It was while writing a ‘Weekend out West’ for the Herald Weekend supplement that we discovered Dantes and it has ruined us for life! Everything now pales in comparison.
We don’t feature a lot of takeouts but this one is worth a mention for so many reasons. For the fact that they use the best ingredients. For the fact that their pizza oven was flown in from Italy and they come in four hours ahead of opening to get it up to 800 degrees. For the fact that they are the only people in NZ to be certified to produce authentic Napoli Pizza. For the fact that people have come from all over New Zealand and even from Sydney to taste their food. And for the fact that the dough proves for five days. Need we say more?
We had the Queen Margherita D.O.C ($14) with tomatoes, extra virgin olive oil, fresh mozzarella di bufala and fresh basil. We also tried the Pizza Bianco (white pizza – no tomato) Bufalina ($19) with fresh mozzarella di bufala, extra virgin olive oil, rosemary, sea salt and cracked black pepper.
We didn’t even stop for breath. It wasn’t a pretty sight – two grown adults eating like five year olds at a birthday party. But you will understand when you go there. The pizza is amazing, light and not overloaded with topping. The base is heavenly and floppy and gooey with fresh, good-quality mozzarella. The flavours are simple, fresh and clean. Like good pizza should be.