Pizzeria Delfina

Pizza Carbonara: scallions, guanciale, farm egg, pecorino, black pepper

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Pizza Margherita: tomato, fior di latte mozzarella, basil 

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Ginger ale

On yet another unseasonably beautiful afternoon, we met up at Delfina before Cheney's Spanish class, in which she is in constant fear of lapsing into French. True to our blog name, upon being informed that each pizza feeds one and a half people, we shamelessly and immediately ordered two pies. While the margherita was a mandatory classic, the revelation that guanciale is heavily seasoned and cured pig jowl cinched the fact we had to get the carbonara. Noticing that our table's breadsticks were pressed flush against the none-too-clean looking wall, Cheney quipped that Mission-dwelling hipsters probably didn't care about such things. Rosie thought that it was kind of a paradox that hipsters, those favorite whipping boys of the 21st century, are associated in stereotype with both snobbery and with dirtiness. She was then amazed when Cheney, picking up a slice of carbonara pizza, saw that some of the perfectly gooey egg yolk had fallen onto the table in transit, and unhesitatingly scooped it up and plopped it back onto its parent slice. Good lord that pizza was delicious, though. While neither of us usually enjoy scallions, the flavor blended perfectly with the rich moistness of the egg yolk and the tender and salty guanciale. The margherita was simple and fresh in contrast to the carbonara's decadence, with perfectly tangy tomato sauce pulling the whole pie together. Our waitress commented that since she started working at Pizzeria Delfina, she sometimes found herself eating an entire pizza by herself at 11 PM, five times a week. Rosie suppressed the urge to ask if they were hiring.