Thursday, 14 January 2010
Dr. Oetker's Ristorante Mozzarella
I’ve casually slighted the Dr Oetker brand of foods before, for humour’s sake. Stereotyping for fun, my friends and I would throw in our comments in fake German accents and go ‘Ahh. I am made by ze grrreat Dr Oetker. I am wery evviciently struwctured. I am ze schaisse!’. That kind of thing. The advert for their Ristorante pizzas were ridiculed as well. Can them yodelers be any better than their Italian neighbours at pizza-making? Surely not.
And then one cold night, Dr Oetker pizzas were on offer and we shamelessly decided to call the doctor and binge on shop-bought pizzas. Frozen pizzas? Not the freshest, but probably the most convenient. We were surprised with the result.
The Ristorante Mozzarella pizza was actually a delight. Unwrapped, we had to laugh because they looked German-made with the well-proportioned and well-placed mozzarella slices and evenly spread out dollops of pesto. But wow. Those pizzas looked, smelled and tasted fresh. Not bad for frozen and shop-bought. It had a thin base that, when cooked correctly, gives you a very pleasurable crunch. It’s cheesy enough to give you that mozzarella stretch and the pesto bits really bring the dish to its full flavor. It’s so light you can finish the whole 11” lot without feeling guilty and still have room for dessert. Top with some rocket salad and you, my friend, will actually have a very good pizza – well, good enough to be served in chains. It won’t look as rustic as them stonebaked pizzas from Italian kitchens, but it will look absolutely efficiently appetizing.
Mom was right. We should not be scared of doctors.