by Albert Sapere

Eduardo de Filippo ate his pizza near the oven, because when pizza gets cold it’s another thing. To bring a pizza rapidly to the table is of essential importance as well as politeness and professionalism, which increase the value of dough and the research on food raw material. The San Giorgio Brothers understood this concept and invested in young staff that has been trained in internships at Osteria Francescana and at Don Alfonso’s. Credits to the wine list. To have a wine list with 200 extraordinary labels is a big challenge in a pizzeria. This is of course a starting point and not an arrival.

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