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2010 June: Did You Know?


Domino’s has been named our Chain of the 12 months twice 2003 and 2010
KA-CHING America’s 10 largest pizza corporations management greater than 23billion in income

Based on a latest PizzaToday.com Internet ballot, 62 % of respondents mentioned their ovens are fired by fuel
There are 3,783 pizzerias in Ohio
Nella Pizzeria Napoletana / Caputo’s Pizzeria / The Dons’ Wooden-Fried PizzaNella Pizzeria Napoletana

2423 N. Clark Avenue
Chicago, Illinois 60614
(773) 327-3400

Sure, we all know Chicago has numerous stellar pizzerias, and you’ll depend Nella amongst them. That is true Neapolitan pizza. Behind the scenes is Italian-born Nella Grassano, one among solely two ladies within the U.S. to have earned the accreditation of Pizzaiola D.O.C., and Scott Harris, the co-founder and chef of Francesca’s Eating places. They be a part of a hard-working oven made out of volcanic ash and a menu of conventional Neapolitan favorites. We fell in love with the basic Romana: tomatoes, mozzarella, capers, black olives, olive oil, anchovies and oregano.

Caputo’s Pizzeria
4229 Foremost Avenue
Philadelphia, Pennsylvania 19127
(215) 483-2780
www.caputospizzeria.internet

Situated in Philly’s modern Manayunk space, Caputo’s Pizzeria has an extended listing of specialty pizzas that includes recent elements and loads of choices. However whereas pizza may be the secret right here, there are additionally calzones, stromboli and sandwiches. You’d be remiss to not strive the cheesesteak menu –– there’s a full 12 ounces of meat on each sandwich!

The Dons’ Wooden-Fired Pizza
21018 South Financial institution
Avenue Sterling, Virginia 20165
(703) 444-4959
www.thedonspizza.com

This isn’t an unusual pizzeria slinging pepperoni and sausage. Right here you’ll discover a conventional Caprese salad and upscale toppings starting from pancetta to roasted rosemary rooster and artichokes. We expect the Tommy Weapons Tomato & Mozz is divine. It options recent basil, The Dons’ recent mozzrella, sliced tomato, Parmigiano, Romano, sea salt and olive oil. Now that’s Italian!

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