Thin, crunchy Roman pizza, quality ingredients, and an evening all about pairing with bubbles: at the Life Pizzeria Restaurant in Mentana (near Rome) Vignadelmar tested the pizzas on the menu and the new high-hydration dough.
On the occasion of an evening dedicated to the pairing of pizzas and wine bubbles., we also tested the launch of the new pizza dough at this fine Life Pizzeria Restaurant, located in Montana in the immediate vicinity of Rome.
The evening looked interesting because this new high-hydration dough is made using a special water made alkaline and a special flour designed to be a product with less gluten, fewer carbohydrates and more protein.
A spacious, bright and elegant room
Let’s start by saying that the restaurant is very nice, clean, elegant, well-appointed, with spacious rooms and large windows. The evening was all about pizzas and therefore, apart from some delicious gourmet morsels served at the beginning (Altograno lingotto; Smoked stracciatella, Sciacca anchovies and melted butter; Stewed meatballs and 24-month Parmigiano Reggiano cream; Altograno double crunch; Vitel tonné, Pantelleria caper blossom and chili pepper threads) and the final decomposed millefeuille, we had nothing but pizza.
The pizza is really good: the classic Roman, rolled out with a rolling pin, particularly thin, crunchy, which by structure well supported the toppings when you brought the slice to your mouth, which is not at all a given.
All pizzas were garnished with fresh, quality raw materials. They had the outer edge slightly scorched, which to me kind of turns my nose up at it, but there are different schools of thought on this aspect, so I just point it out.
The 4 pizzas presented, a riot of colors and flavors
We tried The Queen, with red and yellow dates, buffalo mozzarella, fresh arugula pesto and basil. The Colors and Scents of the Garden, with mozzarella fiordilatte, eggplant, zucchini, peppers, cauliflower and basil. The Pumpkin Romana, with yellow pumpkin veloute, fiordilatte, cardoncelli mushrooms and guanciale di Amatrice. Sausage and Broccoli, with luganega, friarielli, stracciatella di Andria and pecorino romano.
Wine pairings
But let us come to the wine pairings. Pairings that for the large audience present were an interesting novelty, given the very poor Italic aptitude for pastry drinking only bubbles. And so, in our glasses, there were alternating Valdobbiadene Superiore extra dry Ruiol Castei Follador, The Alta Langa Blanc de Blancs extra brut Colombo, the Franciacorta brut Satèn Per Ginevra Le Vedute. The Crémant de Bourgogne brut rosé Henri de Villamont. And to finish with dessert, the Moscato d’Asti La Giostra Gianni Doglia. Not a bad selection, right?
Bottom line.
In the end, conclusions must be drawn, and with certainty I can confirm that pizza and wine bubbles are an often surprising pairing. Of course, to come up with sensible pairings one needs to know the various products, but in the end customers are more than satisfied.
At Life, of course, you will also find much more to drink. Rely on the very friendly wait staff; you will not be disappointed.
Open for dinner daily. Saturday and Sunday also for lunch.
