Inspired by roxie's post on the salami at newly opened Bovolo,
I squeezed in a quick visit and a pizza lunch on Sunday on my way out of town. Instead of a simple margherita (made with fresh mozz, cherry tomatoes and basil leaves), I opted for the Salsiccia ($15.50) to sample the housecured meats. You order and pay at the counter then your food is brought to you. I bypassed the indoor tables to take a seat on the shade-dappled patio outside the ivy-covered back wall of the building. It also has heaters for dining in the cool of the evening.
The thin, chewy crust was topped with a very fresh-tasting chunky tomato sauce stewed with fresh herbs, long shreds of stringy mozzarella, cross-slices of the Black Pig fennel sausage, and some pieces of roasted red, yellow and orange sweet peppers. Very nice and would have been just about perfect if I hadn't been too lazy to go back inside for a salt shaker to sweeten the flavors.
I can't say enough about the sausage. Though the pork meat clearly looked coarse-ground, it was so lusciously silky and soft, it was like biting into something from another dimension. The texture was unlike any other sausage I've ever eaten. The cure and the fennel were mild and the taste of the Black Pig came through clearly.
This was Day 11 of Duskie and John's new venture. The lunch menu features a selection of antipasti, sandwiches and desserts, in addition to pizza. At dinner time, a couple of pastas (e.g., red wine braised pork cheeks, buttered noodles, parsley) and more antipasti are added. The gelato case features Ciao Bella. A bellini bar offers a glass of prosecco with either plum, white peach, or Tuscan melon ($9). The wine list has a number of half bottles, and others are availble by the quartino or full bottle. Corkage is $10.
"slow food . . . fast!"
106 Matheson St.
(inside Plaza Farms)
The link below has more from chowhound Joanne on Plaza Farms.