Pizza maker Remo Tortola has gone over to the dark side. The Windsor, Ontario, chef, who makes artisan pies at the Giovanni Caboto Club, unveiled a delicious study in contrast with his new Buffalo in Black pizza, featuring prosciutto, white buffalo mozzarella, cherry tomatoes and green basil laid out on a black-crusted pizza. Tortola says black pizza dough—prepared by adding food-grade vegetable charcoal to the dough mix—is now commonly used in Venice, Italy. If only he can get customers to understand that the pies are supposed to look that way. (Photo by Nick Brancaccio/The Windsor Star)
Does black pizza taste different? Find out and learn how to make it at PMQ.com.
|