Sarah and I recently hooked up with Astro for dinner. Just like our last get together (where does the time go!?!), we met at Famoso in South Edmonton Common. Even with a summer menu full of enticing new items like Oven-Roasted Limoncello Drumettes, Famoso is a pizza place and that’s why we came. So we marked a table with coats, before heading to the main counter to place our order.
Sarah and I decided to share a salad with our pizza, so we grabbed a large Capreses Salad – Field greens, slices of fresh mozzarella and vine-ripened tomatoes, fresh basil, extra virgin olive oil, balsamic vinegar, along with our pizza; Prosciutto Arugula – Fresh mozzarella and fresh basil. Baked, then topped with arugula, prosciutto, and a sprinkle of pecorino romano. Astro settled on something hot, by ordering the Vesuvio – Fresh mozzarella, fresh basil, pecorino romano, cracked chili pepper and spicy sopressata (spicy Italian salami).
Even with a combination of ingredients that is very classic, I really felt the salad needed something. An extra sprinkle of salt on the cheese maybe. A little more balsamic. Just something to spice up the rather bland cheese and almost-ripe tomatoes. It was good, but could have used something to kick it up. One final note, and maybe it’s just because I was looking at the pictures a bit more on my computer, but the stained cheese just doesn’t look that appealing to me now and I wonder if some self-control and/or table side balsamic would make a difference.
The pizzas at Famoso still garner quite the talk around town and on food boards. Some really like the “wet” feel, while others crave for something crisper, while others still, who are used to thick pizza, can’t seem to get on the thin crust boat. I’m in the “like” group, with fond memories of Famoso from the first day I went. There is something said about a pizza crust fired very quickly, topped very minimally, and still yielding a nice chewy crust. The problem, if you can’t tell from above, was the crust. Almost like the pizza wasn’t cooked long enough, there was virtually no colour to speak of. What gives? Where’s that 900 degree heat? Even with the crust issue, I don’t think it’s enough to scare me away. The combination of arugula and prosciutto works very well, while the spicy pizza that Astro had seemed to really hit the spot. Let’s just hope that Famoso hasn’t forgotten that even a relatively quick pizza still takes time, as I think another 20 (+/-), may have improved both the look and overall feel.