Issue1 TasteBound compressed - Flipbook - Page 50
A note
on pizza
It is a truth not universally
acknowledged that it is almost
impossible to find bad pizza in
Sardinia (perhaps in Italy). At
least, in my experience, that is.
I have been into even the most
down-at-heel-looking pizzerias
and eaten exceptional pizza.
And it’s always rolled by hand
by a pizzaiolo in a flour-dusted
white t-shirt and then cooked
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TA S T E B O U N D
in a genuine wood-fired oven.
It can cost less than £5 and
still be memorable.
When teaching English to
14-16 year-olds (a difficult
age), one of the first things
I always ask them is the name
of their favourite pizzeria,
because it is bound to get
them talking. Pizza is a hot
topic, even among surly teens,
and a great way to kick off
heated discussion. My own list
has thus been enriched by
their recommendations.
It’s useful to know that there
are two main styles of Italian
pizza: Neopolitan and Roman.
Roman tends to have a thin,
crisp crust (often oil is added
to the dough), and Neopolitan,
a deep, soft sourdough crust.
The Sardinians also lay claim
to a unique ‘Sardinian-style’
pizza made with semola (used
more often in Sardinian
cooking than soft flour). When
I lived in the UK, I never would
have said I particularly liked
pizza. Now I love it, and
if even a week passes when
I haven’t eaten any, I’ll feel sad
about it and will have to go out
and rectify the situation.
Santa Marghe
To find this place, look for the
jaunty blue-and-white-striped
awning. A classic Neopolitan
pizza joint, Santa Marghe is
hard to beat. Popular among
the Oristanese, booking ahead
is generally essential.
Via Cagliari 316, 09170
Oristano; santamarghe.com
Pizzeria La Lucciola
The most unpromising-looking
one of them all, and yet also
my absolute favourite.
Via Francesco Crispi 42, 09170,
Oristano; residencelalucciola.it
