Set in an attractive environment with attentive hosts, Ferrini promises something far more enticing than the average pizza restaurant in Valledupar where quality is measured in thickness of cheese.
We tried two different pizzas, the Claudia which is a kind of vegetarian option and the Ferrini. In the first, we switched broccoli for black olives and the result was great. The second, which included pesto, prosciutto and sun dried tomatoes (which had probably been stored in oil) was extremely greasy although very tasty. In retrospect, the ingredient combination was almost always going to very heavy on oil. Another slight annoyance was the spreading of tomato sauce to the outer rim and, I suspect, working the dough with a rolling pin. As a result the crust was wafer thin and completed wasted the potential for an authentic Italian style product.
If you are in the mood for pizza, this is probably as good as it gets. Prices are not cheap but reasonable considering the quality of the ingredients.
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