From the “see it jiggle” department…
Above: Mosaic Wine Group has tasted some great panna cotta over the years but Doug Horn’s is simply one of the best (photos by Tracie B).
Dough Pizzeria Napoletana
6989 Blanco Rd
San Antonio TX 78216-6164
[INSERT JEWISH ACCENT HERE] Mosaic wine group knows from panna cotta! [END JEWISH ACCENT]
And we know when it’s good. At Dough Pizzeria Napoletana in San Antonio, pizzaiolo Doug Horn makes one of the best if not the best panna cotta we have ever tasted.
It’s kinda like the old saying, “if you can’t play guitar better than the gas station attendant one mile outside of Nashville, don’t even bother going into town.” The litmus test for every Italian chef is her/his panna cotta. If it don’t wiggle (keeping its shape), don’t even bother going into town.
Doug is famous for his authentic Neapolitan pizza. He serves Terredora Falanghina, Fiano d’Avellino, and Greco di Tufo by the glass — three classic Neapolitan white wines, made from ancient grape varieties recently revived by an archeologist of southern Italian winemaking, Lucio Mastroberardino (imported by Vias Imports).
Posted in food and wine, Mosaic Supporters, our recommendations, our wines, people, wine professionals
Tagged best dessert, Doug Horn, Dough Pizzeria, Falanghina, Fiano, Greco, Greco di Tufo, Jewish accent, jiggle, litmus test, Lucio Mastroberardino, Naples, Nashville, Neapolitan wine, panna cotta, pizza, San Antonio, Terredora, wiggle
Congratulations to Todd Duplechan (above), chef de cuisine, Trio at the Four Seasons, Austin, who recently appeared on the cover of Tribeza magazine! Produttori del Barbaresco 2007 Langhe Nebbiolo by the glass at Trio goes excellently with your Spiced Pork Chop with Muscat Grape Chutney (pick up issue number 94 for the recipe).
Congratulations are also due to Doug and Lori Horn, owners of Dough Pizzeria in San Antonio, who have been dubbed “new pizza artisans” by Food and Wine Magazine (June issue)!
“Doug and Lori Horn are the best kind of pizza makers,” writes Pat Sharpe of Food and Wine, “total fanatics… Dough makes Neapolitan pies with thin, crackly crusts anda ll manner of Italian meats and cheeses.”
Last time we visited you, the Argiano 2006 Rosso di Montalcino paired beautifully with your pizzas, especially the caramelized red onion and roast mushroom (pictured below). Thank you again for your continued support!
Posted in food and wine, media, Mosaic Supporters, our wines, people
Tagged Austin, Barbaresco, Doug Horn, Dough, food and wine, Four Seasons, Langhe, Lori Horn, magazine, Nebbiolo, Pat Sharpe, Pizzeria, Produttori, San Antonio, Todd Duplechan, Trio