The pizzeria where food is art and love
Trip Start Jan 11, 2007
94Trip End Jan 15, 2010
Map your own trip!
Show trip route
Tony spoke to us in English the first night we came to the restaurant, and told us about his trips to America and how he enjoyed New York City. He told us stories about his newborn son and introduced us his mama, the grandmother or Nonna of the baby. Many of her recipes are used in the restaurant, so when our pasta dish was particularly good and we knew it was Nonna's recipe, we made sure to tell her it was delicious. On a return visit, we brought a small gift of some baby bibs with baseballs and footballs, and another small baby item. Nonna and Tony were both thrilled, and now we seem to be practically family members. Since then we are greeted with the more informal "Ciao" and Nonna always lets Tony know that we have arrived for dinner if he is in the kitchen. Tony introduced us to his wife and his baby when they visited the restaurant, and we were given a small gift in honor of the baby's christening service as a token of friendship.
Antonio is the single waiter who efficiently and patiently serves all the customers, no matter how busy the restaurant may be. We have not been formally introduced to the Pizza Man, but I love to sit near his wood-fired oven and watch him work. He is a master. For our first three or four visits we sat near the pizza oven, and watched him toss, stretch, and shape the dough, add the toppings and know exactly how long to cook each pie so that it came out with the perfect crispy bubbly thin crust. We finally said hello, asked him about his work, and offered him a glass of our wine as a small gesture of appreciation for the terrific pizzas he made us that night. He said thanks and that the wine was great, because water or beer would make him sweat too much. He told us that he makes about 100 pizzas a day. We calculated that if he is roughly 40 years old and has been making 100 pizzas a day for 20 years, he could have made about 650,000 pizzas by now. I need to learn more Italian so that I can ask him about his work and his pizza-making skills. He is very dedicated to his craft, and in my mind I have already thought about how much we will miss Tony's and his pizzas and this little corner of Italian life when we return to America, even though that may not happen for several years. Where will we go to find pizza and people this special in America?