Parzen family dinner yesterday evening at the Parzen coterie’s semi-official pizzeria Mamma Mia began with a killer bottle of Bobby Stuckey’s Scarpetta Timido Brut Rosé, made from Pinot Nero and Franconia (drinking through some of the orphans from 2Bianchi Wine Selections). This wine is just so juicy and yummy and super food friendly. It was fantastic with pizzaiolo Cinzia’s awesome panzerotti.
Next came a bottle of Billecart-Salmon that had been gifted to brother Tad for his 50th birthday (I wonder by whom?). As BrooklynGuy likes to point out, Champagne is first and foremost a wonderful food-friendly wine and this delicious bottle delivered seamlessly: the bright acidity in the mineral-rich wine and its 12% alcohol were perfect with my prosciutto e funghi.
Tracie P and I were so happy to have three uninterrupted days and nights in San Diego with family and friends. Champers and pizza was the icing on the cake!
Happy birthdays brother Tad (August 17) and mama Judy (September 22)!
Do Bianchi 
While I would question the wisdom of naming a pizzeria Mamma Mia, may I say that pizza doesn’t look bad! And I wholeheartedly approve of the bubbly pairing.
guess what they called their new restaurant? yes, you guessed it: “Ciao Bella.”
They’re from Abruzzo, super nice people, only employ young Italians as servers.
They can’t get out of bed without starting a new business!
It makes a refreshing change from all the single-word, faux-Italian names given to restaurants in New York. I always say if I ever open a place here I’d call it Cazzo.
do you remember that place on Houston called “Vieni Qui”?
My all-time fav is Basta Pasta, only one-upped by the granddaddy of lame Italian restaurant names, Babbo.
Dude, I opened a bottle of Billecourt – Salmon for my birthday a few weeks ago. It was my first taste of this stuff – so fresh and elegant with healthy acidity. I think that I need to step it up in the ranks of B – S next time.
the rosé is top 5 Champagne for me and Tracie P
Let’s open a pizzeria and call it Basta Babbo Mio
Looks like every bubble’s passed its fizzical