Saturday night, on the other hand, was all prepped and planned: pizza. It’s rare that I go out for pizza since I ate the real thing in Naples, but for Yam Yam I make an exception.
We ordered a couple of carafes of Sicilian wine, some marinated artichoke, buffalo mozzarella, bruschetta, bresaola and tapenade to start. All were simple, naked and focused on the quality of the ingredients, nothing more.
But then the reason for our visit: the pizza. Andrea and I were torn between the prosciutto crudo and the house speciality, which involves ham, rocket, parmesan and (most importantly) truffle sauce. So we ordered both and shared. The dough was proper Neapolitan: wafer thin, nutty and ever-so-slightly charred around the edges.