Go Now: Pizzeria Basta
By January 12, 2010 10:30 AM
With dough made of 50-year-old starter from outside Naples, Italy, produce and meats sourced from domestic (if not local) farms, and charcuterie and cheeses crafted in-house, Pizzeria Basta
is not your everyday pizza joint. Indeed, chef-owner Kelly Whitaker's food is more like fine dining on a charred crust.
Basta (which means "enough" in Italian) is focused on the simplicity of ingredients. You'll taste that commitment in the innovative wood-fired pizzas (with ingredients such as rapini, fennel pollen, chiles, and house-made sausage); crostini draped with warm slices of lardo, fresh mizuna, and a sprinkling of Maldon salt; or the delicate Burrata, served with sautÃ©ed leeks and house-cured pancetta.
: Both Whitaker and his pastry chef, Brad Rossini, trained in Italy before landing in Boulder. Now they draw from domestic farms to help re-create the flavors of the Italian countryside.
3601 Arapahoe Ave., Boulder, 303-997-8775