Where do you go for white pizza with fontina? Extra points if you know of a restaurant downtown that does it well, but I would travel pretty far to satisfy this particular craving.
By lmoy
on Feb 8, 2008 08:36 AM
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I love this too and I'm always on the lookout for it. The best I've found is actually in Jersey. Franco's Metro in Fort Lee, right over the GWB. It's personal size pizza with fontina, mozz, parmesan and ricotta on thin crust.. Amazing. I'd also love to hear of some places in the city though.
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Have you had the focaccia with robiola at Da Ciro (Lex + 33rd, I think)? Different cheese and different configuration, but may satisfy the carb+stinky Italian cheese craving. You have to like white truffle oil, though.
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Cheese and white truffle oil ? How can you go wrong ?
They have some nice pizzas on their menu ... http://www.daciro.com/index2.htm
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I will be trying this place in the VERY near future! Thanks so much for the suggestion!
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It is a lovely thing, that focaccia... the bread itself is fairly thin, and the top half is perforated, so you can appreciate the ooze of the robiola... there's a generous drizzle of white truffle oil. I actually came across the recipe:
http://www.foodnetwork.com/food/cda/r...
Tried making it but my bread came out too thick, which threw off the balance between bread and cheese. Anyway, I ate so much of my inferior version (while imperfect, it was still reasonably tasty - but I had a *lot* of it) that I haven't had a craving for it for years... maybe it's time for me to go back...
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Yep this pizza rocks! Also try their rabbit tagliatelle...stellar.
FYI, if any of you are more downtown and the robbiola/focaccia/truffle oil craving hits, La Bottega turns out a pretty close version.
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This is on my list of things to do next weekend. Thanks for the link!
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if you're willing to jump CH boards and don't mind some extra cheeses, fornino in williamsburg has a few different varieties. great pizza. fresh herbs... though i always stick with the margherita classica so can't compare and contrast the fontina varieties...
http://nymag.com/listings/restaurant/...
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La Pizza Fresca's "Monte Bianco" (Robiola, Parmigiano and Fontina cheeses with Porcini mushrooms and Prosciutto San Daniele) and "Savoia" (Mushrooms, pancetta, Fontina cheese and bufala mozzarella" are both very good (although the Monte Bianco crust isn't quite up to all the stuff on top of it). I haven't had a bad pizza there, and they also have absolutely first-rate pastas.
31 East 20th; http://www.lapizzafrescaristorante.com/
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