I was once again trying out a new pizzeria, thanks to Vancouver Foodster, and me being one of the three judges for this year’s #pizzachallengeyvr. This one was only two months old. But as I would soon learn, owned and operated by a highly experienced and passionate husband and wife team. They are not new the pizza game, having ran a pizzeria for over two years before, and a coffee shop prior to that.

They currently call Hastings street their home. A little shop with a handful of seats and the operations out in the open, behind them. A counter with baked good for point and purchase, their stainless steel work space, and a chalkboard scrawling declaring that the “guy making your pizza is a pizzaiolo”.

The restaurant boasted an ever changing menu. Every Sunday they offer up a different brunch items like paninis, sandwiches, and frittatas. Pastas are available for lunch and included the likes of angle hair with ox tail and a carbonara with egg and pork cheek. Every Thursday the pasta of choice is gnocchi, every Friday it is a stuffed ravioli. All the chosen filling and ingredients are based on what our chef found fresh at the market that week, or what he himself felt like eating on the day. Similarly, the desserts get changed up daily, each, also hand made in house.

We made sure to reserve the ones we wanted first, lest they be purchased by the time we finished our meal. We were eyeing the doughnuts, or rather “bigné”, as the Italian way they were called. A tidbit we learned from our chef/host who informed us that “donuts” are the North American copy of the original Italian version (or debatably French version). Here, these doughy rounds are made from puff pastry.

The “bigné with yuzu cream” offered up a good change of taste with its fresh citrus flavour. It was filled full with cream and had a similarly flavoured topping crowning with blueberry and meringue bits.

The “Caramel cream bigné with almonds and peanuts” was my favourite. It was soft under your bite with the toasted nuts giving you crunch. It wasn’t too sweet, but the saltines of the peanut gave you that perfect balance of salty and sweet with the whipped caramel cream filling.

The “Pistachio cream and raspberry bigné” was a different experience. This was definitely a one biter, a little squeeze and all the cream came oozing out the sides. And at the middle of it, a nice sharp tang of fresh raspberry jelly. Given how great each of the above was, I can confidently recommend “Mordimi” as a spot worth travelling to, just for these desserts.

They also offer their take on a mille feuille with custard, a tiramisu cup, and a lemon meringue parfait.

As for savoury we first tried the “best pizza challenge” contender: “Boscaiola”, or “A walk in the Italian forest”. It was prepared in the traditional Italian fashion with organic flour. Yeast is not used to raise the dough, instead, it is allowed to rise naturally across 4 days. All the ingredients used are fresh and never frozen. All these practices make this pizza the healthiest in the competition, and as it is known in Italy: a healthy meal solution. Italian black truffle, potatoes, mushrooms, asiago cheese, and fior di latte. It was very light, you were able to make out the flavours of each ingredient, with the rosemary being most prominent. The potatoes weren’t heavy, but offered a good starch. Although out of preference, I did find it a little bland, having me look out for an oil drizzle or some chilli to give it a little life.

We also tried their “Mordimi Calzone”. It used the same pizza dough as above, just folded over and baked chewier. Here, the pizza dough was more like bread. A pocket of dough sealing chicken pesto, parmigiano, sun dried tomatoes, yellow tomato sauce, and fior di latte inside. I appreciated the large chunks of chicken breast meat. It was fully marinated in the tasty pesto sauce. The tomatoes offered bursts of freshness, and the light cheese an agent to bind them all.

 

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – No.
If you are looking for authentic Italian pizza from a discerning chef. A chef who cares about the quality of ingredients, and the tradition of pizza being one of the most healthiest foods available: come here and be sure to save room for dessert. Don’t deny your cravings.

 

MORDIMI
2638 E Hastings Street, Vancouver BC, V5K 1Z6
604-253-0765
mordimi.ca
To learn more about the Vancouver Foodster Pizza Challenge, visit the link. And then try all the competitors to vote for your favourite. http://vancouverfoodster.com/pizza-challenge/