I didn’t really visit Via Tevere Pizzeria after being thoroughly seduced by the meat pide at Anatolia’s Gate. I wish that I did. Being pulled back onto the righteous path by a proper Neapolitan pie would’ve made for a better, more dramatic story. The truth is that I visited Via Tevere Pizzeria a week prior to my meat pide revelation. It was not until I was typing up the title to my post on Anatolia’s Gate that I was reminded of how thoroughly satisfying my dining experience was at Via Tevere Pizzeria.
I didn’t even mind queuing up for 25 minutes in the rain waiting for the restaurant to open. The people in front of me definitely arrived way earlier than I did; unlike the people that arrived five minutes after me, I knew I would definitely secure a table when the restaurant opened. I had no complaints.
Once the restaurant opened, the queue in front of me was dissolved in less than three minutes. My wife, daughter, son, and I were quickly seated and our server offered up prompt and personable service. We immediately placed our orders and since we were one of the first tables to order, the food arrived at our table in less than five minutes.
We ordered two regular-sized pizza, a kid-sized pizza, and a kid-sized pasta.
My daughter loved the flavour and texture of her kid’s pasta. She said that the cheese sauce had just the right amount of cheesy flavours and the the pasta was cooked to a just-right al dente texture.
My son said that he liked the margherita pizza with prosciutto better. He liked the pizza not for its chewy and charred crust, or for its equally chewy and slightly melty cheese; he liked the pizza for its ultra crispy prosciutto that was way too salty on its own but totally okay with the crust, sauce, and cheese.
My wife and I had a margherita pizza with salami and the vesuvio pizza. You can probably guess my thoughts on the crust and the fior di latte. The crust had a beautifully chewy texture and enjoyably charred flavours. The fior di latte was deliciously melty, chewy, and the slightest bit watery. The salami on both the margherita and vesuvio was spicy, greasy, and flavourful to the extreme. The vesuvio – perhaps to live up to the fiery image its name conferred – had capicollo as its second meat ingredient. As it is well known, coppa can sometimes be virtually indistinguishable from prosciutto – which just so happens to be the case here. The coppa was salty, crispy and gave the vesuvio pizza a meatier profile.
I enjoyed the vesuvio pizza; my wife said that she enjoyed the vesuvio pizza with the caveat that it was not spicy enough; my daughter thought that the vesuvio was way too salty. What all three of us could agree on was that the margherita pizza was definitely the tastier of the two. The element that elevated the margherita pizza from the realm of the ordinary was the basil. I’ve always thought that basil was included in a margherita pizza as a minor flavour-enhancer. I never thought that it could act as a flavour agent that made a pizza memorable, but that was exactly the case here. Both my wife and I could not stop raving about the role the flavours of the basil played in making the pizza a great-tasting one. It made the pizza so tasty that my wife and I started planning a revisit to the restaurant while we were still there and still enjoying our margherita pizza.
PIDE SCHMIDE! The pide from Anatolia’s gate might have been good, but its flavours were no match for the basil in the margherita pizza from Via Tevere Pizzeira. The pizza strikes back and wins…at least for now. Who knows? There might still be ‘The Return Of The Pide’.