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According to their website, Pizzeria Orso is set to open this upcoming Tuesday, June 8, in Falls Church Virginia. Simple Pizze: Six selections ranging from $7 to $12 in price I have a hunch this place will be different from some of the newer pizzerias which have opened in the area over the past couple of years in that the owner, Rich Pugh, is a bona fide pizza enthusiast. Pugh been making pizzas at home for some time and has put in the leg work researching technique and ingredients. He also realizes that while his pizzas are heavily influenced by Neapolitan pies, his pizzas are not truly Neapolitan….so he has opted to call them [...] As I previously mentioned, the New York Times recently ran a piece about Donatella Arpaia’s upcoming Manhattan Neapolitan pizza joint, Donatella. The article focused on her 5 TON brick oven, which is to be constructed on site, and mentioned that well respected pizzaiolo and teacher, Enzo Coccia, would be building the oven. As I posted recently, Forno Napoletana is an esteemed builder of low domed, traditional Neapolitan pizza ovens and these things are some pretty serious hardware. With Forno Napoletana ovens already operating at pizzerias such as Salvo in Napoli, Il Pizzaiolo in Pittsburgh, Franco Manca in London and with Pupatella having now ordered one for its upcoming Arlington, Virginia storefront, one had to wonder [...] I’ve kept quite about this for a couple of weeks now, but Donatella Apraia is going to open a Neapolitan pizzeria in Manhattan, to be called Donatella. This has been made public by the NY Times today. Sky Dylan-Robbins, whose excellent video series, Un Americana In Italy, which includes such videos as the making of pasta in the town of Gragnano and the making of Parmigiano-Reggiano, has just released Episode 11 in the series: La Farina Napoletana, where she visits the Caputo mill, makers of one of the highest quality pizza flours in the world. It’s [...] |
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