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2010 June: Did You Know?


Domino’s has been named our Chain of the 12 months twice 2003 and 2010
KA-CHING America’s 10 largest pizza firms management greater than 23billion in income

In line with a latest PizzaToday.com Internet ballot, 62 % of respondents mentioned their ovens are fired by fuel
There are 3,783 pizzerias in Ohio
Nella Pizzeria Napoletana / Caputo’s Pizzeria / The Dons’ Wooden-Fried PizzaNella Pizzeria Napoletana

2423 N. Clark Road
Chicago, Illinois 60614
(773) 327-3400

Sure, we all know Chicago has numerous stellar pizzerias, and you may depend Nella amongst them. That is true Neapolitan pizza. Behind the scenes is Italian-born Nella Grassano, one in all solely two ladies within the U.S. to have earned the accreditation of Pizzaiola D.O.C., and Scott Harris, the co-founder and chef of Francesca’s Eating places. They be a part of a hard-working oven comprised of volcanic ash and a menu of conventional Neapolitan favorites. We fell in love with the basic Romana: tomatoes, mozzarella, capers, black olives, olive oil, anchovies and oregano.

Caputo’s Pizzeria
4229 Predominant Road
Philadelphia, Pennsylvania 19127
(215) 483-2780
www.caputospizzeria.web

Positioned in Philly’s trendy Manayunk space, Caputo’s Pizzeria has a protracted listing of specialty pizzas that includes recent substances and loads of choices. However whereas pizza is likely to be the secret right here, there are additionally calzones, stromboli and sandwiches. You’d be remiss to not attempt the cheesesteak menu –– there’s a full 12 ounces of meat on each sandwich!

The Dons’ Wooden-Fired Pizza
21018 South Financial institution
Road Sterling, Virginia 20165
(703) 444-4959
www.thedonspizza.com

This isn’t an bizarre pizzeria slinging pepperoni and sausage. Right here you’ll discover a conventional Caprese salad and upscale toppings starting from pancetta to roasted rosemary hen and artichokes. We predict the Tommy Weapons Tomato & Mozz is divine. It options recent basil, The Dons’ recent mozzrella, sliced tomato, Parmigiano, Romano, sea salt and olive oil. Now that’s Italian!

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