Issue link: https://digital.copcomm.com/i/709470
By Genie Davis Neapolitan pizza and veg delights MIDICI RESTAURANT N eapolitan pizza is an institution in Italy, and the stylish fl agship MidiCi restaurant in Sherman Oaks aims to make it an institution in the U.S., too. What is Neapolitan pizza? It's fresh and natural, made with high quality, non-GMO ingredients—non-GMO double-zero (powder-fi ne grind) fl our imported from Naples, pure water, salt and live yeast. The result is chewy, crisp, not oily and absolutely delicious. "We want to do what Starbucks did for coffee, and bring Neapolitan pizza to America," says MidiCi CEO Amit Klein- berger, who should know about such things; he is also CEO of Menchie's Frozen Yogurt. Pizza is baked in just 90 seconds in wood-fi red ov- ens located in the restau- rant's open central kitchen. Toppings include crushed non-GMO Italian peeled to- matoes and Italian extra-vir- gin olive oil, market-fresh veggies (organic when pos- sible) and buffalo mozzarel- la, along with a multitude of other options. And it's not just pizza. The menu also features salads, antipasti, weekend brunch specials, dessert pizzas, cal- zones and gelato, as well as wine, draft beer and wood fi re-roasted coffee. But even if you stick to pizza at MidiCi, you won't risk your health. Healthy pizza? A paradox? With dough that contains no sugar or oils, fresh produce and no GMOs, this is pizza you can consume guilt free. Dough is created in a special temperature- and humidity-con- trolled room off the main kitchen, prepared 24 hours before serving, Chef Peppe Miele tells us. It's baked in "ovens crafted by the Acunto family in Napoli, from Vesuvian rocks in the Sor- rento region," he says. "They use a unique method that heats the stones to 1000 degrees." So what comes out of those super-hot ovens? Try the amazing Pizza Pomodorini, featuring crushed organic Italian peeled to- matoes, fresh whole mozzarella, grape tomatoes, baby spinach, Parmigiano-Reggiano, fresh garlic, sweet organic basil, and or- ganic extra-virgin olive oil. Vegan? They'll prepare without the cheese. Gluten intolerant? Ask for gluten-free crust. Cheese lovers simply must try the earthy Pizza al Parmigia- no—all Parmesan, no mozzarella—a tribute to the city of Parma that is worth celebrating. Classic Margherita is also delicious, made with fresh whole-milk buffalo mozzarella. And there are dozens of other variations. In addition to three vegan pizzas there's a delightful MidiCi Salad, made with seasonal greens, purple kale, baby spinach, romaine lettuce, baby arugula and an outstanding house-made lemon vinaigrette dressing. Or try Purple Kale Salad, which combines incredibly sweet kale with baby spinach, Medjool dates, ricotta (optional) and fresh lemon zest. Wood fi re-roast- ed vegetable tapas include artichoke hearts, zucchi- ni, bell pepper, broccolini and fi ngerling potatoes, among others. With such light pizza crust, you may actually have room for dessert, so try their sig- nature Nutella Calzone adorned with fresh berries and banana. Or for a lighter option, choose fresh berries with a drizzle of Nutella and pine nuts. MidiCi is convivial, fam- ily-friendly, great for date night and reasonably priced. Current expansion plans in- clude more than 30 new lo- cations within the next year. "Wherever the restaurants are located, we will fi nd small, organic farms that provide fresh, sustainable produce," Chef Miele assures us. "We have a com- mitment to organic and sustainable." The stylish architectural design to be used in each of the franchises was created by Sam Marshall, architect of L.A.'s re- nowned Republique. From the beautiful glossy ovens in the center of the room to a 50-year-old olive tree planted indoors, to the welcoming patio replete with fi re pits, this is casual ele- gance at its best. "Everything in our brand is about making the world a better place," Kleinberger says. "We built a place designed around our belief that people coming together is the best thing that can happen." —14612 Ventura Blvd., Sherman Oaks 91403 taste of health EAT NOW HERE 20 wholelifetimes.com