披薩界的法拉利–Pizzeria Oggi

留學澳洲時曾是超級披薩控，義大利區道地的披薩，尤其是所謂的Gourmet pizza，吃過了味蕾可就要被寵壞了。這趟從上海回來，發現原本開在天母的Pizzeria Oggi，十一月剛在民權東路三段新開了二店，聽說老闆–前五星級飯店行政主廚謝宜榮曾自信比喻Pizzeria Oggi是「披薩界的法拉利」，吃了兩次，披薩完美的餅皮和精緻的toppings，的確有精工打造跑車的fu，讓人一吃上癮。

店裡的拿坡里披薩用義大利進口麵粉、全程以手工揉製而成，送進拿坡里訂製火山岩石窯，以台灣龍眼木柴燒，外緣蓬鬆軟Q、中心薄嫩，吃的到麥香也聞得到柴香。

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「弗羅提那披薩」底層塗上酸甜度平衡的很好的蕃茄醬，再鋪滿厚切的馬芝瑞拉起士圓片，再搭配上香氣四溢的培根、菠菜，中心打上半熟水波雞蛋。「手工香腸瑞可達白批薩」有滿滿的瑞可達乳酪，風味獨特的自製手工香腸、多汁鮮甜的半風乾蕃茄、蘑菇，和微妙的輕辣。「夏威夷披薩」不僅好吃也美的像從梵谷畫裡頭蹦出來一樣，低溫烘乾的台灣鳳梨，切成薄片好似綻放的太陽花，微酸甜Q，和火腿、橄欖搭配的好清爽。

店裡的開胃菜有女生們很愛的半風乾蕃茄、酸味油漬朝鮮薊，飲料也提供A&W麥根沙士、Dr. Pepper，還有歐洲進口的啤酒、葡萄酒。雖然是家規模不大的餐廳，但卻能吃得完整又精緻。