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About Us
- Pizzeria Prima Strada
- Victoria, BC, Canada
- At Pizzeria Prima Strada, we are passionate about pizza: we pay homage to our Italian roots with a commitment to simple and fresh ingredients on traditional, wood-fired, thin crust pizzas. Great pizza served in a fun and welcoming environment. We offer delicious Neapolitan style pizza, antipasti, seasonal salads and gelato.
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Our Influences & Inspirations
Da Michele in Naples (some say the best Pizzeria in the world), Lombardi’s, Patsy’s, Grimaldi’s and Totanno’s in NYC, Pizzeria Bianco in Arizona (Chris Bianco is a James Beard Award winning Pizzaiolo!), Una Pizza Napoletana in NYC (we still dream about Anthony Mangiere’s Filetti pie), Luzzo’s (around the corner from UPN in the East Village. The most amazing dough - the bread simply melts in your mouth), Pizzaiolo in Oakland, CA (Charlie Holliwell ran the oven at Chez Panisse for years), A16 and Delfina in San Francisco, Via Tribunali, Serious Pie and Tutta Bella in Seattle, Punch Pizza in Minneapolis and Pulcinella in Calgary.
Our Story
Like the best neighborhood resturants you'll find world wide, Pizzeria Prima Strada is a labor of love. We felt what was missing in Victoria's culinary scene was a neighborhood pizzeria. A place you can walk to with your family and friends and have a great food expereince. We wanted to create a warm, inviting environment where you can see your food being made and enjoy our version of a taste of old Italy.
Read the excerpt below form the book Italianissimo. Pizzeria Prima Strada is the only place on Vancuver Island that comes close.
ReplyDeleteLa Pizza
PIZZA HAD EVERYTHING GOING FOR IT: IT IS FRAGRANT, DELICIOUS, AFFORDABLE, FAST TO MAKE, AND EASY TO EAT. The perfect pizza is found in Naples, where the best mozzarella is made, and the tomatoes are rich and sweet from the sun. The crust must be slightly chewy, not too thick, not too thin, from dough made and shaped by hand. The expressive singsong dialect of the Neapolitan pizzaiolo, combined with a deft touch and mastery of the wood-burning ovens, makes for pure gastronomic bliss. It is here that the connoisseur learns that fewer ingredients make for better pizza, and that the creative abominations offered in other parts of the world (pineapple with goat cheese or peppersalamichessemushroomzucchinitomato in a deep dish) only confuse the palate. In fact, verace pizza napoletana, true Neapolitan pizza, has been approved for international DOC recognition.
MARGHERITA
The Romans had a simple wheat foccacia called “picea,” which, with a pit of yeast, olive oil, and salt, continued to be the staple of the poor. When tomatoes arrived in the area in the 1600s, a legend was born. The original was the marinara, named for the hungry fisherman who would be greeted with a hot pizza upon their return ashore. In 1889 when Queen Margherita cam for a royal visit, chef Raffaele Esposito prepared and dedicated to her majesty the exquisite Pizza Margherita, crafted from tomato, mozzarella, and fresh basil leaves, representing the colors of the new Italian flag.