Tag Archives: Pizzeria

Not just great pizza at Corvina in Round Rock

polenta

Above: oven-fired polenta with roast mushrooms and a dollop of goat cheese paired exceedingly well with Langhe Nebbiolo 2007 by Produttori del Barbaresco on a stormy night in Round Rock (Austin).

Pizzeria Corvina
3107 S I H 35
Round Rock TX 78664
512-310-2625

Mosaic Wine Group stopped by the newly opened Pizzeria Corvina in Round Rock (Austin) last night to find a packed house of happy happy diners (despite a tornado advisory for Travis County).

We knew that chef Cody Krause’s pizzas are awesome (and indeed, we munched down an excellent Margherita there as well) but we were not hip to the fact that Cody is also doing some fantastic classic Italian dishes beyond his coal-fired pizza menu. The earthy flavor of roasted mushrooms over the creamy mouthfeel of oven-fired polenta were mind-blowingly good with the 2007 Langhe Nebbiolo by Produttori del Barbaresco, which they serve by the glass. The earthiness of the wine and the earthiness of the dish were in perfect harmony.

cody

Above: Chef Cody Krause of Pizzeria Corvina has brought fine Italian cooking and irresistible coal-fired pizza to Round Rock in Austin.

“I love to show people that it doesn’t have to be loaded with garlic to be classic Italian cooking,” said Chef Cody, whose beautiful wife and newborn were also dining at Pizzeria Corvina last night.

Pizzeria Corvina features 20 wines by the glass nightly, including a number of Vias Imports selections like the Langhe Nebbiolo by Produttori del Barbaresco and Super Tuscan NC by Argiano, a blend of Cabernet Sauvignon, Merlot, Syrah, and Sangiovese sourced from some of the best growing sites in the Brunello di Montalcino appellation by one of the great producers of Brunello di Montalcino.

Next time you stop by Corvina, don’t forget to check who’s sitting at the bar scarfing down some pizza (or polenta): it will probably be us!

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Friends of Mosaic in the news

tribeza

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).

food_and_wineCongratulations 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!