Salivating Over The Coming of Gastown’s Nicli Antica Pizzeria

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If you’re a pizza wonk like me and have been patiently drooling for months waiting for the opening of Gastown’s Nicli Antica Pizzeria (which aims to be the first certified Neapolitan pizzeria in BC), then you’ll have noticed that their latest target date for opening (mid-December) came and went without any pizza in your mouth. Sigh. The good news is that owner Bill McCaig has hired his key staff, finished the floors, installed the neon signage, had his electrical and plumbing inspected, made an appointment with Intertek to test his Acunto wood-burning oven so that it meets ULC standards and released his menu (read it after the jump). The bad news is that work continues at 62 East Cordova, and we won’t – if all goes according to this new plan – be able to sup at the 40 seater until January (originally, he had hoped for early last summer). Double sigh. Oh well. Patience, right?

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MENU

INSALATA MISTA

Mixed greens with fresh lemon and extra virgin olive oil

PROSCIUTTO E RUCOLA

Prosciutto, arugula, shaved fennel, parmigiano reggiano, fresh lemon and extra virgin olive oil

MISTO SALUMI

Coppa, prosciutto, speck, olives grana padano

OLIVES

FOCACCIA

Selection of 3 or 5 Cheeses

Pizza Napoletana

Each region in Italy has its own version of Pizza.  Naples is the birthplace of pizza and of the SGT.

The pizza is formed by hand and is cooked in an 500ºC wood- fired oven for roughly 90 seconds.  This creates a pizza with the following:

A light, fluffy cornicione (crust) with a patina of crunch
Flame blackened blisters along the cornicione
A soft thin centre
27 – 30 centemeters in diameter

Fast cooking time: The addition of sauce, cheese and other toppings creates a pizza center that is generally soft and/or wet.  This is a typical characteristic of authentic Neapolitan pizza. Because of this, Neapolitans traditionally eat their pizzas uncut with a knife and fork or folded “a libretto” style.  All pizzas are finished with extra virgin olive oil.

MARGHERITA

pomodoro, parmigiano, fior di latte, basil

MARINARA

pomodoro, oregano, garlic

NAPOLETANA

pomodoro, oregano, garlic, anchovy

FUNGHI

pomodoro, mozzarella, mushroom, basil

PROSCIUTTO COTTO

pomodoro, mozzarella, basil, prosciutto cotto

PROSCIUTTO CRUDO

pomodoro, mozzarella, basil, prosciutto

PROSCIUTTO E RUCOLA

pomodoro, mozzarella, prosciutt, arugula, parmigiano

PROSCIUTTO E FUNGHI

pomodoro, mozzarella, prosciutto cotto, mushroom, salame piccante

CAPRICCIOSA

pomodoro, artichokes, mushrooms, black olives, mozzarella, prosciutto cotto, parmigiano, basil

DIAVOLA

pomodoro, mozzarella, salamino (hot), parmigiano, basil

QUATTRO FORMAGGI

Mozzarella, gorgonzola, parmigiano, emmental, basil

BIANCA

Roasted garlic, oregano, roasted onion, fresh mozzarella, goat cheese

I Dolci

TIRAMISU

Espresso soaked lady fingers, marscapone, golden rum and frangelico, shaved chocolate

GELATO ASSORTITO

Vanilla, Chocolate, Hazlenut

AFFOGATO

Your choice of solo gelato with a double shot of espresso.

DOLCI PIZZA

Honey, Gorgonzola, Figs

6 Responses to “Salivating Over The Coming of Gastown’s Nicli Antica Pizzeria”

  1. Nicole on December 23rd, 2010 5:44 pm

    This looks amazing. Eager for it to open!

  2. Adam on December 23rd, 2010 9:40 pm

    looks great – what kinda price range for the pizzas?

  3. nato on December 26th, 2010 5:50 pm

    I cant wait. Do you know what kind of hours they will be open…i hope they serve late night with cold beer…..

  4. Bill McCaig on January 1st, 2011 12:57 pm

    $12 – $20 for Pizza, we will be open 11am until midnight daily. Our beer will be craft and cold.

  5. jesse on January 6th, 2011 12:08 pm

    Sweet we are opening our new studio around the corner at 211 Columbia. We would love to have some pizzas over at our launch.

    Look forward to tasting the eats

  6. Stephen Bonner on January 21st, 2011 3:39 pm

    When’s opening date? Cannot wait to try your pizza.