Sunday, 29 May 2011

To Gym or not to Gym

Last Friday, on finishing with another day in the office, I found myself contemplating whether I should go to the gym or to have a bite to eat together with a fellow co-worker. The weather was pretty dismal. It had already rained and it looked like it may be raining again. Given that we were going to get to either place by bike, we were concerned about being rained upon, so the option of going home was also on the table.

I insisted that we were 'good' and went for the gym. If we were rained upon it would have been for a good cause. For an unknowing observer, this would have seemed to be the angel on my shoulder pulling the strings and doing the talking. Zoom in however and change point of view by only a few degrees and one would see the masking tape covering the angels mouth, a pair of horns only just visible being it: angel pulling my strings and devil pulling angels! The purpose of course was just to get the option of going home scrapped!

Luckily it worked, and once we were on the bike I casually suggested just passing by 'Chez Lucien', a lovely little French restaurant that I have heard so many good things about and still haven't had the opportunity to go! We went by, but this time round my luck betrayed me: to my disappointment it was closed. On the flip side however, the amazing smells coming out of the kitchen (fully visible from the street) from the preparations that were under way flipped some sort of hunger switch and my friend insisted that we ditch the gym and go to Colibri. I wasn't going to argue.

I've visited Colibri again and again, but the important thing about this visit to Colibri was that I got a picture of the Rucola Pizza.

Pizza Rucola

For me, what makes the pizza at Colibri one of the best I've tried is the base. The thing about pizza is that the base has to be cooked well, with a strong crust that can keep a slice from flopping when lifted. On the other hand, the cheese must be just melted with maybe a little bit of colour, definitely not incinerated as is more often than not the case. The way to achieve this is to put the pizza on a very very hot surface in a very hot oven. I'm told, stone ovens in Italy burn at over five hundred degrees Celsius, and a pizza will stay in they for no more than a minute or two before it is ready!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...