gracecheung604 | write on time: Napoletana Pizza At Novo

Thursday, January 19, 2012

Napoletana Pizza At Novo

Many Vancouver-area restaurants are using Twitter to offer promotions and one that really inspired me to try them was NovoPizzeria. We headed there because they were offering free meatballs for following them. It's a small gesture, I agree, but it's incentive. And if it doesn't cost the restaurant too much but can draw people in, I think it's a wise move. 
So here are the free Meatballs. There were two of us, so we got two. I guessing they give one per person. Makes me wonder what their normal portion would be if you ordered off the menu. But oh well, it's free, and it's good. I liked the marinara sauce and the light sprinkle of parmesan on top. Also part of the meatball were some currants and pine nuts. You can even see a whole one on the lower left. 

Knowing that we couldn't have two whole pizzas, we decided to try the Calamari with gremolata, pepperocino, lemon basil aioli. Tossed with diced red onions, the calamari was a perfect mix of tentacles and tubes. A generous squeeze of the lemon heightens the flavour nicely. 
We also got the Diavollo, which comes with Hot Capicollo, onions and chilli flakes, and some fresh basil. We didn't think this would satisfy the carnivore in us, so we added some Italian Sausage to the mix. Can you see the nice blistery crust? They serve certified Napoletana pizzas here, and they bake them in a 900 degree apple wood burning oven. They age the dough for at least 48 hours, which helps it give you this chewy yet crisp crust. They also use a special type of flour, called Caputo "00".  Not sure if it's the flour, the aging or the oven, but the mixture of all three results in an excellent pizza!
Novo Pizzeria and Wine Bar on Urbanspoon

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