We went to a restaurant
called “Settebello” in Oxnard tonight with two members of the Good Sam staff
that help us with our work. They
are called Account Coordinators or “AC” for short. We really are grateful for the assistance they provide and
wanted to show our appreciation.
Settebello is a restaurant chain that started in Henderson, Nevada and
now features seven locations specializing in authentic Napoli styled pizza
importing almost all of their ingredients from Italy for their “made from
scratch” pizzas. Curious about the
process I learned the following from their website:
The style of the pizza is
called “Pizza Napoletana” using soft dough. It is cooked in a wood-burning oven,
taking only about a minute giving the pizza a very distinctive style. Pizza in Napoli is soft and foldable. The
people in Napoli generally eat pizza with a knife and a fork because it is
considered “wet” compared to American style pizza. Blackened char spots on the
pizza crust occurs from being cooked in a blistering hot, wood-burning oven.
The oven at
Settebello was handmade by artisan oven makers in Napoli, Italy. The brick floor
of the oven is made with "Biscotto di Sorrento" and each brick is hand
pressed in Salerno, Italy. The mortar holding the bricks together is composed
of volcanic sand from Mt. Vesuvius! A handmade, wood burning, artisan oven can
properly cook a Pizza Napoletana in about one minute using an oven temperature
of around 1000 degrees.
Using a wood pizza peel dusted
with a little flour, the "pizzaiolo" (pizza maker) transfers the
garnished pizza using a rotary movement. The pizza slides rapidly with a quick
wrist movement onto the cooking surface of the oven. You can get fairly close to the oven to view the process and
watch the movement described above.
Check out their website at:
http://settebello.net
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