prevalent, as well as our salsiccia (below), with spicy meat and bright sauce. Even better was the salt-sweet interplay happening in the dough. IOHO, too much of a good thing like Neapolitan pizza is never enough. We also promise never to use an internet acronym again --- one of those is always enough.      

Salsiccia pizza, Sottocasa

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