The Ultimate Los Angeles Pizza Tour - Curated by Alessandra

Eataly has teamed up with the experts at Rossopomodoro to bring us traditional Neapolitan pizza.

∙ MARGHERITA VERACE TSG (San Marzano Tomato Sauce, Buffalo Mozzarella, Fresh Basil, Extra Virgin Olive Oil), BURRATA (Burrata, Arugula, Rovagnati Prosciutto di Parma DOP 18-Months, Basil, Extra Virgin Olive Oil) ∙

Nearing the end of the pizza tour, we visited the famous Eataly – a massive Italian-import focused marketplace with restaurants, groceries, and food counters. The restaurant was pumping out some fire pies – courtesy of their partnership with Rossopomodoro, a Naples-headquartered pizza chain. My love heard this would be the best pie in LA. Spoiler alert: it is.

Margherita

The pie is perfectly balanced. There is a dazzling char on the crust. No rubbery mozz bullshit…this buffalo mozzarella rivals the burrata in its tender deliciousness.

It’s almost impossible to differentiate between each element as they coalesce beautifully. The sauce is so incredibly fresh…this San Marzano pomodoro is *chef’s kiss*. Only to be expected from a place touting their imported goods. Each bite is harmoniously decadent. The crust is magical, spotted like a beautiful camouflaged leopard. Dare I even say it gives Nancy Silverton a run for her money.

This is what pizza is all about.

Burrata

The burrata is phenomenal. If you don’t like burrata, I feel sorry for you. How could you not love a mouthful of fluffy juicy deliciousness? Get your ass to an Eataly.

The Rovagnati prosciutto is savory and light, it almost melts in your mouth. 18th-month aged & DOP verified? Yes please. It is a perfect counterpart to the burrata. I’ve become accustomed to these sauceless pies comprised of fresh ingredients atop alluringly airy crusts. What a beautiful life.

Calzone

(San Marzano Tomato Sauce, Buffalo Mozzarella, Ricotta, Rovagnati Gran Biscotto Ham, Fresh Basil, Extra Virgin Olive Oi)

Well, calzones will never be the same. A little bonus in addition to the incredible pies was something that will forever change my perception of American-produced Italian food. It was incredible. No, I will never be able to look at the local Italian restaurant calzone the same. It wasn’t fully enclosed and fried to shit. Similar to a rolled up pizza, it was filled with wonderfully fresh ingredients. It was like a savory pillow with ham and cheese packed in it, draped with a veil of simplistically sweet sauce.

Result

Okay, Eataly is amazing, and sold me the best pizza I’ve ever had. Their margherita is so well prepared, balanced, and fresh, that it has to be the best Neapolitan I’ve ever eaten. Clear winner of The Ultimate LA Pizza Tour. I’m excited to go to Eataly when I visit New York to have it again.