I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) According to Chef Mario LaPosta of Newton’s da LaPosta, a pizza is only as good as its crust. LaPosta’s pizza dough begins as a naturally leavened sourdough, made from a seven-year-old starter using da LaPosta's proprietary whole wheat flour blend from Central Milling in Utah. Once the dough is mixed and rolled, it ferments for a minimum of 8-12 hours. LaPosta uses specially-crafted dough trays made from maple wood, which helps to remove any extra moisture from the dough, allowing for a faster cook and a lighter, crisper crust.
No pizza showcases LaPosta’s commitment to creating the ultimate crust better than the Margherita, whose simplicity allows each ingredient to shine. Using his signature dough as the base, LaPosta tops each Margherita with organic Bianco di Napoli tomatoes from California, naturally lactose-free mozzarella from Caputo Brothers Creamery in Pennsylvania, local basil, and a sprinkle of Parmigiano Reggiano.
“Our dough is the heart and soul of da LaPosta, and our Margherita showcases the pride and care we take in every element of our menu,” says LaPosta, Chef and Owner of da LaPosta. “You can actually taste the passion and love that goes into our food.”
For a limited time only, guests are invited to enjoy da LaPosta’s Margherita pizza for just $10 on Mondays, from May 22 to June 26, 4-9pm. Offer valid only for dine-in orders.
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