Om Nomz Hero note to Self: After eating at 2 Neapolitan pizza joints in succession under an hour, I have come to the conclusion, it is not possible for me to get tired of eating Neapolitan pies
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| Hidden on Lorimer Street- sadly they do not sell furniture nor books |
When I first discovered the joys of a Neapolitan style pizza, one of the places that I first visited was Olio Pizza e Piú. It was somewhat hip, new and also had a crazy Italian sounding name with accents and such so I had to try it. In addition, their main guy was a man named Giulio Adriani, which is a sorcerer of pizza, I mean if you ever see a picture of the guy, he looks like Dumbledore (hey, it’s a Harry Potter weekend right?) decked out in Caputo flour gear.
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| More awards, plaques on the wall than my Doctor's off |
To say this man knows Neapolitan pizza is an understatement, it is asking if Jay-Z knows how to rap. He is an instructor for the Vera Pizza Neapoletana association (VPN) which teaches and certifies Neapolitan pizza joints all over, straight up Obi Wan status. Unfortunately, the pies at Olio were on the level of “ehh” and wet and I never went back. Adriani has recently showed up back on the pizza radar with the quiet opening of Forcella, in March and SeriousEats recently did a profile on the place giving it a rave review, I needed pizza, pronto.
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| As they say on Cribs- where the magic happens |
Located in Brooklyn, a few blocks down from the Lorimer stop I came here from brunch and arrived a little after 12. I apparently was the first one there and had that awkward moment of standing in the basically empty space and roaring pizza oven, wondering if it was open. For future reference, they open at noon for brunch and in my defense, no where on their website or online menu does it say what time they open. After a bit of a rocky start, I ordered a Capri salad and since I got there stupid early, I wanted to try the fried pizza mentioned on SeriousEats, however, Adriani was not in yet so I opted for the other interesting and brunch suited pie, the Carbonara. Food After the Jump!
