Everyday Eats: The Regina at Pommarola
Erin Jackson
Remember when San Diego only had one authentic Neapolitan pizzeria? Dark days. Fortunately, Neapolitan-style pies are becoming easier to get your mitts on with the opening of Pommarola in Point Loma. The menu features two dozen variations on Neapolitan pizza, plus four calzones (along with several apps, salads, and tiramisu for dessert).
All of the expected entries are there, including some unique offerings like the Patatina (french fries and würstel) and Hawaiian (Canadian bacon and pineapple), along with the classics (margherita, marinara, and quattro stagioni). The best mark of a pie man’s craft is the margherita–with San Marzano tomato sauce, basil, and buffalo mozzarella. At Pommarola, that’s the Regina ($13.95), and it’s awesome.
Baked in a 900+ degree oven, pizzas emerge in just over a minute. The crust is soft, lightly flecked with char, and just a bit chewy around the outside rim. There’s a measured sprinkling of salt on the bottom–just enough to set off the sweet and simple crushed tomato sauce. On top, the buffalo mozzarella is generously portioned, so much so that the milky rounds of cheese almost completely cover the sauce below.
Everyday Eats: The Regina at Pommarola
Erin Jackson
Most tables in the restaurant have a view of the action at the oven, but the best seats in the house are at the bar directly in front of it, where two time World Pizza Champion (and VPN-certified pizzaiolo) Augusto Folliero tosses, tops, and torches dough just inches away. Sit here and order one pie per person, trading plates halfway through.
Pommarola is located at 1101 Scott Street, around the corner from sister restaurant Pomodoro in Point Loma (map).
