Pizzarium in Downtown: Almost Like the Pizzarium in Rome
|Pizzarium in downtown: funghetto, campagnola, patata tartufata, Genovese|
On a recent weekday afternoon at Pizzarium, an afterwork crowd trickled in to pick up a few trays to-go. Pies are on display behind glass. Crusts are about a half-inch thick, with large bubbles and a pleasant chew. (Doughs rise for about 96 hours.) Toppings vary. Some pies, including one topped with red onions, cherry tomatoes, Kalamata olives, and shriveled arugula, had clearly been sitting around too long.
Others, such as the funghetto, sprinkled with mushrooms, garlic, oregano, black truffle cream, and extra-virgin olive oil, as well as the campagnola, with eggplant, mozzarella fior di latte, mozzarella di bufala, and roasted red peppers, looked fresh. They were delectable.
At downtown's Pizzarium, prices range from $2.34 per margherita taster to about $41.80 per tray for the more creative pies, such as potato and rosemary or mushroom and speck. Five taster slices and one arancino ai funghi -- a risotto croquette filled with mushrooms and mozzarella cheese -- were $22. That easily feeds two.
Comparing Pizzarium and Lucali makes little sense -- not only because I like Lucali better, but also because they are different types of pies in a different price range.
Comparing downtown's Pizzarium to Rome's Pizzarium makes more sense. They both serve Roman pizza al taglio, employ like-minded methods for slow-rise doughs, and operate on a similar model.
This downtown pizza spot might not beat the Pizzarium in Prati, and it does not beat Lucali either. But, considering the reasonable prices and delectable funghetto, it's fair to say Miami's Pizzarium makes a pretty good pie.
Just skip the arugula; go for a slice of the excellent mushroom variety instead.
Follow Emily on Twitter @EmilyCodik.