Friday, July 15, 2011


Went out last night to Pizza Da Marco in Bethesda.  Delish.  Had an antipasto with grilled eggplant, zucchini and red peppers, slathered in oil and slivered in garlic. Some pecorino and prosciutto on the side, as well as a rosemary-covered focaccia.   Dinner was a pizza margherita D.O.P. (Protected by EU) with delicious buffalo mozzarella, and a pizza funghi.   They cook their pizza in a 900 degree wood-burning oven made from volcanic rocks from Mt. Vesuvius.  The crust was thin, crisp and a little doughy but in a good way;  cheese was gooey and delicious; sauce was just right.  Bar none, best pizza in Bethesda since Il Forno went away; maybe in DC, as I liked this more than 2 Amys.

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