The late night pizza carbonara special at Maialino caps the pizza bianca base with a slow poached egg yolk, gently cooked in rendered bacon fat and olive oil. When the slice arrives, the Cyclops yolk stares at you, saying something like, "swirl me all around." So, you do.
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The Pizza Rustica served during Maialino's happy hour is a creation born from leftovers. Nicholas Anderer, Executive Chef at Maialino, takes Pizza Bianca from Sullivan Street Bakery (a rosemary, olive oil, and sea salt-accented flatbread) leftover from the restaurant's bread service, and elevates it to heights we, frankly, didn't know existed.