H O S T E D
Asking me to choose a favourite from the five different pizzas made by Pizza Head Chef @matteofabbian for us to try, is like asking a mother to pick her favourite child. It's simply not possible.
Each was fabulous in its own way, but they all shared a common trait: a dough made with whole wheat, stone-milled flour that's been proofed for 48 hours. This gave rise to an absolute dream of a crust that's light but chewy, and boasting a lovely crisp edge. Such quality means only the tastiest premium ingredients deserve to be laid upon it.
The one above is Atmastel's new "Sausage & Potatoes Pizza". To be honest, it was nothing like what I'd anticipated, but I mean that in a very good way.
The housemade sausage is from a 150-year-old recipe belonging to the Head Chef @andreatarini's grandmother. It came in the form of irregular balls of ground meat that were fresh-tasting and deliciously seasoned. To accompany it, Pizza Head Chef @matteofabbian chose to use subtly crunchy slices of the prettiest dried purple potatoes, fresh arugula, mozzarella and gorgonzola cheese, which I thought, brought brilliant results.
If your tastebuds lean towards stronger flavours, this would be a great pizza to try.