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![]() RAVE OF THE WEEK By Carol K. Dumas Fri Apr 27, 2007, 06:57 AM EDT I’ve written here about pizza before. My main beef with pizza on the Cape is finding a really good pizza pie. I won’t be naming names here, but some are cleverly gourmet (asparagus/little neck/goat cheese anyone?) but the same one is too crispy. It’s like eating an over-size pita chip. Then we have bland at another place; the too-thick crust place somewhere else. There’s a pizza restaurant chain on the Lower Cape, too, but sorry,
not thrilled by that.
So when I found out there was a New York Style pizza place opening in Wellfleet, I had to find out if it was the real thing or at least what I think a good pizza should be: thin crust, but not burnt to a crisp; not too many ingredients, the right blend of sauce and cheese. I am happy to report that D’Italia’s on Route 6A, near the Marconi Beach traffic lights, is just what I was looking for.
D’Italia’s is a tiny place but there are a few tables for dining in if you don’t want to take out. Pizza is available by the slice – a big slice – as well as the pie, and there are Italian dinners like eggplant and Parmesan, and lasagna which come with a nice portion of pasta; subs and salads. They don’t go crazy about toppings although you can have a pizza made to order, and they don’t offer a lot of featured pizzas, which is fine with me, as too many choices is too much to think about. The service is quick and the people are friendly.
When I tried it the first time, I thought, well, I really like this, but what do I know about real New York pizza? (I grew up eating those Appian Way pizza-in-a-box and Greek pizza.) So I brought along my Italian Jersey friend, whom I figured must know a good pizza. She pronounced it “great.”
The pizza had enough sauce and cheese and was not overwhelmed by toppings, plus it had personality. It made me wonder why some places just can’t get it right, it seems simple enough to make a pizza. D’Italia’s gets it right.
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