Without having sampled 95 at Parks choice of pizzas sprinkled with ham on the restaurant’s latest winter menu, I’m still guessing that Giorgio Nava’s deep fried Neapolitan Montanara still beats any other contending pizza he has on offer, says JANE MAYNE:
The 95 at Parks Montanara is simply a superb creation which present juicy mouthfuls that joyfully release crispy, creamy, yet light textures as one embraces the result of dough left to rest for 48 hours. It’s a winner with a flavourful profundity that wins hands down!
Nava, who has received nothing but praise for 95 at Parks pizzas from Italian friends adds, “Our pizzas have been leavened with a mother yeast and beer and then left for 48 hours. Resting the dough for two days, makes the pizzas much easier to digest and will never leave you feeling bloated.”
Six Italian classics
The eaterie’s new pizza menu comprises six Italian classics, all offered daily in addition to the regular 95 at Parks à la carte menu.
Giorgio Nava’s passion for authentic Italian food is legendary, so it makes sense that his pizzas are the real deal. Italian tomatoes and the finest fiordilatte mozzarella are the basis of all his toppings. His classic Margherita pizza is enriched with basil, extra virgin olive oil and a handful of grated Grana Padano, while the Siciliana includes anchovies, olives and capers. There are two pizzas with ham – the Prosciutto Crudo with Parma ham and rocket and the Prosciutto Cotto, a firm favourite with delicate cooked ham.
In addition to the Margherita, vegetarians also have the option of an Orto (veg) pizza, which is topped with olives, grilled broccoli, spinach and mushrooms.
My taste sequence sampling the Montanara first may not have been the wisest decision, as this sensational Neapolitan-styled creation is a hard act to follow. The base is deep fried until crisp and puffy before it’s topped with customary Italian tomato sauce and mozzarella, baked in the pizza oven and finished off with fresh basil, extra virgin olive oil and shavings of Grana Padano.
Montanara puts the Orto in the shade
The enhanced, well-rounded flavour of the Neapolitan Montanara puts the vegetarian Orto in the shade. Broccoli on pizza is a very specific, potentially overwhelming flavour, and while this may be a winner for some in Italy, this pizza didn’t quite satisfy to the same degree. One remedy would be to include another veg option that’s a step up from a basic Margherita, as these days vegans and vegetarians are often spoilt for choice.
Priced from R100 to R140, the pizzas are available for dinner, Mondays to Saturdays, and for lunch on Thursdays and Fridays.
For 95 at Parks bookings, call 021 761 0247, or email email@example.com
Nava’s 95 Keerom, in Cape Town’s CBD, and 95 at Parks Constantia are also celebrating all things pasta during June and July, 2019, when Chef Giorgio Nava presents Pasta Ripiena – dubbed as “a nurturing menu of all his favourites”.
From his signature smooth-as-velvet ravioli, flavourful parcels of agnolotti, and delicate tortellini morsels, to ultimate Italian comfort food – richly layered lasagne and hearty cannelloni – diners are spoilt for choice. There’s a variety of vegetable, cheese and meat fillings, and toppings of the best of pasta sauces including classic burro e salvia (sage butter), traditional tomato sugo and hearty meat ragu.
The 95 Pasta Ripiena offering is available alongside the regular à la carte menu until the end of July.
More about the launch of 95 at Parks Constantia.
What: 95 at Parks
Where: 114 Constantia Main Road, Cape Town, secure parking
Open: For lunch and dinner Tuesdays to Saturdays, Sunday lunch
Book: 021 761 0247, firstname.lastname@example.org