Eat Salt Lake

Settebello is definitely not new to the scene. It’s been around for a few years now and has received some great accolades and a steady flow of patrons. For whatever reason, it has been a while since I’ve been there, so I decided to take Carley last night (her first time). It was just as good as I remembered. They serve what’s called Vera Pizza Napoletana… a traditional way of cooking pizza that requires that makers use only specific raw ingredients to create the pizza dough, that the dough be worked with the hands, never using a rolling pin and that it be cooked directly on the surface of a bell shaped pizza oven that is fueled solely by wood. The charter also requires specific types of tomatoes be used and only the use of fresh milk or buffalo milk mozzarella is acceptable. Amen to those rules because the pizza is amazing. We decided on the classic Margherita pizza and were very happy with our choice.

We also tried an antipasta that was new to the menu. It’s called Involtini di Prosciutto. Yummy. Prosciutto Crudo wrapped around baby arugola and goat cheese, topped with goat cheese, shaved Parmigiano-Reggiano, balsamic reduction and extra virgin olive oil. By the end of the night, we were definitely full, and went home with happy bellies.