one man's journey into the salted and marbled world of keep-to-eat meats

On another one of my Chi-town outings, I hit up Bar Toma. I only had a draft Schlitz on my first stop in, which I didn’t even realize was still being manufactured. It is and it is still cheap-beer delicious. That is totally off topic for Cured, but valuable information nonetheless.

I returned to Bar Toma the next day to get a bite before heading to the airport. It was a pizza recommended by the bartender topped with rapini, mozzarella, chiles, and the most crispy, thin guanciale known to man (that man being me).

This pizza is called the Mantuano after Tony Mantuano, the chef and proprietor of the establishment. He clearly selected the right pie to slap his name on. If you order it, I suggest pairing it with a Schlitz.

  1. thecured posted this