Piccolo Pizzeria & Bar (沅紗街) (Closed)

The egg was perfect and the yolk was still running happily as we sliced it open – just kinda wish the whites were more evenly spread across the pizza. Pancetta was also well proportioned as I was able to get a bit of it on every slice. The cherry tomatoes however, was definitely lacking. Cheese was still melting as we took the first few bites but as we got towards the crust I found it a bit dry and doughy. A bit more sauce along the edge or a crispier crust would have made it perfect.Never thoug

 Prosciutto Di Parma Pizza，這款薄餅主要材料是巴馬火腿、巴馬臣芝士及火箭菜，我最喜歡就是風乾火腿的鹹香，再加上清新的火箭菜。我特別另加材料一只蛋。薄餅全是用自家火爐烤焗，是意大利正宗的很薄的餅底，邊皮很脆身。French Fries 炸得很脆，不太油膩。Caprese Salad，材料羅勒、夾著蕃茄片和水牛芝士，味道爽口又濃郁，非常好吃，而且方便用湯匙舀著吃，可以一口吃進蕃茄和芝士。吃鹹香味薄餅，再配上淡口的Hoegaarden。

不知不覺，這間來自新加坡的薄餅店，已經在香港札根，憑著用心的製作，與及高質素的出品，的確是攫取了不少人心，至少我對店內的Aglio Olio仍是念念不忘，總想找機會再吃一次。畢竟舊店在西環，實在有點遠，而大坑店起初又主打薄餅；直至到新店終於有意大利粉提供後，即時興趣大增，加上食友與主理人稔熟，特意攪了一局，好讓大家一試水準。雖然店內沒有明顯亮點的大火爐，但師傅卻是從西環店抽調過來座陣，水準有一定保證。原先一邊大門換了落地玻璃窗，光線依然充足，但座位卻是少了，環境卻好得多，至少冷氣充足得多。店內播放著六七十年代的老調子，天花掛著復刻的吊扇，在徐徐轉動，蠻滿有氣氛的。在閒著無聊的一刻，先來一籃French Fries，薯條炸得外脆內軟，畢挺有力，只要略為灑點鹽，已足以令人吃過不停。說是Chicken Wings，但又雞翼雞鎚各半，脆漿蘸得平均，香脆可口，咬破雞皮時，一陣熱燙的感覺油然而生，好味其實可以好簡單。此刻，店主介紹了Fried portobello mushroom這道新菜，用脆漿包裹特大蘑菇再炸，然後澆上用紅酒牛尾及雞肉條煮成的醬汁，用刀切開時，那種感覺就有如牛扒一樣，蘸點了醬汁