Sacro Bosco brings expert-level Roman pizza to the CD - Review - Seattle - The Infatuation

"The flour wizards at Temple Pastries now serve a pizza-and-wine dinner service, and, surprising absolutely nobody, it’s all very good. Pies are massive, Roman-style rectangles that provide ample crunch, with pockets of airiness here and there. You’ll find topping combinations like mortadella with bright pesto and straciatella, or Seattle’s finest vodka sauce with globs of stretchy mozzarella. Just remember that you’re still inside the shell of a bakery, which means laid-back digs—and a tiramisu for the books. Food Rundown Marinated Olives Warm, meaty, and briny, meet the new benchmark for marinated olives in Seattle. photo credit: Aimee Rizzo Asparagus A farmers market fever dream. With a hazelnut crema, bright mint gremolata, and some rogue toasty hazelnuts, you’ve got a punchy lineup ready to support our perennial hero. The vegetable itself is roasted perfectly, with nary a fibrous strand in sight. photo credit: Aimee Rizzo Fennel Piccata Not a bad drinking snack, but this pie simply topped with fermented crushed tomato and not-nearly-acidic-enough fennel salad isn’t our first choice for a pizza party. photo credit: Aimee Rizzo Mortadella Pesto Sacro Bosco’s application of Italian bologna succeeds here, with cold slices laid on top of a thick, basil pesto-driven white pie. Dollops of raw pesto and straciatella add a slap of freshness, and despite all of the dairy and oil, the slices are surprisingly light. photo credit: Aimee Rizzo Vodka Basil The addition of provolone imparts some welcome sharpness and funk to layers of rich vodka sauce. It’s the best pizza in the house. One of these and one mortadella pesto is a necessary combination. photo credit: Aimee Rizzo Tiramisu Of course the tiramisu is phenomenal. This is Temple Pastries we’re talking about. They use thin cakey slabs in lieu of lady fingers, and the delicate sponge pairs wonderfully with fluffy mascarpone, a jolt of coffee, and cocoa powder. PlayMute video credit: Aimee Rizzo" - Aimee Rizzo