Grazia D’Asporto’s dough is baked continually throughout the day in a Rome-imported Castelli pizza oven.
The house-baked schiacciata takeaway panini and pizza bar is a star in and of itself. But its role in the prosciutto panino – alongside a handful of inspired cheffy touches – has helped it catch our attention. Key to the dough’s success is 100 per cent hydration (equal parts flour and water), which makes it super sticky – and tricky – to work with, as it’s baked continually throughout the day in a Rome-imported Castelli pizza oven.
The final product is slim but aerated, crunchy-crusted and satisfyingly chewy. A 72-hour ferment ensures it’s less heavy and easier to digest than focaccia. Sliced-to-order San Daniele prosciutto is so paper-thin it melts in your mouth, and there’s no stringiness. Pucks of Floridia Cheese fior di latte are plump and bouncy. Rocket offers peppery freshness. And a herby kick comes from house-made basil pesto.
Dryness is avoided by juicy flavour bombs hidden throughout. Halved red grapes are sweet and crisp. Tiny dried figs almost begin rehydrating in the dressing of oil and vincotto, a tangy condiment like balsamic vinegar, but made with grapes. And semi-dried tomatoes burst with a much more intense flavour than their fresh (but currently out-of-season) counterparts.
By day, you can also get Roman-style pizza al taglio (by the slice); focaccia di Recco, Ligurian-style focaccia filled with stracchino cheese; sides like carbonara suppli, similar to arancini; and desserts baked in-house. By night, there are whole pizzas to takeaway.
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