Add exceptional components - the burrata and prosciutto crudo pizza, for example, is topped with San Marzano tomatoes, mozzarella fior di latte, luscious burrata from Puglia, and 20-month-old prosciutto di Parma - and you have the recipe for pizza perfection. Why this pie: Ambrogio’s specially created dough, made from organic Italian Petra flour and allowed to rise for 48 hours, results in an impossibly thin and crispy crust. The name Ambrogio15 is an homage to both the patron saint of Milan, Ambrogio, and the width of their pizzas, 15 inches. The buddies are clearly going for full pizza domination, collaborating with famed Michelin-starred Italian chef Silvio Salmoiraghi on a next-level gourmet pizza menu. Joining their stylishly casual spot in Pacific Beach and stand at the Little Italy Food Hall this spring will be a third location at The Sky Deck at Del Mar Highlands Town Center. What: A trio of young friends from Milan - Giacomo Pizzigoni, Andrea Burrone, and Luca Salvi - catapulted San Diego’s pizza scene to new heights in 2016 with their Milanese-style pies. And the region’s recent influx of chefs and restaurateurs from Italy - who import with them massive wood-fired pizza ovens, primo Italian 00 flour, prosciutto, San Marzano tomatoes, fresh mozzarella and more - has only enriched the quality. Yes, even New York.įrom traditional thin-crust Neapolitan to square pies and top-of-the-line toppings, pizza perfection can be found throughout the county, whether from a mom and pop, red-sauce Italian eatery or a trendy, upscale restaurant. #certifiable.”Īt the risk of being certifiably sliced by critics and pizza snobs on both coasts, this Bronx native is going to reopen that (Pandora’s) pizza box by declaring that San Diego rivals any of America’s best pizza cities.
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