[Introductory note: I DUNNO WHAT HAPPENED TO THIS ENTRY BUT IT KEPT GOING AND THEN IT DIDN'T GO ANYWHERE, sorry.]
I'm starting with this photo of the Bufalina D.O.C from Toby's Public House because it's pretty. With the shimmering oil splodges. And the plops of buffalo mozzarella. And the flecks of basil. It takes me back...way back...to last Tuesday when I ate dinner with Nick.
What is it about buffalo mozzarella that makes it an irresistible pizza topping? Think about why you like regular fresh mozzarella—the sweetness, the creaminess, the creamy sweetness, the sweet creaminess, cow—and intensify it to the second power. Mozzarella that's sweeter and creamier. Thank god for those buffalo and their magically tasty lactations.
There's the upskirt. What does it tell you? I don't know; if I did, I'd write on Slice. While the crust was slightly chewy and crisp in certain areas, it's main quality that stuck out to me was the thinness. Very thin. Like something that was thin to begin with until a hippo (and only a hippo) sat on it and made it even thinner. As Adam said, the crust exhibited tip sag. Tip sag. I bolded it because it's fun to say. Heh. It amuses me more than it should. Without the term tip sag, I'd just say "the crust was floppy towards the center." But no more...no more.
That's Nick obstructing the pizza with his newly ringed finger and the incalculable amounts of love and happiness it symbolizes. What a show off. (Seriously though, congrats to newlyweds Nick and Janet!)
We also shared the Tartufata topped with black truffle cream sauce, house-baked Italian ham, ricotta, mozzarella, mushrooms, and truffle oil. The scent of truffle is a weird one—sometimes it reminds me of feet while other times (most times, hopefully) it's mouthwateringly earthy, like shoving my face into a mount of dirt and moss. Not that I've ever done that before—I'm just guessing. Thankfully, this was the mouthwatering kind of shroomy scent and taste. Still intensely tip saggy though.
And for the grand finale, we shared the Nutella ricotta calzone. I first heard about this beautiful combination of dough, cheese, and chocolate hazelnut peanut oil spread from Erin. She made it sound like a monster of a dessert, but Nick and I didn't have that much trouble polishing it off. Because he ate more of it than I did.
While it did taste good—I don't know how a warm, soft dough pocket filled with fluffy ricotta and gooey Nutella could suck (although the visual appeal was low, which is why I don't have a photo of the innards)—it wasn't a revelatory experience worth going out of your way for. If I went again, I'd rather share another pizza instead of order a calzone. Surprisingly, it wasn't as sweet as I was expecting, I suppose because the ricotta and unsweetened outer bread cut the sugar and richness of the Nutella. It's pretty balanced in that way; just bread and Nutella wouldn't be right, nor would Nutella and ricotta.
Nick was nice enough to drive me home. I probably could've used some exercise, but as I rarely get the opportunity to not have to waddle around after dinner, I take it when I can.
Update (7/17/08): I needed to share this with you: