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Started By
Message
re: Domenica and Ancora
Posted on 4/12/13 at 11:11 am to Oenophile Brah
Posted on 4/12/13 at 11:11 am to Oenophile Brah
quote:Not the same.
Arancini!
0
Posted on 4/12/13 at 1:07 pm to Fun Bunch
I love the mascarpone/honey dessert at Ancora... served with grilled homemade bread (last time I went it was cherry/pistachio) 
Posted on 4/12/13 at 2:03 pm to VOR
haven't been to either, i live in sw louisiana...but an old high school friend is the chef at Ancora and its great to see him succeeding and getting good reviews
This post was edited on 4/12/13 at 2:04 pm
Posted on 4/12/13 at 10:00 pm to Oopskie
Domenica and Ancora are crafting 2 diff styles of pizza. Ds oven is definitely NOT fired at a higher temp than Ancoras Neapolitan oven. Jeff's pizza at Ancora is made with a starter (sourdough, aka wild yeast). Dunno if Domenicas crust has commercial yeast or not.
Posted on 4/12/13 at 10:30 pm to hungryone
If Ancora would make their sauce just a tiny bit sweeter, their pizza would be pretty much perfect, IMO.
Posted on 4/17/13 at 10:10 pm to VOR
Finally had Ancora tonight.
The Diavola
The Maria was good too
The Diavola
The Maria was good too
Posted on 4/18/13 at 9:21 am to Neauxla
quote:
Finally had Ancora tonight.
Nice, Congrats!
quote:
The Diavola
That is a really good one. Also tried the Enzo which is similar but even hotter.
quote:
Maria
What is on the Maria?
Posted on 4/18/13 at 9:24 am to Oenophile Brah
quote:Capicola, Mascarpone, Arugula, Tomato
What is on the Maria?
Posted on 4/18/13 at 9:25 am to Oenophile Brah
quote:
Enzo which is similar but even hotter.
I LOVED the spiciness of the Diavola
Posted on 4/18/13 at 9:27 am to Neauxla
quote:
Finally had Ancora
welcome aboard
quote:
The Diavola
I like that one a lot. The putanesca has potential but they need to somehow remedy how salty it is. Anti pizza plate
This post was edited on 4/18/13 at 9:30 am
Posted on 4/18/13 at 9:33 am to Rohan2Reed
Ok, just talking about the Diavola is making my mouth water. 
Posted on 4/18/13 at 9:45 am to Neauxla
Now I have the Puttanesca on my mind. Guess I'll be making pizza again this weekend. Don't overlook the simple marinara pie with just tomato sauce, thinly sliced garlic...seems too simple to be so delicious, but the crust really shines.
Posted on 4/18/13 at 10:03 am to VOR
Let's have a pizza crawl.
Posted on 4/18/13 at 10:10 am to OldHickory
Just found out that the chef at the Wood Fired Pizza truck in Baton Rouge trained under Shaya at Domenica.
Posted on 4/18/13 at 10:14 am to Oenophile Brah
Tutto Carne add yard egg is my standard.
Domenica and Ancora as Hungryone points out are extremely different pizzas and picking a favorite is like picking a favorite child.
Domenica and Ancora as Hungryone points out are extremely different pizzas and picking a favorite is like picking a favorite child.
Posted on 4/18/13 at 10:18 am to BlackenedOut
quote:That aint on the menu at Ancora
Tutto Carne add yard egg is my standard.
Posted on 4/18/13 at 10:19 am to Neauxla
Never said it was. Was replying to a post about the Balzano (which is very good as well).
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