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And now, we have the long awaited Sicilia special "Anchovy and garlic" pizza! What's special about this pizza is the thin, crispy crust with the unique rectangular shape. The previous owner used to work in a restaurant where that chef had worked in an Italian submarine. He had to work in a narrow space in the submarine kitchen and he had to think of how to make delicious pizzas efficiently in the small space he was given. This was how Sicilia's famous, special pizza came to be. Lots of cheese, anchovy and garlic top the pizza but the crust is thin so you can eat so many. By the way, my personal record is six pizzas. My foreign friend said that it was "Japan's most delicious pizza ever". I heard it goes well with beer and when I was there, people looked happy eating and gulping down their beer. |
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The next dish is "pasta with clams and fresh basil".
The colors of the white pasta and the green basil compliment each other and when it is brought to the table, the fine aroma tickles the nose.
The clams have a sweet flavor and it is a perfect amount for polishing off.
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The course continues with the "Veal Parmesan Cutlet". The harmony of the veal, the cheese and the deep fried breaded coating is irresistible. But the key is the tomato based sauce. The delicious "lightly browned" mashed potatoes and the sweetness of the corn bring out the best of the cutlet. Oh, yes, and red wine goes well with this dish and is highly recommended.
You may worry about how your stomach will be the day after eating each dish from this course . . . You'll be fine because the flavor is not too rich and each dish is so delicious.
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