The Deep Dish: Crisp, Thin and Crunchy Roman-Style Pizza for Purists at Eatalia
In the lead up to our September 16-17 Pizza Fest in Wangjing Soho, The Deep Dish will be previewing a few of the restaurants that you can expect to see slinging their thick, gooey, and tomatoey slabs of doughy goodness. Now that you're hot and dribbling, let's go!
Some of you may recall when we recently gave you all the chance to win some free tickets to this weekend’s Pizza Fest in Wangjing Soho. All you had to do was know the answer to the question (or how to Google), “According to the Guinness Book of World Records, in which country was the largest pizza ever made?” Well, the results are in and the winners rewarded: that glorious arena-spanning pie became reality back in 2012 in Rome, Italy and needed the work of five Italian chefs to make a 1,261.65sqm, 51,000-pound, gluten-free pizza that was 131 feet in diameter and used 19,800 pounds of flour, 10,000 pounds of tomato sauce, 8,800 pounds of mozzarella cheese, 551 pounds of salt, 220 pounds of lettuce, and 55 pounds of vinegar.
Perhaps it was that image that instilled in us a craving for authentic Italian-style pizza. Whatever the reason, we soon found ourselves back at Eatalia, which despite having closed their inaugural Wudaokou location (originally opened in 2011), Eatalia's Di’anmen location is going strong, turning five this October. Their 798 Art District location opened in 2014, followed by the art gallery-slash-restaurant space Galleria in Jiaming Center.
What’s the secret of a successful business in the competitive yet constantly changing food and beverage scene in Beijing? The answer is simple: by providing authentic Roman pizza and pasta in an elegant atmosphere. We like the airy ambiance amid the clean and artistic décor and the beautiful rooftop (main image) from which you can bask in the beauty of Jingshan Park at sunset.
We tried two of their three best-selling pizzas, the Eatalia Margherita (RMB 55/110/220) and the Rustica (RMB 48/99/198). The Margherita featured fresh buffalo mozzarella and tomatoes tossed with basil. The Rustica combined mozzarella, peeled cherry tomatoes, Parmigiano, plenty of parma ham, basil, arugula, and a splash of virgin olive oil. The humble but delicious square pizzas here awoke all the spoiled taste buds ruined by our recent five-pizzas-a-week diet, and were particularly welcome thanks to their fresh ingredient toppings.
We all know that Italians are serious about their food, but the pizza spoke for itself loudly enough to convert new patrons to regulars, while comforting all the homesick Italians along the waty. But it doesn't stop with the pizza; Eatalia's pasta and desserts are also remarkable. Since the destruction of our favorite al fresco spots in Fangjia Hutong, Di’anmen may be a new charming outdoor space to enjoy relaxing afternoons on the terrace with good food and the sunset in the coming autumn days.
During this weekend's Pizza Fest (Sep 16-17, 11am-8pm) in Wangjing Soho, Eatalia will serve all three of their top pizzas – the Eatalia Margherita, Rustica, and Prosciutto e Funghi (with mozzarella, cooked ham, and mushrooms) – by both the slice and by the pie. During the Pizza Cup voting period, beginning September 18, all three pizzas in large and extra-large will be on special at RMB 95/188, RMB 85/168, and RMB 75/150, respectively. So head to Eatalia, lap up the pizza and the scenery, and see if you're not tempted to vote for this humble restaurant that remains true to its roots.
More stories by this author here.
Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
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Photos: Tracy Wang
