Lioniello picked up the menu and we had a chat about some of the newest pizzas. Pizzas such as 'A cas' r'a nonn' which in dialect is translated as 'Grandma's house.' What's on top? creamy beans, sausage, provola cheese, and fried parsely. Or his limited edition Aria d'inverno - Winter air with velvety potatoes, smoked provola cheese with veal cheek, a reduction of red wine, and crunchy leeks. Or would I be interested in classics such as margherita or marinara, Lioniello asked. Actually, I told him. There's a pizza that I'd been thinking about all day. This one, I said, as I pointed to my telephone which was opened to the pizzeria's Facebook page. Ok! he smiled, and headed to one of three wood burning ovens. I followed - Salvatore - Let's add a frittata di pasta before I try the pizza.
Just a few minutes later, their famous fried pasta arrived at my table filled with creamy besciamella, ham, ground beef and peas.
From my seat I could see Lioniello and his team prepare pizzas from behind the large glass window. I decided to get up and take a closer look, just like what the curious children in their father's arms had been doing all evening.
Time for mine! I just was just as he was adding the finishing touches.
The finishing touches to Oreste - a Lioniello classic with sausage,
walnut cream, porcini mushrooms,
grated cheese and basil.
I finished my pizza - decided to skip dssert (this time) and headed to the window to wave goodbye to Lioniello. Goodbye?
More like a see you later...