Excellent Review in the Wisconsin State Journal!

A few weeks ago, we received an incredible review from Chris Martell of the Wisconsin State Journal. 

Political candidates planning attack ads could learn a thing or two from the new Salvatore’s Tomato Pies. Its website proclaims that “in a sea of $5 pizzas loaded with fat, ‘cheese’ from out of state, salt, grease and chemicals that none of us can pronounce, we offer something better.”


In this case, it’s true.


The pizzas here are better because top-drawer ingredients, many from established and reputable local purveyors, are used. And they are unmistakable. Some meats are from the Underground Food Collective, with vegetables from Harmony Valley, cheeses from Hook’s and Farmer John’s, Cargo Coffee, local micro-brews and even locally-brewed kombucha tea.

The crusts, made with organic and unbromated flour from Lonesome Stone Milling in Lone Rock, are equally impressive. They are blistered, slightly charred and crisp. The pedigreed cheeses are used sparingly, so the crust and the other ingredients can be fully appreciated.



Our Tomato Pie. Photo by Chris Hart, WSJ

Read more: http://host.madison.com/entertainment/dining/reviews/local-toppings-take-the-pie-at-salvatore-s-tomato-pies/article_c22dccd8-d822-11e1-bcce-0019bb2963f4.html#ixzz24U8gvUup



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