L’Antica Pizzeria da Michele Arrives in New York Metropolis

L’Antica Pizzeria da Michele, some of the well-known pizzerias on the planet with a pedigree courting again to at the very least 1870, has opened its first location on the East Coast—in New York Metropolis’s West Village, to be exact.

The unique pizzeria, a tiny store positioned on By way of Cesare Sersale in Naples, affords simply two pizzas: the Marinara and the Margherita. However the firm’s American areas—together with one in Hollywood and one in Santa Barbara, California—expanded the menu with Individuals’ tendency towards conspicuous consumption in thoughts.

The Hollywood menu consists of the Piece of the Pie (fior di latte, smoked provolone, oregano, basil, and sliced San Marzano tomatoes); the Arugula & Prosciutto (double fior di latte, pecorino, basil, arugula and prosciutto); and the Truffle (double fior di latte, pecorino, basil, shaved black truffles and truffle oil).

In accordance with Meals & Wine, the New York outpost will function at the very least one well-liked pie from each the Hollywood and Santa Barbara areas: the Diavola, that includes tomatoes, fior di latte, pecorino, basil and spicy salami. It should additionally supply dishes just like the fritto misto and fried zucchini flowers.

However Head Pizzaiolo Michele Rubini instructed Meals & Wine that the Margherita continues to be tops in his ebook. “It’s the proper stability of tomato and cheese,” he mentioned. “It’s my favourite pizza, no query.”

In accordance with L’Antica Pizzeria da Michele’s web site, the U.S. areas observe the identical centuries-old recipes and methods as the unique and import a lot of their substances from Italy. Proprietor Francesco Zimone designed every restaurant, drawing inspiration from his childhood in Naples however including trendy California parts.

See also  5 Festive Concepts for Celebrating the Holidays at Your Pizzeria

“Having lived in Naples and eaten on the unique Da Michele many occasions, I can verify this pizza hits all of the notes as the unique,” Maria Yagoda wrote in Meals & Wine, describing the Margherita. “The middle is completely floppy, the perimeter completely puffed and chewy. The tomato sauce and cheese are ideally balanced and bursting with taste.”