Live Your Pizza Fantasy with 95 at Parks’ REAL Italian Pizza Menu

Let’s talk about pizza crust.

Pizza crust is by far the most forgotten, most neglected part of the pizza. In fact, many people go so far as to discard it entirely, eating the soft cheesy interior and leaving behind sad semi moons of pizza perimeter.

I am guilty of this crime against pizza. Stomach real estate is a precious commodity when you’re facing off against an entire large pizza and so you can’t afford to stuff your belly with bland, bready crust.

The sausage crammed or cheese-filled crust was some pizza houses answer to this global tendency towards crust wastage. At 95 at Parks in Constantia, Cape Town, Milanese Chef-proprietor Giorgio Nava’s answer is to craft pizzas that are – crust to cheesy centre – so absolutely delicious that not even a crumb is left behind on that plate.

How does he do this?

Quality pizza = quality ingredients

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The not-so-secret is the freshness and fine artisanal quality of the ingredients. Forget processed mozzarella cheese, tinned tomato sauce, and mass, factory-produced dough. Within the kitchen at 95 at Parks, pizza is made the Italian way: with fresh, quality ingredients and components, sauces, and stocks that are lovingly and patiently hand-made.

“Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours,” says Chef Giorgio, who has received nothing but praise for the 95 at Parks pizza menu from his Italian friends. “Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated.”

Pizza menu of Italian classics

Starting with these flavoursome and crisp foundations, Chef Giorgio layers lashings of rich tomato sauce made from pomodoro san Marzano (plum tomatoes), extra-virgin olive oil, and fior di latte cheese, a traditional semi-soft and creamy Southern Italian mozzarella.

From here, it can go one of six ways:

It can be crowned with a bushel of basil for the simple, yet trusted Pizza Margherita; scattered with olives, grilled broccoli, spinach, and mushrooms for the Pizza Orto (vegetarian); dressed with olives, anchovies, and capers for the Pizza Siciliana; swathed with prosciutto crudo di Parma (Italian dry-cured ham) and rocket for the Pizza Prosciutto Crudo; layered with prosciutto cotto (cooked ham), basil leaves, and Grana Padano cheese for the Pizza Prosciutto Cotto; or prepared with mortadella sausage, basil, and grana Padano for the Pizza con Mortadella.

Nea-poli-tan Mon-tanaa-raaa

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The crowning glory of Chef Giorgio’s small but authentic Italian pizza menu is the Neapolitan Montanara. Say it slowly: Nea-poli-tan Mon-tanaa-raaa. The very words sound edible, right?

This is, essentially, a Margherita pizza but instead of getting baked in the oven as is usually the case, the pizza dough is quickly deep-fried and then layered with that wonderful plum tomato sauce, creamy fior di latte cheese, fresh basil, and Grana Padano shavings. The result is a pizza that is, from crust to cheesy centre, eye-closingly delicious and satisfying.

The crust of Chef Giorgio’s Neapolitan Montanara can be likened to vetkoek: savoury, flavourful, and crisp on the outside, yet soft and steamy on the inside. And if that’s not enough to convince you to polish off the entire thing, you can always drizzle a little extra virgin olive oil and balsamic vinegar on your plate and eat the crust with that!

Pizza for lunch

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Truth be told, our lunch at 95 at Parks was the first time I’d ever heard of the Neapolitan Montanara pizza and yet, it is apparently a culinary creation of legendary proportions. After browsing my way through one with a glass of the Terra Del Capo Sangiovese (when in Italy, right?) I can fully understand why it has achieved this status.

The Neapolitan Montanara is sensational.

But just to make sure that Chef Giorgio Nava’s other pizzas are as authentically Italian and, ergo, delicious as promised, my plus one and I shared a Pizza Orto and Prosciutto Crudo over a bottle of the Muratie Melck’s Blended Red 2015. I’m proud to say that while we didn’t finish everything on the plate, all leftovers were bagged and enjoyed later for dinner. The wine, however, didn’t stand a chance.

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Tip: if you ask for fresh chilli or garlic with your pizza at 95 at Parks, they will chop it fresh for you in the kitchen and then serve it to you swimming in extra virgin olive oil. Bellissimo!

By the way, 95 at Parks also offers a regular à la carte menu so if your partner is on some boring diet, you can still indulge your pizza fantasy.

Highly recommended

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Since 2017, 95 at Parks has been the Southern Suburb’s go-to authentic Italian eatery and now they are placing a renewed focus on that most famous of Italian dishes: the pizza and in particular the Neapolitan Montanara. So if you love your pizza – and would like, for a change, to enjoy your pizza crust – I can ardently recommend that you pay 95 at Parks a visit.

Priced from R100 to R140, 95 at Parks’ pizzas are available for dinner, Mondays to Saturdays (18:00 to 22:00), and for lunch on Thursdays and Fridays (12:00 to 15:00). For bookings and enquiries, call +27 (0) 21 761 0247 or email parks@95keerom.com.

This blog article was originally written for Southern Vines magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/06/18/live-your-pizza-fantasy-with-95-at-parks-real-italian-pizza-menu/

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Unwind, wine, and dine at The Alphen Boutique Hotel’s brand-new Incognito Bar

We know how important that after-work unwind spot is: you only have one opportunity to cleanse the palate of the day’s stresses and if the establishment you choose doesn’t help you forget the high-pitched whine of your colleague’s voice or the smell of cheap coffee, your only hope is at least three episodes of your favourite Netflix series, which means yet another late night. So, your after-work spot is an important decision.

