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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