How to Make a Wood-Fired Pizza: Osteria Acqua & Farina’s Attilio Reale Explains[trip4food.blogspot.com]
How to Make a Wood-Fired Pizza: Osteria Acqua & Farina’s Attilio Reale Explains[trip4food.blogspot.com]
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How to Make a Wood-Fired Pizza: Osteria Acqua & Farina’s Attilio Reale Explains
Attilio Reale has been making wood-fired pizzas for 25 years.Originally from Naples — Italy, not Florida — he grew up in northern Italy. And his pizza closely mimics his background.
“My pizza style is close to the Napoli style with an influence from the north,” says Reale in his melodious Italian accent. (In Naples, there are all kinds of rules about exactly how pizza must be made.) “Not all people like the Napoli style. I’ve worked everywhere. I try to make a pizza that everyone likes: crispy and soft at the same time.”
See Also:
- Ovenella in Boca Raton: Wood-Fired Oven Pizzas and Lots of Cheese and Garlic
- South Florida’s Ten Best Pizzas
- Coal-Fried Pizza: is it Charred or Just Burnt?
Reale has worked as a pizza-man and pizza consultant all over the world: New York, Mexico City, Panama, Connecticut. He has also picked up some high-profile jobs in south Florida ranging from Spris,on Lincoln Road; to the Setai, Miami Beach; to Martorano’s Italian-American Kitchen at the Hard Rock Casino. Now, he has taken the wood-fired pizza helm at How to Make a Wood-Fired Pizza: Osteria Acqua & Farina’s Attilio Reale Explains
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