I adore the simplicity of the Bufala Verace with San Marzano tomatoes, fresh mozzarella, basil and olive oil.Īt Cibo Urban Pizzeria in downtown Phoenix's Roosevelt Row neighborhood, the Rustica (mozzarella, prosciutto crudo and arugula) and the earthy Tartufata (mozzarella, mushrooms, prosciutto and truffle oil) are my faves. Each V.P.N.-certified pizza bakes for just 60-90 seconds at 905 degrees in a hand-built oven. Elevating flour and water, Pomo uses a slow-rising sourdough made from organic wheat flour from Naples and Mediterranean sea salt. The Wiseguy (wood-roasted onion, house-smoked mozzarella and fennel sausage) and the Rosa (red onions, parmigiano reggiano, rosemary and Arizona pistachios) are my current go-to’s.Īt Pomo Pizzeria Napoletana, Chef Matteo Schiavone brings 30 years of experience in Italy to diners in the Valley at four locations. He is the only pizza chef to win a regional best-chef award from the James Beard Foundation, and his pie has been rated as the best pizza in America by Bon Appétit, Rachel Ray, Andrew Zimmerman, and former New York Times culinary journalist and Serious Eats founder Ed Levine.īianco’s empire has now expanded to two locations in Phoenix, plus his sandwich shop, Pane Bianco, that serves the pizzeria's pies at dinner. And it’s a good thing, because Phoenix is blessed with some of the country’s best pizza purveyors-two of which are certified by the Vera Pizza Napoletana, or V.P.N., an association that authenticates the pizza standards of Naples.Ĭhris Bianco was the first Phoenix pizza maker to garner national attention. There’s no pair of skinny jeans so important to me that I would jettison pizza from my diet. I could never bring myself to eat there again. An episode in my 20’s involved a weepy breakup, slimy eggplant, a soggy crust and a sympathetic waiter in a trendy trattoria. I’ve sampled thicker, doughier crust, but I always return to the gold standard: a thin crust with a good char. I’ve eaten pizza when I was broke and pizza when I was flush. I’ve enjoyed breakfast pizza with fried eggs and dessert pizza with caramelized apple slices sprinkled with cinnamon. I also love cold pizza, which I sometimes eat while standing over my kitchen sink. I love piping-hot pizza-I’ve scalded the roof of my mouth many times in my impatience. In Providence, Rhode Island, I sunk my teeth into a chewy, grilled crust so smoky it was like swallowing a campfire. Two decades ago, in the shadow of the Vatican, I consumed a remarkable pie topped with curls of radicchio and wisps of fresh ricotta. (Thats just a bit north of Naples, if youre keeping score. But the part of my brain that catalogs food memories is inhabited by at least two pizzas of sublime distinction. Cibo is located in a 1913 bungalow in downtown Phoenix that has been restored by owners Tony and Karen Martingilio their son, Michael and the pizzaiolo there, Guido Saccone, who grew up in Caserta, Italy. Most pizzas are consumed quickly and then forgotten. One pizza lover eats her way through the upper crust of Phoenix’s formidable pizza scene
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