Piccino provides a most inviting setting for a lunch of salad, pizza, and a glass of wine. Yet if the Margherita mostly fulfills the promise of the ambiance, the more daring topping combinations can prove quite jarring.
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Michael Bauer, food critic for the San Francisco Chronicle, continues his Pizza Friday series on his blog Between Meals with a trip to Piccino. Piccino makes an ultra-thin-crust Roman-style pizza: Bauer says: Pizza tried: The Margherita is slathered with a sauce as thick as tomato paste, puddles of mozzarella and a few shards of basil. The waiter recommended the house-made sausage pizza, with restrained dollops of mozzarella on a background of thin slices of roasted gypsy peppers and delicate whisps of chives that added fresh depth to the other ingredients. Hmm. I can't tell if he liked it or not...