Hi All and Welcome Back,<\/p>\n
My brother, Harry, was with me the day we discovered Pizzeria Beddia<\/em> about eight years ago and then, together, we watched as Joe Beddia rocketed to superstardom in the pizza world (not because of us, but our timing was pretty good, as we were just ahead of the masses, reinforcing our belief in our own early detection radar skills about these kind of things). So, when Harry called me a few weeks ago, excited to have found “the next Pizzeria Beddia,” I took him very seriously. He then introduced me to Dave Ravanesi, the founder and solo pizzaiolo of Ravanesi’s Pizza Napoletana,<\/em><\/strong> in Glen Mill, PA (just outside of Philadelphia, on Baltimore Pike for those who know the area). Ravanesi’s<\/em> is currently one of the worst kept secrets in Philly, in that word of mouth is rapidly spreading the buzz without the help of any social media. By the time you read this, it will probably be even harder to get a pizza there, but the key is to call a day ahead and order your “dough(s)” before you show up. \u00a0Without that, fahgetaboudit <\/em>(though Dave sometimes has extra doughs available for newbies who didn’t know any better). \u00a0Here’s the number: (484) 840-8912<\/strong>. \u00a0Tell whoever answers that you heard about them here on Pizza Quest<\/em> (that and about $25 bucks should get you a dough ball, soon transformed into a pizza). Before you go, be sure to listen to this fun conversation, in which Dave and I digress all over the map, from pizza, to jujitsu, to country rock (yes, he’s also a published song writer), to the passion, dedication, and drive it takes to become a true craftsman. Hey, act quickly; the secret is out….<\/p>\n