+39 Pizzeria

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• +39 Pizzeria & Degustation

  TheAgeRestaurants

  Thursday, March 19, 2009

  PIZZERIA and degustation bar - it's a pretty weighty suffix to put on the end of the name of your new business.

  Especially when +39's house degustation amounts to little more than a wood board bearing two bowls of different filled crepes in a bechamel blushing with tomato, some good olives, a few slices of melting smoked fior di latte, and a couple of dense polpetti studded with chunks of salami and Italian prosciutto on mushrooms. This is certainly no Grand Tour around the regional classics of Italy, although the word is used slightly more convincingly with boards loaded with selections of seven aged cheeses, a plate of salumi (prosciutto, bresaola and sopressa), or three fresh cheeses. Order this last "degustazione" and that long board is set with a fat pat of milky fior di latte that comes alive with olive and pink salt for dressing, a little tower of soft fresh ricotta that's great with a drizzle of truffle honey and, from Puglia, a burrata. This squats like a sprung curd sack of mozzarella that couldn't quite get itself together but when it's cut the centre is all creamy and gooey. Da...

  Source: The Age

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  Full review on The Age

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