World Pizza Champion Bruno DiFabio and Restaurateur Steve Cioffi prepare to open ReNapoli, a contemporary pizzeria which will feature old world styles of America’s favorite food. An added twist will be the addition of Chicago Italian Beef Sandwiches. ReNapoli is set to open mid January of 2011.
Bruno, a seasoned restaurateur / chef, a media darling, and a 5 time world pizza champion, and his partner and former apprentice Steve Cioffi, are adding the finishing touches to their restaurant located on Sound Beach Avenue in the charming community of Old Greenwich, CT.
One such final component is the installation of the pizza ovens – one is wood-fired and the other is a traditional brick floor oven, which will produce three styles of pizza. Romana (“Poolish” dough method, 72 hour fermentation) is a 12” x 24” pan pizza that is divided into three parts, offering toppings that bring pizza lovers through three taste components utilizing sweet and savory flavor palettes. For example, one can start from the left with cherry tomatoes, black olives, basil and garlic, and move on to the middle section of soppressata, arugula and parmigiano, and the last part with fig jam, prosciutto, gorgonzola and balsamic glaze.
Napoletana style, a thin crust pizza, is cooked in a 900? wood-fired oven, and is made with the finest Caputo 00 Flour, Frantoia extra virgin olive oil, Trapani sea salt, Sicilian oregano, and Fior di Latte mozzarella. This is the style of pizza that won DiFabio The World Pizza Cup in Naples, Italy. Red and white varieties include: “Marinara” of San Marzano tomatoes, garlic, anchovies and capers; and “Mushroom” with wild mushroom puree, pancetta, 60-day aged mozzarella and smoked mozzarella.
New York Pie, known for its chewier pizza crust, (“Biga” dough method, 2 day cold rise fermentation) is made with tomatoes from Modesto, CA, and a Milk and Dairy Board 5 star rated whole milk mozzarella from Wisconsin. A thicker Sicilian version is also offered, which is double fermented, twice baked and worth the extra wait.
Pizza toppings and sandwich ingredients are all artisanal and rather unique. The vegetables are grown organically and locally when possible, and meats are made locally by artisinal butchers and makers of cured meats. Arthur Avenue is one such destination resource.
In addition to ReNapoli (“King of Naples”, named for DiFabio’s pizza champion award in Naples, Italy) pizzas, the guys will also be offering an array of salads, sandwiches, appetizers, pasta dishes, and what will soon be “the” sandwich in the tri-state area, and currently only offered at ReNapoli, called the Chicago Italian Beef Sandwich. The beef is slow roasted for ten hours with Italian spices, thinly sliced and placed on a Terranova rustic baguette, topped with hot giardiniera vegetables, and then dipped into the beef au jus. “It is the best sandwich ever,” beams DiFabio. The sandwich can be enjoyed straight or with accoutrements such as cheese, vinegar peppers, or even house made fennel sausage.
DiFabio, a co-owner of the International School of Pizza in San Francisco, California, the only pizza school of its kind in the U.S. and is accredited and backed by the oldest pizza school in the world in Caorle, Italy (Scuola Pizzaiolli Italiani), teaches pizza technique, theory, and the history of pizza. Concentrating on scientific principles of dough making, the ISP certifies chefs from around the world who want to add pizza making to their resume, many of whom are restaurant owners.
ReNapoli’s modern décor is doused in sharp black and white, as seen its flooring and the mosaic tile dome shaped wood-fired oven. The walls pay homage to all things pizza. ReNapoli will seat up to 20 people. The bulk of the business is set up for take-out and delivery and corporate catering. Patrons can bring their own beer/wine. Parking is found on the street and a public parking lot is in the back of the restaurant. Open 7 days a week for lunch and dinner.
ReNapoli joins the World’s Best Pizza group of restaurants that include: Amore Pizza in Scarsdale, NY; Pinocchio Pizza and Pasta in New Canaan and Wilton, CT and Pound Ridge, NY; and Marco Polo Pizza in New Haven CT. DiFabio also owns restaurants in San Francisco and is currently opening another location in NYC.