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Openings: Orta, Neapolitan-Style, Wood-Fired Pizza in Pembroke, Mass.

boston.com The Boston Globe on recently opened Pembroke, Massachusetts, pizzeria Orta: The crust is just thin enough—still bread not cracker, crisp but with chew. They're cooked in a wood-burning brick oven whose perfume you get a faint whiff of from the parking lot. On one occasion I wished my pie had stayed in the oven longer to get a bit more of a char, but I can't quibble with the bright flavor of the Margherita Napoletana's sauce, made from San Marzano tomatoes, or the array of vegetables on the Ortolana. Even topped with peppers, eggplant, and zucchini, the crust...

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1 Comment | Posted by Adam Kuban, May 13, 2009 at 8:00 AM
Tagged: Massachusetts, Neapolitan-style, Openings, Orta, Pembroke, wood-oven


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