Tuesday, May 03, 2011

rustica as rustic does

After three trips to Pizzeria Rustica in Old Colorado City, I know that the "ricotta surprise" in the eponymous pizza is that the ricotta is hidden in the crust. Scoop it out and scatter it over the crushed San Marzano tomatoes, homemade mozzarella, paper-thin prosciutto, and peppery arugula, and you have a dish that will rival the best Neapolitan pizze in the D.C. area.

The large antipasto platter is perfect to share, coming with ample amounts of that same prosciutto, a black-pepper salume, bite-sized pieces of polenta cake, marinated olives, roasted and marinated tomatoes, and assorted other vegetable salads (last night, pickled cauliflower with capers and carrots) and cheeses (usually pecorino and something vaguely cheddar-like). The wine list specializes in organically-grown Italian imports, and while a favorite nero d'avola was out last night, there was a nice sangiovese to take its place.

And no, I absolutely did not want the freaking delicious homemade espresso gelato with chocolate chips and biscotti crumbs, and I vastly resent being forced to share that, too. 

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