Entries tagged with 'wood oven'
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Naples: A Trio of Pizzas at Pizzeria Starita
Thought you all might want a little break from my recent ramblings. Here's a field report from Gianluca Rottura (who you might know round these parts as nextgospel). Enjoy! --The Mgmt. [Photographs: Gianluca Rottura] Unfortunately, I must make this article for Slice as short as possible. If there were no limits, I could write a book on my lunch at Pizzeria Starita. For those of you familiar with Kesté Pizza & Vino in New York City, the co-owner and pizzaiolo there, Roberto Caporuscio, perfected his skills at this Neapolitan landmark, which was featured in the Sophia Loren flick L'Oro di...Chicago Openings: Nella Pizzeria Napoletana, Nov. 20, 2009
[Photograph: Franco Grassano] FYI: Do you remember how Daniel Zemans wrote about Nella Grassano's impending return to the Chicago Neapolitan-pizza scene? Daniel just let it drop in the comments of that post that the official opening date of Nella Pizzeria Napoletana is this Friday, November 20, 2009. Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago, IL 60614 (map) 773-327-3400; pizzerianella.com Getting There: #22 Clark Street bus to Clark and Fullerton, walk a half block north...Seattle: Via Tribunali, Neapolitan-Style Pizza
[Photograph: Adam Kuban] There are five Via Tribunali locations in Seattle, each of them VPN-certified. I don't know what the other four look like (though I get a bit of an idea looking at the VT website), but the one in Seattle's Belltown neighborhood, attached to the Crocodile, is dark, moody, and menacing, if only in a sort of pretend-menacing kind of way. In perhaps a nod to Mt. Vesuvius and the fire of the wood oven, there are ink-black and fiery-orange paintings of erupting volcanoes on the wall. The chandeliers hold glowing-red candelabra bulbs, their imitation flames flickering....Portland, Oregon: Nostrana
Previously in our West Coast Pizza Madness tour: Apizza Scholls, where our party of eight housed almost four pies. After dinner there had ended, only one brave soul—This Is Pizza's Adam Lindsley—dared join me for a second stop at Nostrana immediately after. (The rest of the folks retired to the Horse Brass for drinks, some vowing to meet us later in the evening for the third and final stop.) Though I'm not a fan, I'm used to the notion of Neapolitan-style joints leaving pies uncut. I've never seen one offer scissors for the job, however. As This Is Pizza's Adam...Openings: Paulie Gee's, Greenpoint, Brooklyn
This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December. Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon. Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at...Whoa, Nella: Grassano's Return to Chicago's Pizza Scene Is Imminent
[Photographs: Franco Grassano] Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago, IL 60614 (map); 773-327-3400; pizzerianella.com Getting There: #22 Clark Street bus to Clark and Fullerton, walk ½ block north Pizza Style: Neapolitan Oven Type: Wood Since Spacca Napoli opened in early 2006, it has been, hands down, the best Neapolitan pizzeria in Chicago. At some point in the next few weeks, I predict that will no longer be the case. The reason: Nella Grassano, Spacca Napoli's original pizzaiola, the woman who taught most of Spacca's staff how to make pizza, is opening Nella Pizzeria Napoletana. To say that...Una Pizza Napoletana to Reopen in San Francisco
Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details....'Philadelphia Inquirer' on Stephen Starr's New Pizzeria Stella
Apologies in advance to The Illadelph, whose summary of this interesting piece of pizza journalism I'm basically aping here. But the 'Delph has deftly picked out the major points of this piece from Rick Nichols of the Philadelphia Inquirer, and I'm not sure any astute pizza nerd would blockquote anything different. So here goes. Regarding restaurateur Stephen Starr's new Pizzeria Stella in the City of Brotherly Love, it appears that the various pizza tours Starr and associates went on weren't for naught. They combined a number of details from different pizzerias to come up with something familiar yet different: The...Pizzeria Picco: Wallowing in a Bay of Pizza
Pizzeria Picco's Margherita pie. [Photographs: L.A. Pizza Maven] If you've been reading Slice, you'll know that the in the last few years the San Francisco Bay Area has been awash with lip-smacking, finger-sucking, delirium-inducing pizza. When I think about the years I spent in San Francisco wandering from neighborhood to neighborhood--from the Haight to Soma, from the Marina to the deep Richmond, from Chinatown to the Mission--in search of a decent pie, I can hardly believe the city's culinary transformation. Once, the best pizza that could be found was limited, in my experience, to Tomasso's in North Beach. I...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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