After reading an article in the newspaper explaining the efforts that went in to the training and preperation involved in creating this new dining spot, two of us went for lunch to check it out.
It was a beautiful day, so we selected a table outside and received a very warm greeting. One of the owner's came over, and after being informed we were pizza snobs, she told us that they like pizza snobs. Good sign.
Very simple menu, some salads and pizzas, with an explanation of the process entailed in getting certified as a Neapolitan pizza maker. We asked for suggestions, and chose the two pizzas she recommended.
We also met her husband, the chef, and he took us on a tour of the kitchen. The oven was imported from Italy and is a work of beauty. It uses natural wood fuel and ranges in temp from 800-1200 degrees, necessary to cook a pizza in 90 seconds per the certification standard.
We chose two small pizzas, just the right amount for us.
One had fontina cheese, roasted mushrooms and carmelized onion, the other fresh mozzarella, aruga, proscuittio and reggiano parmesan.
Both used very high quality ingrediants and were delicious. They even modify the water and make it available for drinking.
Will definitely return.
Located at 410 and Blanco.
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