Central Otago Mirror - - FOOD FOR THOUGHT -

I wor­ried that I should have booked our ta­ble of five but no fear. We walked in on Satur­day night to find only one other cou­ple at a ta­ble. It was quiet but the mar­vel­lous photo of what must surely be a street in Naples gives the space a cos­mopoli­tan feel. The large pizza oven in an open kitchen was a point of fas­ci­na­tion to Nana Bid. We learned it was im­ported from Italy and was heated to about 450 de­grees Cel­sius to cook each pizza for about 90 sec­onds.

The Po­lenta Fritta (po­lenta chips $10) were de­li­cious but ex­tremely salty.

There was the choice of one salad and lots of piz­zas for mains. Un­for­tu­nately there was no sal­mon on the night we dined. We had the Margherita ($11 for small, $21 for large) and it was uni­ver­sally loved, but the Sa­lumi (tomato, moz­zarella, ham, pancetta, salami, $16 and $29) was a mas­sive hit with kids and adults. It was tra­di­tional and sim­ple yet full of light meaty de­li­cious­ness and tex­tures. A great rec­om­men­da­tion. We also sam­pled the Di­avola (tomato moz­zarella, salami, olives, an­chovies, chilli and basil, $15 and $28) which had slip­pery top­pings but great chunks of an­chovies, for those who love them, and a Napoli Street (gar­lic, smoked moz­zarella, pork sausage, mush­room and chilli $15 and $28). The smokey flavour came through re­ally strongly and the pork was soft and lumpy - just how I like it. The bases were very light and ex­tremely thin.

even for photos.

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