David McNair

Hot bites: New Neapolitan pizza place opening

In Food & Wine, Restaurant opening on July 18, 2014 at 3:04 pm

dish-pizza-shay-aLooks like some authentic Neapolitan Pizza is coming to (well, near the DTM) in the form of a place called Lampo, the brainchild of a couple of MAS and Tavola chefs, who’ll be taking over The Farm Cville space (they’re moving to a larger location) next to Spudnuts. This is good news for pizzaphiles, as the Neapolitan is the real thing, a 200-year old recipe using a special flour from Naples, called cabuto, and fired up in a wood-fired oven that reaches temperatures up to 800 degrees. It’s cooked fast and hot in only 60 to 90 seconds, and best eaten right on the spot. There’s even an Italian association that protects the professionalism of the pizza makers in Italy and around the world, making sure real Neapolitan Pizza is made according to tradition, called the Associazione Verace Pizza Napoletana (AVPN). Look for it to be open sometime in the fall.

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