a certain sense of simplicity found in authentic Italian food. The
ingredients, often locally sourced, combine in a way that presents a
flavor profile bursting with richness and depth. As someone whose
approach to ordering one of America’s most treasured Italian exports
— the pizza pie — was once "the more ingredients, the
better," I’ve since grown to appreciate, and often favor, pies
that keep it simple.
Case in point?
The Paisano pizza from Transfer Pizzeria Cafe in Bay View. Spicy
Italian sausage, shaved Asiago and mozzarella cheeses, fresh tomatoes,
and a tomato and pesto sauce blend top the pizzeria’s signature pie
crust, which is equal parts chewy and crunchy. (A gluten-free pie
crust is also available.) "We use big, rustic cuts on the
vegetables," enthuses Maggie McCanna, Transfer’s general
manager of three years. "Everything is really chunky, and you’re
getting the full flavor of the vegetable.
very simple, fresh flavor, letting the toppings speak for
themselves," McCanna continues. "It’s pizza that can stand
on its own." And, quite honestly, any dish that brings me back to
my time spent studying abroad in (and eating my way through) Italy is
a worthy one in my book. 101 W. Mitchell St., (414) 763-0438,