Above: One of Pastaria’s signature pizzas, with a fried egg served in the middle. The pizzamaker simply cracks the egg over the pie before placing it in the pizza oven. The wood-fired oven is so hot that the egg cooks through right away. And when you slice the pizza, it’s deliciously runny (image via the Pastaria Facebook).
We were thrilled to stumble upon Wine Wrangling Woman’s blog post about her visit to St. Louis.
In it, she writes about the Cantele 2012 Chardonnay that she and her daughter tasted there (her daughter and her family are moving there and so they were there house-hunting and just scoping her new city out).
Here’s what she had to say about the wine:
We had crispy risotto balls, a chopped salad, and a shaved kale salad. With that we had a 2012 Cantele Chardonnay from Italy. Notes of lily, magnolia, juniper, and linden are followed by ripe fruit and herbaceous aromas. A very good wine.
Thank you, Wine Wrangling Woman! What a great tasting note for this fresh wine!
And we love both your blog and the name of your blog!
Good luck with your daughter’s move and thanks again…
And here’s the skinny on Pastaria, where they make authentic Neapolitan-style pizza, always slightly undercooked in the middle (the way they do it in Naples):