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Apizzo: Pawacatuck Pizza

2 Ratings: 5.0
A mellow pie in Sotheastern Connecticut
1 review about Apizzo: Pawacatuck Pizza

Apizzo: Pawcatuck Pizza

  • Mar 8, 2010
Rating:
+5

What struck me immediately, was the ambiance of the place. Stefan Ambrosch the co-owner, and operator, explained to us, that the restaurant was completely designed with his own personal vision of what a great pizzeria should be.

This pizzeria, while mdern and clean had a very down home feel. I felt I was visiting a friend who loves pizza.

Next, I was amazed at the ornate wood fired pizza oven. Imported from Italy, it is, very attractive, yet functional. The entire restaurant was re-designed around the oven, once it had been installed.

Before our pizzas had arrived, Jon F. and I cornered Stefan in the kitchen and hammered him with a whole range of questions. Stefan was gracious and polite as he answered each query.

He told us his philosophy of pizza. ("I love pizza. Always have, always will.") He also explained the pizza operation is a family effort with his brothers, Ben and Jeff making pizza and serving pizza. ("I couldn't do this without my brothers here".) The rest of the wait staff also has strong family ties.

He went into depth about his pizza influences. (He gave appreciation to: New York Pizza, Pepe's, authentic Neapolitan pizza as well as Legend of Pizza, Chris Bianco and noted pizzaiolo, Anthony Mangieri.



Jon F. and I peppered him with so many questions, that by the time we were finished with the interview, our party had nearly comsumed all of our ordered pizzas.

Not to worry explained Stefan, as he personally created a Margherita and a Prosciutto and Arugula so we could taste the pizzas right out of the oven.

The pizzas were in a word, simply amazing.

The crust, the crust, the crust!

Slightly charred in spots, this added to the pizza experience. The fact the dough is given a 48 hour ferment, was clearly evident. Light, airy, tasty, with a full flavor.

You read it here first: Stefan Ambrosch is one of the rising super stars of pizza. He is a young gun, and that's a fact. I predict that his pizza will just get better and better.

Given the fact that Stefan, is able to share his responsibilites and passion for pizza with his brothers, ensures his longevity.

You can visit the apizzo Pizzeria Napoletana website, to find directions and more information. Jon F. and I will be releasing more of the interview with Stefan in the near future, so stay tuned.

If you are planning to go on your own pizza quest, I want to encourage you to visit: apizzo Pizzeria Napoletana. You will not be disappointed. And if you go now, you may not have to wait in line.

This is the kind of pizzeria, where, people will gladly wait in line for this amazing pizza.

Apizzo
59 West Broad Street
Pawcatuck, CT 06379

860-599-2222

Monday: (Closed)
Tuesday - Friday: 4:30 pm to 9:30 pm
Saturday & Sunday: 11:30 am to 9:30 pm


pizza in Pawcatuck, Good Will to Westerly,

 

Albert Grande and Stefan Ambrosch at Apizzo The Wood fired Oven at Apizzo An Apizzo Pizza It's all about the crust...

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March 14, 2010
Great review, Albert. This sounds awesome! :)
 
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