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[AUS] Enoteca Vespaio: Question about Pizza and A Note About Their Salami

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[AUS] Enoteca Vespaio: Question about Pizza and A Note About Their Salami

MPH | Jul 20, 2006 07:09 PM

When I had dinner recently at Enoteca Vespaio. I noticed that the prosciutto and arugula pizza had changed since my last visit. It was saltier, with a crunchier crust, and was topped with much more cheese. I myself am not of the school that holds “the more cheese, the better.”

Have any of you who have been eating their pizza regularly (that is, on more than a couple of visits) noticed a change, too? I’m usually there for lunch so I suspect any difference could be attributed to someone else in the kitchen or the effect of evening crowds on food quality. Their cooked-to-order supplì were blander than usual, but the pre-made (in-house) vegetable antipasti—roasted tomatoes, green-bean salad, and caponata--were better executed than I remembered.

I just noticed that Enoteca Vespaio is carrying three or four kinds of salami by the excellent Molinari Deli. I’m so happy that they expanded beyond Niman Ranch. Here's an older thread that discussed their charcuterie: http://www.chowhound.com/topics/show/...

Mandola’s just carries Citterio, which they pronounce “Seth-ro,” to rhyme with Jethro. I mention this so you won't think they're saying Zerto, which is a different brand.

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