Around $22

Wangaratta Chronicle - North East Regional Extra - - Front Page - WITH ANITA McPHER­SON

A FUN and friendly pizza night can soon get a lit­tle heated when it comes to choos­ing top­pings.

There are those who be­lieve more is more and want to see ev­ery­thing but the kitchen sink on top and de­liv­ered to their door, while others pre­fer some­thing rus­tic, hand­made and min­i­mal­ist in style.

A friend of mine feels faint at the thought of egg or pineap­ple com­ing any­where near his crispy base, while another thinks dou­bling up on an­chovies and stuff­ing the crust is the only way to go.

While it should quite rightly be a case of “each to their own” I draw my per­sonal line at those ver­sions host­ing a mul­ti­cul­tural mish­mash, and would rather go Ital­ian or go home.

A good Margherita pizza is sim­ple and sub­lime, and de­li­cious with a glass of Marzemino, a va­ri­ety which orig­i­nated in the Trentino re­gion of North­ern Italy.

Miche­lini Wines’ Marzemino is grown in the pris­tine Alpine Val­ley and has a very deep, pur­ple red colour and en­tic­ing, savoury-edged aroma with some cherry and berry.

The flavour is also dis­tinctly savoury, with re­laxed wild berry and black cur­rant fruit and some tobacco-like earth­i­ness.

It’s very food friendly and mor­eish with any­thing that has melty cheese and a crispy crust.

When it comes to the Ital­ian clas­sics, there’s noth­ing more im­por­tant than good taste.

Try the range at the cel­lar door in Myrtle­ford or go to www.miche­lini­

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.