It Ain't Fast Food If You Eat It Slow
The pizza is loved all over the world and comes in a various number of shapes and sizes, though not all equally delicious. There is good and there is bad – and there is a world of difference!
Not too long ago a Canadian friend proudly announced that his native country had invented both the Snowmobile and Hawaii style pizza. The latter had to be questioned – why would one happily claim such a misunderstood piece of food? The Italians would surely renounce any sort of kinship between an oily slice of processed ham with canned pineapple and real Neapolitan pizze.
That, right there, is one of the biggest contributors to why pizza has such a tarnished reputation today. Must of what you get on street corners worldwide is badly made with lousy ingredients and with way too much cheese and grease – it has nothing to do with the real thing. Luckily, some authentic strongholds remain, and one of them is right here in Denmark.
Christian Puglisi is a man of many talents and the genius behind both Manfreds & Vin, Mirabelle and the Michelin-starred Relæ. And then of course, BÆST.
Puglisi is from Messina, Sicily, a native-born Italian, meaning that tomato sauce runs in his veins instead of blood. Envy is a bad thing, but there is something about the Italians and their talent for cooking – they just have it build in their genome as special gift. At least, Puglisi has.
His manifesto relies on local produce, organic ingredients and solid handicraft. Everything is cared for from the bottom up – the flour is local and gently fermented while the mozzarella is stretched by hand every morning and made on organic milk. Even the wood-fired oven is specially build in Naples and then transported to Denmark.
BÆST does not only serve pizza but also charcuterie, small plates and snacks. The wine is organic as everything else. You can also choose a “Small BÆST” or a “Big BÆST” giving you different tours through the kitchen.
However, it is the pizze that are the main attraction of the show. And boy, are they good! They are prepared in a 500 C degree oven, slightly scorching the dough, providing a delightfully bitter taste. The crust is heavenly white and light, providing the perfect base for the topping.
Here you won’t find the classics from your local pizza joint – that means no minced meat with onions, kebab with dressing or chopped ham with canned mushrooms. No, the topping is as perfect as the rest – homemade nduja and pork sausage, smoked mozzarella, Lolin anchovies and oyster mushrooms, just to mention a few.
If you haven’t figured out just yet, we’re quite in love with BÆST here at Støy, and if you haven’t already been there, we strongly urge you to grab your parents, boyfriends, girlfriends, grandparents and whoever else you love and give them a gastronomic pizza experience.
Guldbergsgade 29, 2200 København N
Before we sign off on the pizza madness, here’s a few of what are supposedly the best pizzerias in the whole wide world. Surprise – they’re all Italian, almost strictly confined to the Campania region. Shocker. So, if you’re travelling to Italy this summer, do yourself a favour and visit one (or more!) of the following pizzerias.
L’Antica Pizzeria da Michele
More than a hundred years old, L’Antica Pizzeria da Michele is an institution. You only have two options – a margherita or a marinara. Prepare yourself for a line.
Via Cesare Sersale 1-3 Forcella, Naples, Campania 80139
Pepe in Grani
Situated 30 km north of Naples, this pizza haven is owned by Franco Pepe, a God-like figure for pizza-worshippers. His “mistaken margherita” (margherita sbagliata) is especially worth a try.
San Giovanni Battista, Campania 81013
50 Kalò di Ciro Salvo
We’re almost run out of superlatives now. How many ways is there to praise pizze? We’ll give it a last shot – cause the pizza at 50 Kalò is so mouth-watering and delicious that they can’t to be missed if you’re in Mergellina – or just nearby.
Piazza Sannazaro 201B, Mergellina, Naples, Campania 80122