A friend raved about the homemade pizza made in his backyard pizza oven, claiming that it was as good as I could find in many pizzerias. I was skeptical, but I said, bring it on. I would love to try it.
Dough ready for the topping
Homemade tomato sauce with fresh mozzarella on top ready to bake.
The baked Margherita with a few leaves of fresh basil and a drizzle of olive oil. Pizza this good deserves a good wine.
Barbera d’Alba 2015 Pre-Phylloxera DOC Cogno made from 100% Barbra Vitis Vinifera. The vineyard is 0,25 hectares at 520 meters. There are 4,500 plants per hectare.The sandy chalky terrain is a natural protection from philoxera. The training system is vertically trellised with guyot pruning. Harvest takes place the beginning of October. Fermentation is in temperature controlled stainless steel tanks with automatic pumping over. The wine is aged for 12 months in large Slavonian oak barrels and in bottle for 6 months before release. This is a wine with hints of raspberry, strawberry and a note of ripe cherry with a touch of prune and spice. This is a big wine for a Barbera and it will age.
The finished pizza was a masterpiece.
Barbaresco 1979 Produttori del Barbaresco made from 100% Nebbiolo from various vineyards in the DOCG zone. The soil is limestone and clay, rich in calcium with sandy veins. Vinification in stainless steel at a controlled temperature. There is 30 days of skin contact and pumping over 2 to 3 times a day. The wine is aged for two years i large oak barrels. The wine has hints of black raspberries, cherries, leather, tea and a hint of spice. It was showing very well. Produttori del Barbaresco is a wine cooperative, arguably the best in Italy.
White pizza with anchovies satisfied my craving for anchovies.
Margherita topped with prosciutto and arugula. The prosciutto and arugula are added after the pie is baked and removed from the oven. The heat of the pizza wilts them. Outstanding!
Barolo Riserva 1967 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family that also owns Eataly owns the winery. I have always had very good luck with older vintages of Borgogno. This is a classic traditional Barolo.
Dessert was a blueberry pound cake with ice cream and locally grown black raspberries.