If you're looking for a pizza that holds up perfectly for takeout and steers away from the very soft Neapolitan style, the takeout pizzeria Ai Quattro Venti in Mascalucia is an interesting find. Here, the pizzas are nice and large, with a thin, semi-crispy dough typical of the Catania style, topped with quality, well-balanced ingredients.
The pistachio cream
The pistachio version doesn't follow the path of raw pesto or simple chopped nuts. The base is an elaborate cream, which I believe contains cream and Parmesan, enriched with an abundant pistachio pesto and finished with pistachio flour and chopped nuts on top. You can tell it's prepared with care and not just thrown on as an afterthought.
The pistachio flavor comes through very well: the cream is truly delicious and savory. Don't expect the purity of a Bronte pesto, but if you love richer, more structured creams, you're going to love this version.
The flip side? If you're a purist looking for pistachio in its most essential and raw form, this interpretation might not be for you. But for those who appreciate a more indulgent flavor and a pizza that travels well, it's a solid choice.
