Pizza Napoletana Durham NC By Chef Manuel S Pellegrini
in Durham NC the search for authentic Neapolitan style pizzas in these parts was, one might say, a cake proposition in heaven.
You could find New York-style pizza by the dozens, of course, but the pizza that was actually sold in Italy and that many fans considered that the ideal of the Platonic pizza was nowhere to be found.
From a real Italian pizzeria from your door in Durhám with the help of a well-known Italian chef in the United States Manuel S Pellegrini, the project took the most authentic way.
In TREFORNI PIZZA 1125 W. N.C. 54, Durham
They take the pizza Neapolitan tradition very seriously, using an ardently hot wood oven - 900 degrees, more or less - to produce thin pizzas, crusted with blisters in about 90 seconds.
Those charred blisters on the edge of the crust do not mean that the pizza is burned. They are the precious marks of an appropriately hot oven, and connoisseurs call them leopard spots. Feel free to throw that little jargon into a conversation with your dinner companions. You can impress them even more by referring to the edge of the bark as the cornice.
All the products that are used are imported directly from Italy Tomatoes, mozzarella, flours, Evoo and personally selected by owner Owner / pizzaiolo Dave Diggins and the Italian chef Manuel S Pellegrini, offering their comensale the authentic taste of the real napoletana pizza .
Whatever you do, you think that the Neapolitan pizzas are served whole, and have an average diameter of about 12 inches, a generous portion per serving is not served.
I invite you to know this place so that you can really make a jump in Napoli without taking a plane.
Chef Manuel S Pellegrini make margherita pizza
You could find New York-style pizza by the dozens, of course, but the pizza that was actually sold in Italy and that many fans considered that the ideal of the Platonic pizza was nowhere to be found.
From a real Italian pizzeria from your door in Durhám with the help of a well-known Italian chef in the United States Manuel S Pellegrini, the project took the most authentic way.
In TREFORNI PIZZA 1125 W. N.C. 54, Durham
They take the pizza Neapolitan tradition very seriously, using an ardently hot wood oven - 900 degrees, more or less - to produce thin pizzas, crusted with blisters in about 90 seconds.
Those charred blisters on the edge of the crust do not mean that the pizza is burned. They are the precious marks of an appropriately hot oven, and connoisseurs call them leopard spots. Feel free to throw that little jargon into a conversation with your dinner companions. You can impress them even more by referring to the edge of the bark as the cornice.
All the products that are used are imported directly from Italy Tomatoes, mozzarella, flours, Evoo and personally selected by owner Owner / pizzaiolo Dave Diggins and the Italian chef Manuel S Pellegrini, offering their comensale the authentic taste of the real napoletana pizza .
Owner / Chef Dave Diggins and the Italian Chef / Pizzaiolo Manuel S Pellegrini
I invite you to know this place so that you can really make a jump in Napoli without taking a plane.
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