The chef, who believes that the cuisines play well together, admits to sneaking Asian ingredients into SRV’s dishes. The Italian kitchen leans on items like Parmesan and tomatoes, while East Asian pantries rely on miso and fermented foods as umami-boosters. (It’s mild, not spicy, but still recognizable as the Korean condiment.) Lombardi describes Italian and East Asian cuisines as “comfort cuisines” and pays attention to how each uses distinctive ingredients to promote savory flavors.
In addition to wild mushrooms and taleggio cheese, this pie is adorned with leek kimchi. Don’t be surprised if kimchi appears on one Italian pie. The pizza oven in Si Cara’s open kitchen.Ĥ. The pizza oven in Si Cara’s open kitchen. “They just say, ‘I’m making pizza the way I like it.’” Lombardi definitely falls into that camp. “There are people who make this style of pizza, but they don’t necessarily call it canotto,” he clarifies.
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That hydration content, plus two days of fermentation prompted by a natural sourdough starter, are key to achieving flavor and texture. “The canotto style goes outside of the traditional Neapolitan rules, and has a higher concentration of water to flour,” Lombardi explains, drawing a distinction between the version he’s making and the classic Naples-originating pie. It’s not surprising that the word translates to “life raft” or “dinghy.” Each puffy-edged creation bears at least a passing resemblance to an inflatable watercraft. Si Cara’s pizzas are made in the “canotto” style, characterized by a crust that’s softer and puffier than the standard Neapolitan pie. If you love a pizza’s crust as much as its toppings, you’ll love the “canotto” style. What he’s serving up, he affirms, is an extension of himself.ġ. “If I invited you over to my house over the last four years, we probably would have been drinking natural wine, eating pizza, and having salads in my backyard,” he says.
Recently, we caught up with the chef to learn about “canotto” - a style of pizza that everyone is talking about.Īt the same time, he takes his ground-breaking success in stride - delighted that he can share the results of his at-home pizza experiments at his new spot. He’s crafting the kind of pie that he loves to eat, using recipes he has been perfecting at home for years. Si Cara, which translates to “yes, dear” in Italian, is more of a passion project. Lombardi didn’t set out to disrupt pizza as usual. Forging a path through such entrenched loyalties is not for the faint of heart. Then there’s the fact that everyone has an opinion about the “right” way to make the dish. That’s no small feat, given the sheer number and variety of pizzas available throughout Greater Boston, including (but not limited to) New York slices, New Haven “apizza,” and Rome-inspired square cuts. The Resy Guide to the New Classic Dishes of Boston.The Resy Guide to the Women-Owned Restaurants of Boston.Everything You Need to Know About La Royal, Cambridge’s Peruvian Hot Spot.
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