Motorino positions itself as a neighborhood pizzeria, it is indeed very conveniently located right by the SoHo escalators. The decor, the food and the staff are friendly too. My hospitality industry background makes me pay attention to trivial details in restaurants, Motorino's staff takes pride in their Neapolitan food and serving style and would ask you to go to the back of the restaurant to see their special wood fire oven - That impresses me and it's what I am talking about living the company culture and proper training. Anyway, let's go back to the food.
Their pizza dough are fermented longer than the others (24hrs long I heard), and there are 2 types of sauce base available - tomato or cheese. We ordered the famous Brussel Sprout this day and it came with a whole lot of Brussel sprouts on the pizza, beautifully distributed. Apparently they were added not long before the pizza finished baking. The top part was charred but the slices of sprouts were still crunchy and not dry out yet. The combination with the shredded Pancetta (a type of Italian bacon that is salt-cured but not smoked, so it tastes more like dried ham), and light Fior di Latte mozzarella cheese was phenomenal. It's like a nice salad with a warm crust you actually feel healthy eat it.
Their pizza dough are fermented longer than the others (24hrs long I heard), and there are 2 types of sauce base available - tomato or cheese. We ordered the famous Brussel Sprout this day and it came with a whole lot of Brussel sprouts on the pizza, beautifully distributed. Apparently they were added not long before the pizza finished baking. The top part was charred but the slices of sprouts were still crunchy and not dry out yet. The combination with the shredded Pancetta (a type of Italian bacon that is salt-cured but not smoked, so it tastes more like dried ham), and light Fior di Latte mozzarella cheese was phenomenal. It's like a nice salad with a warm crust you actually feel healthy eat it.
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| Brussel Sprout pizza - Fior di Latte / Garlic / Pecorino / Smoked Pancetta / Extra virgin olive oil |
Motorino uses a special wood fire oven to bake pizzas, which gives their thick and chewy (the kind of spongy chewy you don't find it unpleasant at all) pizza crusts charred patches. Don't freak out on the black marks because they don't taste burnt, in fact, this oven baking style is traditional Neapolitan.
Dessert- Tiramisu! It has a nice creamy mascarpone layer, well soaked lady fingers but the coffee could taste stronger (good for my friend sharing this with me who doesn't drink coffee..haha). There are only 2 desserts on the menu, Tiramisu and chocolate cake (Torta al cioccolato). Sometimes it's better to specialize than be a Jack of all trades :p
Motorino Pizzeria (food menu ; drink menu)
SoHo, Central- G/F, 14 Shelley Street
Tel: 2801 6881
Wanchai- G/F, 15 Ship Street
Tel: 2520 0690
