 Looking for amazing Neapolitan Pizza, great wine pairings, and vegetarian and vegan fare in Berkeley? You must have dinner, lunch, and/or brunch at Lucia's Pizzeria Restaurant http://www.luciaspizzeria.com featuring Neapolitan thin-crust pizza made with old-world style dough and prepared in a Stefano Ferrara handcrafted wood-burning oven imported from Naples. Lucia's sources from local, organic, sustainability-focused California farms and producers, as well as regional Italian purveyors including Molini pizzuti flour from a small family-owned mill in the Campania region of Italy; La Valle organic tomatoes from Campania, Italy; mozzarella from Berkeley's Belfiore Cheese Company; Vegan organic cashew mozzarella from Miyoko's Kitchen in the South Bay; mozzarella di bufala from Battipaglia near Naples; and buffalo milk gelato from the Double 8 Dairy in Petaluma. The beverage program selections are organic and biodynamic whenever possible. Wine list includes Gragnano from Poggio delle Baccanti in Campania, Italy (a naturally effervescent red wine); Primitivo (Old World Zinfandel) from Podere 29 in Puglia, Italy; and Etna Rosato from Graci in Sicily at the foothills of Mount Etna. Lucia's knew in advance that we at Gratitude Gourmet prefer vegetarian and vegan fare, and the owners Steve and Alessandro prepared a Delightful, and Exceptional Multicourse Food and Wine Pairing that pleased the eye and palate. Pictures are below in the Slideshow. Visit Lucia's Soon and Saluti!! Appetizers/Salad: . Kale w/ walnuts, pecorino, and sriracha paired with Etna Rosato . Vegetarian Fritto Miso w/ lemon mint aioli . Podere 29 Entrees: . Eggplant Parmigiana . Red Pizza Hey Normal with Miyoko's Kitchen Vegan Mozzarella Desserts: . Ricotta Cheesecake . Buffalo Milk Gelato . Recipro della Valolicella 2011 . Visciola 65% wine and 35% cherry Comments are closed.
|
Copyright Gratitude Gourmet (tm)
|
