The promotion that's on till the 15th of November has 11 non vegetarian pizzas, 4 vegetarian pizzas and 1 dessert pizza. The thing that's so special about this promotion is that the dough of the pizza is fermented for 48 hours. Whereas the pizzas you get at La Piazza usually have their dough fermented for 24 hours. Thin and soft in the middle and fluffy and crisp around the edges- that's how these pizzas are, and that's how they're made in Naples. You feel full after having the pizza but you don't feel heavy- that's the beauty of it. Chef Ciro is originally from Naples and you can therefore take a guess why the pizzas he makes are that brilliant!! Cooked in the wood-fire oven right in front of your eyes in the kitchen of La Piazza, it's a real treat in itself.
Tried the Funghi and Bella Italia first up. The funghi had a yummy marinara sauce in the base with mozzarella cheese, fresh basil leaves, a sharp delicious pesto, and assorted mushrooms. Super fresh and delicious, the ingredients came together beautifully! My favorite one from the vegetarian lot. Bella Italia is a classic in itself- mozzarella and parma ham with arugula and parmesan cheese. Salty with a certain sharpness from the ham, but balanced so well with the freshness of the arugula and the not-so-sharp droolworthy parmesan cheese.
Next up were Verdure and Fresca. Verdure came with eggplant, spinach, asparagus, onion and mozzarella, and surprisingly the eggplant didn't taste weird in this. The vegetable was cooked and blended well with the other counterparts and in fact, the texture lent itself to the complexity of the pizza. But the Fresca was even more fabulous. The pitted olives were the star of the pizza for me, but it's unfair to the goregous ricotta that sat so beautifully atop the piping hot pizza. The special part about this pizza is that it's cooked in the oven with the mozzarella cheese, and the rest of the ingredients- ricotta, olives, tomatoes and fresh basil, are added later. So the ingredients are cold and the pizza is warm, but you don't feel any disconnect. In fact the freshness comes out more this way. Carbonara was a pizza that I couldn't finish the whole of, because of the pecorino cheese and its sweet characteristic. A crisp bacon on each slice, with pecorino cheese and mozzarella, and a poached egg sitting in the middle of the pizza, broken into and sprinkled with pepper. The egg was a true gem here- lovedddd it! But because the pizza tasted slightly sweet, I couldn't go on having it. The Pepperoni Pizza was a classic, and hands down my favorite. Loaded with pepperoni, thin onion rings, olive oil, and mozzarella. Indescribably amazing! 
Ended my meal with La Piazza's classic dessert- Melting Chocolate. A soft gooey chocolate-centered lava cake served with banana ice cream. You need to try this dessert to really know how a perfect lava cake tastes like. 'Perfect' is the word.The pizza festival is a food coma. You're spoilt for choice and you're pampered with taste. Do not miss out on it if you're a pizza lover. It's not everyday that a chef born in Naples comes to Delhi to make pizzas for us. Connect with me on:Twitter: @sahibagursahaneInstagram: @thetastingfork
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Disclaimer: The review was done on an invitation from the restaurant. All views expressed are unbiased in nature but readers are advised to exercise their own discretion.
