DeVita is a bustling venue in Manly, on the Northern Beaches of NSW. Its partakes in the traditional Neapolitan form of pizza making with their own pizza oven being shipped brick by brick and tile by tile from Napoli. Neapolitan pizzas can be cooked quick and aren't what your regular Aussie is used to. It may come across as a somewhat more "soggy" pizza but the dough is some of the best you will ever taste. The tip is to fold the crust corners together or my style is to fold the tip back to the crust and eat the pizza that way.
DeVita's pizza is one of the best pizzas I have ever eaten, only beaten for me by Verace in Macquarie Park.
The venue is quite large and, it would appear, always packed to the rafters. They concentrate on freshness and high quality ingredients that will nicely pair with the perfect base.
You MUST order the Burrata e Prosciutto - just delicious. We also ate the Calamari Fritti. It was OK - but if you see something else you like you won't be missing a MUST EAT meal. I can also highly recommend the Nepolitana Lasagna if you are not into pizza or wish to compliment a pizza order for larger groups. It is made with meatballs and it is absolutely divine.
As for the pizzas - EAT THEM ALL - haha. They are so good. I would suggest the Marinara if you want an unusually shaped pizza that is perfect instagram food porn - it also tastes good too. The Quattro Staggioni was my fave pizza of the night - 4 flavours pizza! Tomato base, fior di latte, ham, salame, artichokes, mushrooms, basil. It was just sublime. The Siciliana is also thoroughly enjoyable. With their superbly made pizzas bases and fresh ingredients the pizzas are all going to be good - it just depends on what flavours will appeal to you most. And if by chance you are in a large group - order the metre long pizzas - they are mind blowing in visual appeal and packed with so much food.
For dessert the host brought mum the Pastiera Napoletana due to its incredible story. The modern pastiera was invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices. AMAZING - as for me - of course I had the Affogato - damn nice. We also finished it off with a Grappa Bianca aperitif thanks to our host. Oh yeah - should probably mention - the place has a fantastic wine and drinks menu. It's the entire package really. Get into it if in the area.
