Neapolitan pizza is a thing of beauty.
There's a certain point in life where the true pleasures are the simplest ones -- like enjoying a nice hot cup of coffee at sunrise, a walk through a park, and soaking your brain with great music. Well, add a MidiCi Margherita pizza to the list because this marriage of four simple ingredients is all you need to feel happy you're above ground.
Dining in Denver is an experience, to say the least, but fighting the crowds, waiting hours for food, and then still leaving a little hungry kind of misses the point of going out for dinner -- at least, for someone just looking to snag a great cheap eat before they embark on the night's endeavors.
Luckily, we have MidiCi right here in the Denver Tech Center.
When I went, it was a Friday night. I was delighted to see the place was full (but not so full that getting a seat would require a military-grade strategy), and the decor was -- how should we say -- elevated? Meanwhile, the pizza oven roared, giving off a welcoming warmth, and a projector silently played Casablanca on the back wall -- a touch I appreciated, although I found it odd because I had just revisited the 1942 classic a month before.
Ordering was just as easy. It is, after all, a simple fast-casual concept in its mechanics and it was priced accordingly. Diet be damned, I couldn't resist the burrata with melon and prosciutto, and of course, I was there to try the pizza, so I ordered one of those as well.
Thus, the burrata came first, as it should, and it was everything I'd hoped for and nothing I hadn't. That's because it's just burrata, melon, bread, some reduced balsamic, and of course prosciutto. If that can't make you happy, then you might need to add a few more glasses of vino to your experience.
As for the pie, it's Neapolitan pizza, meaning pies take about 90 seconds to cook. So before I knew it, I had 10" of piping hot freedom sitting right in front of me. The cheese, much to my pleasure, checkered the pizza allowing the San Marzano-based sauce and the basil to shine through, and the crust brilliantly kept everything together.
It's not everyone's style. New York lovers might quaff at the small slices and the allowance of sauce, but you can find that anywhere. This is much, much closer to the homeland. In fact, I was told by one of the staff members that the oven was made by a family in Naples and that no two ovens are the same.
That means there's an actual piece of Italia doing what it does best. And it's absolutely magnificent. All I can say is bravo, MidiCi, bravo.
Where's your go-to for Neapolitan pizza? We want to know about it!