Landini’s Pizzeria & Spanish red

The recent boom of trendy bars and restaurants in San Diego’s Little Italy has been all the chatter about town. From the killer wine list at Juniper & Ivy to the shiny upstairs patio of Kettner Exchange, there is plenty to talk about and more foodie fodder still to come. While old neighborhood standards may harrumph about with speculation as to what the competition means for business, the influx of roaming drunk hoards seems well-suited for a pizza joint to thrive in and Landini’s Pizzeria is situated within easy stumbling distance of it all.

San Diego kitchens shut down disappointingly early for a city that parties nightly until two. As bars unleash batches of wooing hot messes and their socially oblivious companions into the streets, Landini’s becomes a magnet for inebriated pizza zombies drawn to the ever-appreciated business model of late-night slices.

Initially enticed by the menu’s fancy sounding toppings of brussel sprouts and butternut squash, I opt for a less cerebral treat after standing in line between drunk toddlers in celebratory feather boas indicating some holiday nigh. Instead, the very chill people of Landini’s recommend a standard issue pepperoni pie, to which I add tomato and mushroom to half and contribute what I can to send some cat to ninja school.

landini's pizzeria

The toppings don’t seem to matter beyond pepperoni as the base components make up the whole of the pizza’s personality. A soft core that runs from crust to cheese is enlivened with collected pockets of juicy tomato sauce and a chewy texture. While the tomato and mushroom are decorative at best, contributing nothing much beyond texture to the pie, the pepperoni is spiced perfectly, calling for a bigger style of red wine to be its match.

landini's pizza and wine 3

Bodega Margon Pricum (Tierra de León, 2007) is a Spanish red made up solely from the Prieto Picudo red grape of the region. Upon opening, the wine is immediately taut, tannins strained and fruit ungiving, and in need of time to breathe. Decanting is an option, offering more surface area for oxygen to interact with the wine and hasten its evolution, while swirling in glass offers smaller format aeration for those seeking to enjoy a glass or two.

As the wine opens up, aromas of black tea, pepper, and dusty earth are at first most notable. Dark fruit flavors emerge in the form of black cherry and blackberries that provide a counterbalance to the meaty landscape of the pizza and inherent spice never overwhelms the wine. With plumply ripe fruit aromas and moderately higher alcohol, there is just enough acidity to match the tomato sauce while the scrubby tannins play nicely off each cheesy bite.

landini's leftovers

Leftovers are an undeniable truth of pizza eating for one. To step up my pizza game, I ditched the microwave and learned a stovetop method for reheating pizza that revives any lifeless crust on the fly. All it takes is a pan prepped to low-medium heat with slices placed in dry for a crisp bottom while covering with a lid to heat the toppings evenly. Serve with eggs and call it breakfast.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s