Head’s up! There’s a New Pizza Truck on the Block

Let me start with an admission: I have lived in Geneva for the better part of 30 years, including most of my teens and late 20s, and yet, I had never been to the Paleo Festival in Nyon… until last week.

Shame, scandal, horror! Or maybe not such a big deal. In any case, now in my early 30s, less inclined to get muddied up, but still up for new experiences, I rolled up my work pants, switched into my hiking boots, and danced in the mud with 230,000 other spectators. And it was a blast.

Naturally, I needed to fuel up before getting started. Lucky for me, I knew I would finally be able to try Nero’s Roman sliced Pizza, Geneva’s second new school food truck that opened back in May.  Why did it take so long you ask? Simply because I work nowhere near any of their weekday lunch locations. Povero me! So I was naturally thrilled to find out they’d be stationed at Paleo Festival all week.

And indeed, Nero is off to a great start on its mission to serve up artisanal Roman style slices to the masses, and are just a few tweaks short of a faultless slice of pizza. Nero’s prides itself first and foremost on its dough, and with good reason. Two years they claim to have studied and tested to get the pitch perfect consistency of a Roman style pizza: crunchy on the outside, moist and doughy on the inside. Well boys, the studying paid off, the dough truly is all its cracked up to be. The tomato sauce – another fundamental to a good slice of pizza – is also very nicely tangy, and not too sweet.

Pizza sitting pretty: left, the highly recommended salami picante with onion confit

Pizza sitting pretty: left, the highly recommended salami picante with onion confit

The cherry on top (ahem), is that they get creative with their toppings, which really teases the eye and the appetite. We got to try most slices on their regular menu, a marinara (tomato sauce, garlic, oregano and parsley), parmigiana di melanzane (eggplant, tomato, mozza, parm and fresh basil), bufala (mozza di bufala, tomato and fresh basil), salame piccante (salami, tomatoes, parsley and caramelized onions), and one of their specials with sausage and zucchini.  The ingredients are unmistakably top notch (that salami picante was so tender you’d almost rather eat it straight), and they go green by showcasing seasonal ingredients. While some ingredients were prepped to shine, others could still use some spicing up.

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My favorite: hands down the salami piccante with the caramelized onions, and I’ll tell you why. The onions bring a beautiful acidity and depth to the flavor profile, which I find key when dealing with so much cheesy goodness. The eggplant and zucchini slices could have used a bit of that umph, but this is nitpicking really.

Finally, we tried the tiramisu, which, I mean, how can you go wrong? It’s nothing but layered tastiness. It was almost all you would expect from a tiramisu, sweet and creamy with just that subtle touch of chocolate powder. I would personally change the ratio of biscuit to cream (ie, a bit less biscuit), but again, a matter of personal taste.


A tip for the newbies: if you’ve never been to a NY or Roman style pizza parlor before, get in the know! The slices are on display, they are then slipped into the oven to get nice and toasty warm for you, and after a few minutes, you’re off with your slice of pizza. So be cool and don’t freak if you can’t just walk away with what’s on display.

In sum, Nero’s is joining Luigia’s to introduce Geneva’s palate to another kind of pizza altogether. Their aim: serving up artisanal roman pizza by the slice to the masses. A valiant objective, to which they are well on their way. No doubt they will have the technique perfected after dealing with Paleo, and next… the Fete de Geneve!  Check out their FB page for updates.


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