This weekend I went with a
group of friends to my very favourite pizzeria. Bearing in mind that, living in
Pisa, I have over 120 pizzerias right on my doorstep, almost every time I go
for pizza with friends we take the 20km drive through a series of tiny villages
to reach the pizzeria La Bersagliera on the outskirts of Lucca. The
surroundings are not in any way spectacular, it is set right on the edge of the
SS12, surrounded by residential buildings. Similarly, the interior leaves a lot
to be desired with plain white walls, a series of camping-style, long, wooden tables
and benches and a vast array of ornaments and trinkets that make you feel as
though you are an intruder in an old lady’s retirement flat. When it comes to
the service, things aren't much better, stories of the 'like it or lump it' attitude of the
dinnerlady-style waitress have become local legends. We warn the two
newcomers in our group to keep their heads down and not to ask too many
questions! When eating at the Bersagliera you can expect to be crammed in like
a sardine, presented with a menu that consists only of pizza, one variety of
wine and one variety of beer and then to wait between 40 – 90 minutes for your
food to arrive. Yet the thing that keeps us and so many others coming back time
and time again is, of course, the incredible pizza.
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The first thing that makes
the pizzas so great is the toppings. The Bersagliera specialises in sourcing
Calabrian ingredients, which are not so easily found in other pizzerias, such as Calabrian sausage, sopressata, sorriso (a blend of chilies), rosa marina (tiny
fish in a spicy sauce) and the best olives I've ever tasted in my life. Then,
there is the pizza base itself which is beautifully fresh, salty and the
perfect compromise between the thin Tuscan base and the deep pizza from Naples.
The best part of all is the generosity of the portions, the pizzas are easily
twice the size of a standard pizza and are covered with an abundance of toppings.
Most people don’t even come close to finishing a full pizza in one sitting but,
for me, being able to take the rest home and eat it the next day is one of the biggest draws!
Edoardo was very happy with his calzone! |
Pizza Tarantella con mascarpone |
In tribute to my new pizza topping combo, I decided to make some n’duja (pronounced un-doo-ya) and mascarpone pasta for lunch today. Super simple, super quick and super tasty!
Maccheroni con n’duja e mascarpone
Serves 4
- 400g maccheroni rigate
- 1tbsp n’duja sausage
- 1tbsp mascarpone
- Parsley for serving
Cook the pasta in
boiling salted water until it is al dente then drain, keeping to one side some of the pasta water. Stir the n’duja and mascarpone into the pasta, adding a little of the water until you get a smooth, creamy sauce. Garnish with a sprinkle of chopped parsley. It’s a
simple as that! Buon appetito!
You can visit La Bersagliera in via Pisana, 2136, Lucca, Italy
You can visit La Bersagliera in via Pisana, 2136, Lucca, Italy
I wouldn't be able, in spite of years od bersagliera, to describe all these emotions in the pizzeria...probably my face in the pic you posted shows that. And I'm looking forward to taste your maccheroni!
ReplyDeleteLook at the beautiful colour. What gives it that lovely hue? It looks gorgeous!
ReplyDelete