If you’re not a lover of the earthy mushroom, I’ll make you one. A cheese enthusiast? You will be. When it comes to legitimately taking pleasure in a fine slice of pie, I’ll soon count on you as my number one fan. My thin crust and toppings may not lead you to believe you’ve found love at first site, but as we’ve all heard, it’s what’s on the inside that matters the most.
As you cut into the first of my four slices, you’ll find that you’ve overlooked my bubbly medley of cheeses – parmesan, goat, and mozzarella – now forming a tight rope that stretches from your fork, to your knife and leads all the way up to your lips. You smile and quickly try to snap the cheesy thread in half, so it no longer dangles from your chin. No such luck. My glorious cheeses do their best to remain playful with you, while awaiting a second bite.
By now, you’ll have responded to my hearty wood-oven roasted mushrooms, which have soaked up the full-bodied flavor of oregano infused oil. Since we’ve started to get to know one another a little better, I decide to take our relationship to the next level, and reveal my distinguished and fine-tuned truffle oil. It’s been drizzled onto my dish generously, like a child applying perfume for the very first time. And do I have a lot more from where that came from.
You take a third bite and a fourth. Then you start on your second slice, and before you’ve come up for air, the third. It takes everything you have to resist my fourth slice and you nod to the waitress politely to place me inside a box. It doesn’t take much before I find myself going home with you.
What I’ve heard from my audience: Where have you been all my life?
Who am I? Mushroom wood-fired pizza
This unique pizza can be swooned over at Veneto for $12. It’s delightful served piping hot, or even cold the next morning. For more information, visit www.venetorestaurant.com.
About Me
Look for FOOD THAT SPEAKS in Rochester Woman magazine's December/January issue.
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