The Gastro: Pizzeria Delfina, Webisode #1
So here we are, at Pizzeria Delfina, with Executive Chef and owner, Craig Stoll, and his head pizzaiolo, Anthony Strong. In future segments we’ll explore the Gastro District with Anthony and we’ll sit down with both Craig and Anthony to discuss their culinary vision and pizza philosophy, which I found to be extremely thoughtful. You’ll get a first taste of it in this opening segment as we hear all about their flour (Caputo), the cheese (locally farmed fresh mozzarella curds made into smooth pulled mozzarella balls right in the Delfina kitchen — we have a whole segment coming on that!), and the vibrant tomato sauce, as well as the baking choices that distinguish the Delfina pizzas from, say, Naples-style pizzerias.
One of my favorite things about Pizzeria Delfina has always been the side dishes — you’ll see some of them in the windows and shelves above the pizza station. I especially love the marinaded cauliflower and also the grilled asparagus with guanciale and lardo buttered breadcrumbs. The pizza definitely is the star but I feel like the supporting cast are all worthy of Oscar nominations too (or maybe James Beard nominations — Craig has already won a Beard Award for his work at Delfina, which has long been regarded as the top Italian restaurant in San Francisco). In many ways, Delfina and Pizzeria Delfina are to SF what Mozza and Pizzeria Mozza are to LA — a world class osteria next door to a world class pizzeria — something for everyone! I think you’ll love these segments — I certainly loved filming them and visiting with these two deeply passionate chefs. Here we go….
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