'Sottocasa' on Serious Eats

Cobble Hill: Sottocasa

Our favorite pizza on a recent visit, though, was the Salsiccia*—and not just because of my well-documented* predilection for sausage. Of the three pies we tried on our visit, it was the one closest to the way I like my crust—with a little bit of charring but not so much that it tasted burned. More

Blogwatch: WFO Turned UFO

How do you get a two ton plus imported Italian WFO oven into a Brooklyn brownstone? With a crane of course. Scott Wiener covers the details on the hoist of Neapolitan newcomer Sottocasa's oven over a three story building and into it's new home outside the building. More

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