Here they claim all pizzas are made in-house, so I took a peek at the kitchen. His facial expression says it all: a great focus is crucial in making a great pizza dough.
Or not! Why so serious, after all? Laughter as a sign of happiness is the key to everything magnificent in this world.
Adding more mozzarella sure doesn’t hurt. Make sure they’re evenly scattered.
Final kneading before pizza is tossed into the oven.
I am not an ordinary oven. I’m super cool!
Beef Pepperoni Pizza – IDR 65K With beef pepperoni, mixed cheese, onion, and tomato sauce. Pretty good. I love the dough.
Fried Dough Balls – IDR 15K With three dipping sauces to choose from: Butter, Garlic Butter, or Cinnamon Sugar. Very good consistency in frying.
Peperoncino with Eggplant and Mizuna Wafu Soy-Sauce-Based Pasta – IDR 45K Italian pasta done in Japanese way, and in the right way, no less. A must-try.
Stir, stir to your heart’s content.
Bolognese Potato Gratin – IDR 33K Potatoes, bolognese sauce baked with cheddar cheese and mozzarella.
Diavola Pizza – IDR 70K With onion, spicy beef krakauer & mixed cheese, and tomato sauce. A must-try.
It’s not perfect, but the food here is good enough for me. I love interacting with the chefs as they are making pizzas. It’s an open-kitchen, after all. The pizzas are thin-crust just like they are made in certain parts of Italy. Coming here I don’t expect Italian food but Italian food cooked with Japanese influence. This visit was delightful.
Yep, I will be back,