We call it: Skeptical Investigation. (Trademark pending.)
That the Vignola Cherry Pizza at Salvatore’s, with vodka-soaked cherries, is liquor-y enough to give you a bit of a buzz.
Our steely-nerved, bone-sober investigator grabbed a corner of the bar area at the Seaport location. A cry of “Bring me the pizza they call ‘the boozy one,’ tout de suite” went out (okay, he just ordered it).
The pizza arrived on a sizzling 12-inch pan, with wafting scent-plumes of prosciutto, gorgonzola cheese and orange-blossom honey. Also making its presence felt: the Italian cherries, which are soaked into oblivion for a day or two in tubs of raspberry vodka before being baked onto the pizza.
Our investigator engaged in a quick palate cleansing (read: ate an order of calamari) and then dug in. The flavors: savory and sweet, with a nice salty, nutty kick from the prosciutto and cheese, and the very noticeable raspberry-tinged cherries.
The alcohol hadn’t completely burned off during cooking; it was present on the tongue. But the sheer amount of this quite-tasty pizza you’d have to consume to get a little loopy gives us heartburn just thinking about it.