| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
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#11
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| Boy - now that is a lot of pressure on Antica! If you go, Jose should be making pizzas...tell him that Jay from Dallas said hi! He trained me on making Neapolitan pizzas. I am trying to convince him to move to Dallas. The margherita or the one with ricotta hidden in part of the crust are my favorites... Good luck and I hope you like it! Jay |
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#12
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| Barbara, Do you have any favorites out your way. Pasadena is beautiful (wide roads, Spanish-style houses and great trees -- at least that's my memory). Do you have a good Italian restuarant or pizzeria to the east? James
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#13
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| Sadly, there is only one restaurant we have discovered. It is a good one, but expensive. Tre Venezie on Green Street in Pasadena - great chef. While there are many other Italian restaurants, they just don't cut it, they are no way close. We lost 2 of our favorites this year. Best restaurants are in Hollywood area and West Los Angeles - possible in the west valley but we don't live close. Pasadena has some good places, but a big shortage of acceptable genuine Italian places. Most is really American Italian, or Armenian owned Italian - which is really not Italian. One restaurant which used to be good is no longer worth visiting - the kitchen degenerated. We are in a desert here. Cooking at home is the best option, nobody can make good pasta, pizza or decent Italian food except for Tre Venezie. Who can afford $75 per person often? |
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#14
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| i came across an extensive review of mozz a while back which reported that their crust is extremely "crackery" and that a cornice was virtually nonexistent - the review went on to add that both qualities were intentional and that mozza was not trying to reproduce a true neapolitan pie. the reviewer wasn't crazy about their pie. a google search would probably turn up the review if interested... |
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