Alameda chefs making pizza in the Italian tradition

Sept. 15, 2004

Alameda Times-Star: ALAMEDA, Calif. — Here in the United States, pizza is often a far cry from its Neapolitan ancestor. How did such a pure, simple, honest dish turn into a puffy-crusted, cheese-stuffed, meat-laden, buy-one-get-one-free-with-an-order-of-two-24-ounce-Cokes monstrosity?

Thankfully, a backlash is taking place here in the Bay Area, as a number of notable chefs are leaving posts at high-end restaurants to open neighborhood pizzerias serving up simple yet extraordinary pizza pies.

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Topics: Independent Operation , Pizza Toppings

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