Tuesday, December 13, 2011

Nicli Antica Pizzaria: Prosciutto e Rucola

The dough has a nice thick shell, soft tender toothy interior.
The tomato sauce is soft subtle sweet.
The prosciutto is unfortunately over salty. I can't believe I'm even entertaining the idea but perhaps the pizza would be better off without this prosciutto. I don't have a list per say but prosciutto might just be in my top 10 favourite things of all time. I know, it’s a scary thought but somehow, the saltiness of the prosciutto overpowers the delicacy of the other ingredients.
Maybe it was the brand, I sometimes find the local grocery store prosciutto overly salty. The producer cutting corners during processing, it’s a lot cheaper to pump the hog full of salt instead of letting it hang and properly cure.
None the less there is lots to like about Nicli pizza. It’s fresh its lively its toothy and it is good.
I look forward to going back,  I've already picked my next order. Is that wrong?
Definitely on my favourite Vancouver pizza list.

My apologies on the photos. I didn't have my camera and my Blackberry was not cutting the mustard. Or maybe it was just shooting through it becouse it just wouldn't focus.

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