Food
"No Ordinary Brick Oven" by Judith A. Sperry
Siena Restaurant 4516 Main Street Amherst, NY 14226 (716) 839-3108
America is guilty of consuming portly pizza pies! We have become accustomed to eating commercially manufactured dough boggled down with viscous tomato sauce, strata’s of processed cheese, and bulky toppings.
Fortunately, one dining establishment adheres to European standards. Siena has perfected the art of baking thin crust Napoleonic-style pies in a bucolic brick oven. The outcome is pizza possessing an aromatic crisp golden crust and a chewy interior adorned with artisan cheeses, seasonal vegetables, and cured meats from prime purveyors.
Novel patrons should order Siena’s pizza Classico; a medley of sweet San Marzano tomatoes and fresh Mozzarella cheese adorned with vibrant basil leaves. Sweet Italian sausage, wood roasted peppers, and grilled red onions also constitute exceptional toppings. The Margherita is ideal for those who wish to add flare to their pizza with spicy pepperoni and sautéed mushrooms.
If you prefer a pizza indigenous to Italy, opt for slivers of Parmesan Reggiano and Prosciutto di Parma embellished with arugula drizzled in extra virgin olive oil. Perhaps an aromatic crust infused with roasted garlic, sautéed spinach, and warm goat cheese piques your palate.
Be prepared to dine at Siena in the presence of fashionable company. You will not clash with red & white checker tablecloths sporting carafes of wine and paper napkins. You will encounter an extensive wine list, crisp white lines, and an attentive staff of servers.
In addition to featuring wood burning oven pizzas, Siena executes elaborate appetizers and entrees composed of beef, game, pork, Fruits de mer, and rustic pasta dishes. Specialty items change daily depending on what is abundantly available and in season.
Remember that a chef's pizza is the equivalent of an artist's blank canvas. The result can be an edible masterpiece or an abstract culinary disaster.
Fortunately, one dining establishment adheres to European standards. Siena has perfected the art of baking thin crust Napoleonic-style pies in a bucolic brick oven. The outcome is pizza possessing an aromatic crisp golden crust and a chewy interior adorned with artisan cheeses, seasonal vegetables, and cured meats from prime purveyors.
Novel patrons should order Siena’s pizza Classico; a medley of sweet San Marzano tomatoes and fresh Mozzarella cheese adorned with vibrant basil leaves. Sweet Italian sausage, wood roasted peppers, and grilled red onions also constitute exceptional toppings. The Margherita is ideal for those who wish to add flare to their pizza with spicy pepperoni and sautéed mushrooms.
If you prefer a pizza indigenous to Italy, opt for slivers of Parmesan Reggiano and Prosciutto di Parma embellished with arugula drizzled in extra virgin olive oil. Perhaps an aromatic crust infused with roasted garlic, sautéed spinach, and warm goat cheese piques your palate.
Be prepared to dine at Siena in the presence of fashionable company. You will not clash with red & white checker tablecloths sporting carafes of wine and paper napkins. You will encounter an extensive wine list, crisp white lines, and an attentive staff of servers.
In addition to featuring wood burning oven pizzas, Siena executes elaborate appetizers and entrees composed of beef, game, pork, Fruits de mer, and rustic pasta dishes. Specialty items change daily depending on what is abundantly available and in season.
Remember that a chef's pizza is the equivalent of an artist's blank canvas. The result can be an edible masterpiece or an abstract culinary disaster.