Posts Tagged ‘salads’
We were very happy to get such high accolades from the 5 – Boro PIzza Tour :
“L’asso gained some new fans this year as many were remarking that the pies were only getting better and better as we went along.”
A cup of, fresh ground fresh roasted-in-Brooklyn-three-days-ago, Stumptown coffee made with our prototype Fetco 2021 brewer and then so many choices : a Verde Salad w/ mixed greens and tomatoes or a Pianura Salad w/ mixed greens, fennel, orange and pine nuts. Or choose the Pomodoro soup made using our homeade L’asso Sauce. Plus any one of 5 Panini’s of your choice. The Tonna Panini, seen here, has Italian tuna, red onion, parmesan, capers, arugula and lemon pepper oil. Choosing and winning every time will make you rethink lottery tickets, watch out ‘little bit of luck’ guy.
We have a special guest visiting us this month at L’asso and teaching us all about beer. Thomas Barris, L’asso Cicerone (The word Cicerone is used to designate those with expertise in selecting, acquiring and serving today’s wide range of beers, similar to what a sommelier is in the wine world) is at L’asso every weekday during lunch in March to drink and talk BEER.
Some current beers on tap: Kulmbacher Pilzner, Sixpoint Bengali Tiger IPA, South Hampton Double White.
“Sure the wait staff is of the hipster genus, but who’s to fault them on appearance? When the sweat of the tomatoes and cheese hits you, it is second to none. The crust is tops as well. The owner is a stickler for perfection and L’Asso reaches it as close as any pizzeria can. These pies are in the Ultimate top-tier of pizzas in NYC.” -Jeffrey Tastes
Made with tomato, fresh buffalo mozzarella, basil, and olive oil, the Margherita DOC follows the strict legal standards the Italian government now demands of all “Pizza DOC.” Also known as “Pizza Napolitana Verace,” it is the definition of genuine Neapolitan pizza. Despite being thousands of miles away from Italy, L’asso proudly follows the “Pizza DOC” in hopes of finally bringing a more traditional and “legal” version of pizza to New York.
The “Pizza DOC” consists of the following:
1. Tomatoes must be San Marzano
2. Mozzarella must be Buffalo-Milk
3. Oil must be Olive Oil.
4. Use of natural salt, not imitation.
5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)
6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.