1/5 Gerhard S. 1 year ago on Google
One
thing
right
away,
we
had
two
good
reasons
to
stop
at
Vendetta's
Pizzeria
after
an
already
first,
somewhat
unsuccessful
visit.
Firstly,
we
were
in
the
mood
for
a
good
pizza,
and
secondly,
Gino's
on
Dorp
Street
was
unfortunately
closed.
On
my
first
visit,
the
consistently
ambitious
claim
of
wanting
to
serve
a
Neapolitan
pizza
was
only
partially
achieved.
They
want
to
score
points
here
with
a
sourdough
that
has
matured
for
up
to
48
hours,
but
they
don't
really
want
to
succeed.
The
tomato
sauce
is
unmotivatedly
unfruity,
and
the
fior
di
latte
is
used
only
very
sparingly,
making
it
barely
noticeable
even
visually.
The
professionally
unqualified
waitress
finally
capitulated
when
asked
whether
the
pizza
was
topped
with
proscioutto
cotto
or
prosciutto
crudo.
It
might
be
ham,
was
her
succinct
guess,
but
she
was
wrong;
it
was
prosciutto
crudo,
after
all.
But
I
want
to
focus
on
the
essentials.
After
all,
the
pizza
dough
base
is
perhaps
the
most
important
thing
about
an
authentic
Neapolitan
pizza—and
this
one
didn't
turn
out
well.
I
already
guessed
that
the
wrong
flour
was
used.
The
texture
of
the
dough
seemed
too
smooth.
I
also
don't
think
the
dough
had
anywhere
near
24
hours
to
mature.
Six
to
twelve
hours
seems
more
plausible
to
me.
But
the
cruellest
thing
about
pizza
preparation
is
still
to
come.
Unfortunately,
they
don't
heat
up
the
pizza
oven
to
at
least
400°C.
Not
only
were
the
typical
burnt
bubbles
missing
on
the
edge
of
the
pizza
dough,
but
the
dough
itself
was
still
raw
and
not
fully
baked!
Looking
at
the
not
at
all
crispy
pizza
base
reveals
that
the
thing
didn't
get
much
heat.
By
the
way,
you
shouldn't
expect
too
much
from
the
entire
location.
There
is
practically
no
covered
seating,
which
is
not
necessarily
a
disadvantage.
But
the
whole
embarrassingly
cheap
equipment
is.
I
also
don't
believe
that
any
hygiene
standards
are
adhered
to.
When
the
pizza
is
served
on
an
aluminium
tray,
you
would
rather
expect
to
find
it
in
a
prison
canteen
than
in
a
pizzeria.
The
fact
that
the
knives
are
not
sharp
enough
to
separate
a
pizza
also
speaks
more
of
a
prison
visit
than
a
day
out
in
freedom.
However,
the
last
visit
to
a
half-empty
shed
can
only
be
described
as
an
outrageous
impertinence,
as
the
service
had
reached
an
all-time
low.
Needless
to
say,
they
had
forgotten
to
present
us
with
the
menu
card.
The
beer
was
only
served
about
15
minutes
after
ordering.
The
body-temperature
red
wine
was
only
served
another
10
minutes
later.
The
bottled
wine
served
had
no
indication
of
producer
or
variety
and
smelled
strongly
of
rotgut.
The
first
two
of
three
pizzas
were
only
on
the
table
another
15
minutes
later.
We
had
to
wait
another
5
minutes
for
the
cutlery,
but
only
because
we
complained.
The
third
pizza
was
only
announced
with
a
piece
of
very
vague
time
information.
We
only
received
it
when
we
had
already
finished
our
first
two
pizzas.
The
fact
that
the
waitress
is
not
a
professional
can
in
no
way
serve
as
an
excuse;
after
all,
no
one
with
professional
training
is
at
work
there.
The
apology
of
the
manager,
who
only
appeared
after
the
third
request,
was
ultimately
only
an
embarrassing
lip
service
in
view
of
this
all-encompassing
failure
of
South
African
hospitality.
