Prosciutto, salami and mortadella is sliced onto schiacciata sandwiches and hot slab pizzas, before being topped with cheeses.
Totti’s pizza-by-the-slice and sandwich spin-off Oti’ opens on Wednesday, May 10, taking inspiration from Totti’s signature pairing of burrata and wood-fired bread.
“We had to find a way to get the classic Totti’s combo on the menu,” executive chef Mike Eggert says.
“We have a mix of cheeses with burrata as the base, stracchino, ricotta and parmesan. It melts and holds together better with a combo. We also have garlic and kombu on it.”
Oti’ swapped Totti’s whoopee-cushion of bread for a classic Roman pizza base cooked in a Moretti stone floor deck oven.
Eggert worked with the team who run Merivale’s pizza and bread production to master the dough.
What’s Eggert’s go-to sandwich filling on Oti’s hand-stretched schiacciata?
“I really like a salad roll and this one is loaded with sprouts, a coulee of cheeses and all the crunchy fresh veg you want.
“Oh, and [also] the chicken and semi-dried tomato with pesto. It’s a bit of a poke at the old chicken pesto penne pasta from bad times gone by.”
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