giovanni Boasts 36 Varieties of Pizza

January 2008

The place does not belong to a chef named Giovanni, as one might first assume; the name is from Mozart's opera Don Giovanni, currently being staged by Istanbul State Opera and Ballet. And the pizzas have the same seductive powers as the rake Don Giovanni. The establishment is owned by the same outfit that operates The North Shield located downstairs in the same building. The menu boasts pizzas prepared only by Yuksel Aziz, the Torino-trained chef; all 36 varieties!

The varieties include such classics as marinated, margherita, vegetariana, funghi, and four stagioni, as well as such tastes as noci (goat cheese, gorgonzola, shelled walnuts, mozzarella), affumicata (scamorza cheese, prosciutto cotto, tomatos, mozarella), and stella bernardet (goat cheese, spinach, prosciutto cotto, calzone with mozzarella). Each is baked inside a wood-burning stone oven. They have a distinct form with puffy and crisp edges, and a very thin center. While their taste is somewhat different to those used to American-style pizzas with plenty of tomato sauce, they are perfect for those who like Italian-style pizza. No ingredients other than what is listed are used; this means that if the menu does not list tomato sauce as an ingredient for the pizza you order, the pizza you receive will not have tomato sauce either. Some have symbols indicating "spicy", "contains pork" and "pork can be substituted with smoked turkey".

Before lunch, a sour green salad with balsamic vinegar sauce, and a special peach-flavored aperitif in a liqueur glass, are served. The interior design is sparse as if to let the pizzas have the center stage. Beige tones and wood dominate. Windows in the style of French balconies with venetian blinds overlook Nispetiye Street. Only tiramisu is available as dessert. As there is so much focus on pizza, the option of a chocolate pizza would have been nice. House wine is the only selection available on the wine menu. Delivery is offered to nearby neighborhoods, and menu entries are discounted by 20% until 14.30.

Excerpt from: Timeout Dergisi
January 2008

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