Review: Ghibellina, Washington DC

Our nation’s capitol is blessed with a lot of first-rate pizza choices. Among the most acclaimed is Ghibellina, an Italian restaurant near Logan Circle with a focus on Tuscan fare. Our group of five visited at lunchtime on a Saturday.

Although it can be tough to get a table here at dinnertime, we had no problem securing a reservation for lunch. Ghibellina is housed in a large and deep rustic space that was inviting and comfortable. We chose to split two salad appetizers and three pizzas for our group.

One salad was full of lively greens, and excellent on all counts. However, the memorable appetizer was the insalata di farro e zucca with delicata squash, farro, roasted root vegetables, pomegranate seeds, and a sherry vinaigrette. It was ideal in flavor and its combination of textures – creamy orange squash topped with a layer of crunchy/chewy farro.

Because the pizza is Neapolitan, we didn’t need to wait long for the main course. Each pie was a large personal size. I’ve eaten a lot of Neapolitan pizza all across America, and this was only the second time that the pizza came to the table in true Neapolitan fashion: uncut. Italians eat Neapolitan pizza with knife and fork and don’t apologize for it.

Here, diners are supplied with a large set of shears to cut the pizza. The idea is that once you cut a Neapolitan pie, you create vulnerable edges into which the wet toppings can be absorbed to make the crust soggy. If you cut the pie only when you are ready for a slice, you can defer or avoid ruining the crust.

Nice theory, but with five hungry diners all eager to try each …read more

Source:: Pizza Quixote