Picture this: You’re throwing a party and decide to order pizza. You call the restaurant hoping to get through on the first ring while contemplating exactly which toppings will be fan favorites. You wait up to thirty minutes for it to arrive and when the delivery guy shows up at your door, you scramble to find cash, calculate tip and try to muscle your way through the crowd carrying multiple boxes of heavy pies. Then, all your guests bum rush you as they pick through for the perfect slice, putting their fingers all over their piece and everyone else’s. If you’re lucky to snag a bite for yourself, there’s a good chance it won’t even still be hot.
Now, picture this: The delivery guy is actually a renowned chef. He shows up right at your door, on time, and parks himself (literally) in front of your house ready to greet your guests. You don’t have to make any topping decisions because he brings them all for you, and no one will be touching your slice because dammit there’s enough to go around. You can easily access more than just one piece for yourself from the active station, and it’s always piping hot and cooked to perfection right on the spot. There’s no heavy lifting and no stacks of grease stained pizza boxes to dispose of when it’s all done. Oh and the pizza? It’s gourmet.
After eight seasons as Robert Irvine’s Sous Chef on Food Network’s Dinner: Impossible, Chef David Britton has taken his own show on the road…literally. Pies on Wheels traveling pizza truck boasts a 6,500 lb Earthstone wood fire oven preparing specialty creations to cater any private function or large event. Equipped with running water, a compact kitchen and a refrigerated toppings drawer, this chef is always ready to roll.
I had the opportunity to experience the mobile pizzeria first hand when Stew Leonard’s Wines of Norwalk and Castello Monaci hosted a classic food and wine pairing event. Customers were invited to dig into samples of mouthwatering pies while Castello Monaci poured a selection of their hand-crafted vinos inside the store. While beer is often associated with a hot, cheesy slice, Luigi Seracca, Brand Ambassador for Castello Monaci said, ”Our wines are a great match with pizza.” Chef Britton agreed. “The flavor profiles and quality of Castello Monaci wines elevate our product and vice versa,” he said. It’s evident the supreme quality is a reflection of the heart and soul put into each bottle. “We don’t buy grapes, we grow all our own,” Seracca said of his family owned vineyard located in the “heel of the boot” of Italy.
Some of the carefully crafted pairings were the Liante Salice Salentino with the spicy fennel sausage, fior de latte and roasted fennel pizza finished with toasted fennel sea salt.
It was also a great match for the smoked eggplant, wood roasted eggplant and arugula tossed in Peranzana extra virgin oilve oil.
The Artas Salento was used to braise the oxtail which was served on a pie with caramelized cipolini onions and gorgonzola. It was also an outstanding compliment to the truffled mushroom pizza with potato confit and aged goat parmesan. For Piluna Primitivo, the classic margarita with fresh basil and crushed tomatoes was a perfect combination.
One of the varieties that has made its mark on US shores from Southern Italy the last decade or so is Primitivo. It has strong genetic ties to Zinfandel, of course, and depending on the style its made in the similarities can be strong. Often enough however due to the differences in place of origin and handling they are pretty distinct. Today I’ll look at a Primitivo from 