It should have a calming ambiance, a little style and pizzazz, interesting and delicious cocktails, a wine list that is a compliment to the South African wine industry, and, because it is vrek cold at the moment, a sexy fireplace that radiates heat. It should be run by happy people who are so well versed in the menu that they make menu and wine suggestions that are actually very good (some, better than your own choices – true story) and they should have a tapas menu stacked with both indulgent and healthy bites. A view of Constantia’s verdant, clipped lawns, towering winter naked oak trees, and heritage buildings doesn’t hurt, either.

What a coincidence because Incognito Bar at the Alphen Boutique Hotel has all of the above!

incognito bar

Anytime good time

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Incognito is a relatively new space at the Alphen Boutique Hotel. Past a gaily-painted rhinoceros, you’ll find this bar tucked behind the hotel and it offers guests with all manner of agendas an intimate place for, as previously stated, after work drinks and small bites. It’s also the perfect venue from which to launch a grand evening, whether it’s a dinner at Alphen’s flagship restaurant, Blanko or a jol in town.

Basically, if there’s a glass of wine or a signature cocktail to be enjoyed and an appetite to be whet with friends, family, or a date, Incognito is a devilishly seductive place to do it. It’s open until midnight on most nights and, on Fridays and Saturdays, they have a DJ providing the perfect sound track to get you in the mood for whatever mischief is on your mind.

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Wine, cocktails, and tapas

Arriving at Incognito, we were graciously led to our fire-side table, where we wasted little time getting comfortable, admiring the view, and appraising the wine list. Being a bar – and being there to appreciate its full offering – we accepted the offer of a signature cocktail, even though wine is and always will be my first choice. I’m glad we did, though because the passion fruit whisky sours was all kinds of creamy, sweet, deliciousness and, in the absence of any sweet dishes on the tapas menu, would have made a fabulous “dessert”.

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incognito bar

I then wavered over the wine list and it was here that our server, the dashing Kudakwashe, stepped in and suggested the Glen Carlou Grand Classique. He even went so far as to bring us a taste of the Classique and the wine I had almost settled on; and would you know it, the Glen Carlou was the superior choice. Kudos to Kuda! With a smooth, supple, and dark chocolatey glass of red wine in hand, we were now ready to launch our assault on Incognito’s tapas menu.

We started with the fried, stuffed olives with garlic and Parmesan and the arancini – breaded and fried balls of risotto rice and mozzarella that are crisp on the outside and gooey on the inside. We followed this rich and indulgent “first course” with the Caprese stack (fresh tomato, basil leaves, and fior di

It should have a calming ambiance, a little style and pizzazz, interesting and delicious cocktails, a wine list that is a compliment to the South African wine industry, and, because it is vrek cold at the moment, a sexy fireplace that radiates heat. It should be run by happy people who are so well versed in the menu that they make menu and wine suggestions that are actually very good (some, better than your own choices – true story) and they should have a tapas menu stacked with both indulgent and healthy bites. A view of Constantia’s verdant, clipped lawns, towering winter naked oak trees, and heritage buildings doesn’t hurt, either.

What a coincidence because Incognito Bar at the Alphen Boutique Hotel has all of the above!

latte mozzarella cheese), the grilled sirloin tapas plate, medium rare and served sliced with a walnut salsa verde, and the tomato bruschetta (toasted bread) with basil, garlic, olive oil, black pepper, and sea salt because sometimes it’s the simple pleasures in life that are the best. We also had the smoked salmon bruschetta.

incognito-bar-4 alphen hotel

incognito-bar-4 alphen hotel

Our final wave of tapas probably extended one big toe into the realm of over-indulgence but when it comes to pizza, there’s always space for more. We ordered the asparagus pizzette, a 30 cm pizza dressed with swaths of prosciutto ham, pecorino cheese, fresh asparagus, and olive oil. I’ve never thought of tapas as substantial food – more like what you eat before you eat – but, as it turns out, if you order enough of it you can walk out of a restaurant or bar feeling blissfully full and more than ready for a bit of shut-eye. This is particularly true when paired with beautiful Cape wines and inventive cocktails.

Yet another seamless offering from the Alphen

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We were superlatively impressed by Incognito Bar. It has a warm, uber appealing ambiance with truly beguiling views of manicured, centuries old gardens. There are quality beverages to unfurl even the most clenched of nerves and really, really good tapas! The Alphen Boutique Hotel and its constellation of eateries have established a rather formidable reputation as luxury hospitality and foodie destinations and, I’m happy to say, the Incognito Bar fits in perfectly seamlessly with this offering.

Incognito Bar is open Monday to Friday, 16:00 to 00:00 | Saturdays 12:00 to 00:00 and Sunday and public holidays, 12:00 to 21:00. For bookings and enquiries, please email info@incognitobar.co.za or call +27 (0) 21 795 6300.

www.incognitobar.co.za

Alphen Boutique Hotel, Alphen Drive, Constantia

This article was originally written for Southern Vines Magazine, the largest lifestyle and leisure magazine in the Western Cape of South Africa: https://www.southernvines.co.za/2019/07/09/alphen-boutique-hotels-incognito-bar/