14 - Friday, Aupust 1, 1986 - North Shore News

Pizza pleases health hounds

PIZZA has risen steadily
from lowbrow to upper
crust on the social food lad-
der.

The once bland champion of
predictable cheese and tomato
toppings now sports headdreses us
diverse and hifalutin as smoked
salmon and peanut butter. .

For those who consider
themselves possessors of high pizza
consciousness, the real pizza Mc-
Coy lies between the two extremes.

Sorrento's Pizza, 2385 Marine in
West Vancouver, is king of that
authentic middle ground of piz-
zadom, where the classic finger
food's vitality remains lovingly
produced withaut '80s overkill.

Robert and Roya Ara, formerly
Ghomghaleh (they changed their
name for the benefit of those with
obtuse tongues and clumsy typing
fingers}, opencd the 20-seat piz-
zaria three years ago.

Though both have qualifications
above and beyond the call of the
standard pizza chef — Roya, a ful-
ly qualified nurse, and Robert, a
civil engineer — both hold pizza in
equal esteem.

EEE
table
hopping

wo et BY

Roya, who pounds out the
dough in Sorrento’s kitchen, has
invested her nurse’s health con-
scious sensibilities into her pizzas:
“Nothing goes into them that I
don’t know about. I don’t use oil.
My husband, my children and } all
love pizza, so when I started to
make them I wanted to make them
as healthy as | could.”’

The Aras’ quest to build the
perfect, low-profile pizza is well on
its way to realization.

There's nothing much in Sorren-
to’s tiny interior to suggest pizza
brilliance: a few tables, a front-end
counter, a cash register, and an air
conditioning system wheezing
away on a chair, dripping water
into a catch basin.

But, as with so many things,
looks can be deceiving.

Menu is primarily pizza with on-
ly three non-circular selections
(spaghetti, ravioli, and lasagne,
$4.25 to $6.99).

Sorrento’s pizza is simple and
substantial.

Pizza toppings hit all the basics,
steering a sure-handed course
midway between the pedestrian
and the pretentious.

Prices range from $6.49 for a
10-inch cheese pizza with one top-
ping to $15.99 for a 16-inch
diameter extra large with four
toppings and $17 for a fully-dress-
ed 10-topping extra large.

Crusts, the bottom end
backbone to any self-respecting
pizza, come in white flour, deep
dish and whole wheat flour varia-
tions.

A family mob, hired exclusively
for Table Hopping research, tested
a large deep-dish crust filled with
shrimp, green peppers, mushrooms.
and cheese ($12.99). Crust was ex-
cellent: thick, with brown, crisp
crust and soft and steaming interi-
or.

The hot-blooded end of the fam-
ily demanded ‘spicy’. A_ large
Sorrento’s Hot Pizza ($12.49) on
whole wheat was delivered.
Powered by a crackling mixture of

pepperoni, hot pepper, mushroom — out,
aud green pepper, the selection
tore the smirk off the most callous
of family members.

Again, the crust was a stand-

See Sorrento‘s
Page 15

combining the heft
granular body of whole wheat with
the light edibifity of whiter breeds.

i
‘
H
i
i

and

NEWS photo Terry Peters
ROBERT ARA and son James present the family's pizza pride and joy.

The Ara family has been turning out some of West Vancouver's finest for
the past (hree years from the kitchens of Sorrento’s,

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