A Wexford twist on an Italian tradition
CRUST is a busy and stylish new restaurant at 93 South Main Street, bringing a genuine taste of Italy to Wexford with a delicious menu of authentic Neapolitan pizza topped with the best of Irish artisan ingredients.
Wexfordman Richard Whitty who is the owner and chef, travelled to Naples to undertake the Vera Pizza training in accordance with the ‘Associazione Vercase Pizza Napoletana (AVPN). Naples is where pizza began and Neapolitan pizza is regarded as the best in the world. It’s soft, chewy, flavoursome and with a hint of char. In fact, the Neapolitan Margherita which dates back to 1889, is now protected by UNESCO world heritage status.
Richard spent time training and working in Ballymaloe cookery school. It was here in Co. Cork that his interest in food and appreciation for local produce grew, and more importantly where his love of wood-fired pizza began. Upon leaving he decided to set up a pizza pop up in Rosslare Strand called “Lovin’ Pizza” for two summers. Finally, after months of research and training, the time had come for him to open his own place.
Richard’s concept was to bring the traditional Neapolitan pizza base to Wexford and to marry it with quality artisan ingredients including Toonsbridge Mozzarella, Gubbeen Chorizo and Salami, Sheridan’s Irish cheese, Wexford butcher Richie Doyle’s sausage meat and organic rocket from Anna Zuegel Power in Killinick. The topping recipes are packed with big punchy flavours and pungent aromas to create honest, tasty food that will satisfy all pizza lovers.
With the help of his partner Laura Kelly (of Kelly’s Resort Hotel, Rosslare) Richard opened Crust in July, taking charge of the kitchen himself while Laura brought her experience to the front of house. The couple wanted to create a restaurant that is true to Italian tradition while showcasing what Ireland has to offer. Laura who grew up in Rosslare and works in the family hotel business, helped to ensure that the service in Crust is cordial, efficient and welcoming.
In preparation for the opening, Richard and Laura had the challenging task of eating their way through the best Italian pizzerias while developing and tasting new recipes, ultimately devising a menu which is the very essence of Italy with an Irish twist.
The most important piece of equipment in any pizza restaurant is the oven and a huge bright red wood-fired oven is the focal point of Crust. It was custom built on site by Gozney Ovens whose aim is to use old Neapolitan techniques coupled with modern precision.
The restaurant’s pizza dough is made on the premises every day, proved for a minimum of 24 hours, the topped and cooking in the wood-fired oven at 450+ degrees. The slow levitation and high temperature from the cooking process locks in the flours nature aroma and moisture giving it a soft and easily digestible crust.
‘At Crust, you step into a pizzeria that values Italian tradition but I want the ingredients and flavour combinations to showcase the best of Irish artisan produce - in essence marrying the food heritage of our two countries’, said Richard.
Neapolitans traditionally eat their pizza uncut with a knife and fork or ‘libretto style’ - means folded like a book. Either way Crust hopes that you enjoy yours!
The restaurant originally opened with a wine licence serving wines by the glass or carafe. Last week, the restaurant was also granted a beer licence, allowing Richard to sell a full range of beers to go with their delicious wines. Crust also offers a selection of bits, dips and desserts.
The opening times are Monday to Friday from 5 p.m. to 10 p.m. and Saturday and Sunday from 12.30 p.m. to 10 p.m. As well as sit-down service, Crust offers a full takeaway service, catering for both small and large orders, offering a perfect
solution to catering for parties and events at home. For bookings, please contact telephone 053 9123685 or book online by visiting the website: www.crustpizza.ie.