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Keep it simple

By JEN HUNHOLZ
Photos by Matt Haas

November 2015

There’s 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.

"It’s a 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, transfermke.com

 







 

This story ran in the November 2015 issue of: