Why: Simple, hand-formed, Italian wood-fired pizza defines Napoletana pizza, and that is precisely what you can expect from Pizzeria La Sorrentina. The smart blue food truck has a fixed location just off the southeast corner of 78th Street and Highway 99 (Hazel Dell’s food cart pod) where its real wood-fired oven cooks pizzas six days a weeks in under three minutes. Since opening in December 2015, Pizzeria La Sorrentina has gained a satisfied following that increases as more pizza lovers discover the genuine, fresh, and mouth-watering pies that owner Daisuke Matsumoto creates.
Menu selections: April’s menu has 14 different options, which include a delicious-sounding Provola e Prosciutto Cotto — a Margherita pizza with ham and smoked mozzarella. There is also an Italian sausage and caramelized onion number, and for those who like to include anchovies on their pie, there is the Pizza Puttanesca, topped with tomato sauce, anchovies, capers, olives, mozzarella, and red chili flakes. A gluten-free menu very much mirrors the regular menu, allowing many options for those with special dietary needs.
On the sweeter side, there is the Mezza Luna, which is a calzone filled and topped with Nutella. Other desserts, such as tarts, cakes, and cheesecakes, are available on occasion. Beverages include bottled water and San Pellegrino sparking juices in Pomegranate and Orange, Limonata, Blood Orange, and Clementine.
What I tried: My dining companion and I tried the Calzone Napoletana, which is topped with tomato sauce, salami, basil and mozzarella. Inside, its rolled crust is ricotta. We also had the Quattro Stagioni, which is topped with tomato sauce, salami, gaeta olives, mushrooms, and artichokes.
