A few steps from Union Square, pizza, one of America’s favorite foods, has improved its nutritional profile by featuring a tasty whole-wheat crust. Where? At Piola.
Piola is a pizzeria that offers really authentic cuisine, hand made specialties and wood oven cooked pizzas in a youthful and modern environment. Simple, healthy, and delicious food, attentive service and a laid back ambiance definitely satisfy even the most demanding customer… (and in New York City the Italians are really demanding when it comes to savoring their traditional dishes). The first time I tried it, it was just out of curiosity, the waiter had asked so I figured why not! But then I found myself looking for it every time I went back. Thinking that I was doing something good for my body made me automatically feel good.
Whole-wheat dough contains vitamins, minerals and fiber, some of which are lost in the refining process when dough is made from refined and processed flour. The main reason that so many people prefer processed pasta, to whole-wheat pasta, is that the processed pasta has a slightly different taste and texture than the whole-wheat variety, and many people have become accustomed to it. Truth is, with pizza, especially thin crust like the one served at Piola, you cannot really taste the difference and as you enjoy it you are also taking better care of yourself. It does cost an extra dollar, but it’s no news, by now I know that eating healthy is a bit more costly, but it’s totally worth it.
One last note: Piola also serves Pizza Bianca (pizza with no tomato sauce reminder of how pizza was before the tomato was introduced to Italy), Pizza Napoletana (smaller and with thicker edges) the Classics and some International variations (like Pizza Copenhagen with smoked salmon, brie cheese, parsley and mozzarella)
