Cafè Porta AlbaCafè Porta Alba LLC di Vincent Pugliese
This little gem has a European feel and handmade, wood-fired Neapolitan pizzas ' the dialectical opposite of American chain-made pies. Plus, the desserts are divine.
558 N. Midvale Blvd (across the street from the entrance to the Sundance CinemasZip code:
0016084410202E-mail: email@example.comWeb site: www.cafeportaalba.comMore info:
Open 7 days a week for lunch and dinner
Mon. - Sat. 11 a.m. - 10 p.m.
Sun. 11 a.m. - 8 p.m.
Take out available
We accept reservations for groups 6 or more
What's the Porta Alba story?
Pugliese: I grew up on true pizza Napolitana. I lived in New York for years, promoting cultural events for the Italian consulate. My wife and I moved to Madison 10 months ago because she works for Lands' End. I always wanted to have a restaurant like this, and Madison seemed perfect for it. We just opened six weeks ago. The name comes from the first pizzeria in Naples, which opened on Porta Alba square in the 1830s. Before that pizza was street food ' the ovens were on carts.
Bryant: My wife and I also came here from New York recently because of her position at Lands' End. Vicente and I met at a Lands' End party, and now we're almost brothers! I'm a stonemason by trade. I had a construction company in New York, and in London before that. I agreed to build Vicente's pizza oven. He explained the menu to me ' he was very excited, and I loved the idea. We decided to go in together.
Your best pizza?
Pugliese: They're all classics. We're in the process of being certified by the Maestro Pizzaiolo of the Verace Pizza Napoletana Association, a nonprofit agency that makes sure the restaurants it approves make their pizza according to standards set by the Italian government. There's only a handful of VPN-certified pizzerias in the U.S. even New York just has two. The Margherita's the queen of pizza Napolitana. It's also the queen's pizza. I love the Margherita, it's so simple. Less is more when the ingredients are good. One customer said he hadn't had pizza like ours since he was stationed in Naples during World War II. That says it all.
Bryant: We use the same flour mix the queen tasted ' still from the same mill in Naples. We import an exceptional sauce made from San Marzano tomatoes grown in the volcanic soils below Mount Vesuvius. The fresh mozzarella is from Wisconsin. It's excellent, and much better than importing it frozen from Italy. It's a small place ' we get to chat with everybody. Everyone has a good time. We've made some good friends here. It's about people as much as food.
Vicente Pugliese & Dave Bryant
Isthmus - The daily Page
Susan Kepecs on Thursday 11/02/2006,
Our contact details:
Web site: www.cafeportaalba.com
Address: 558 N. Midvale Blvd (across the street from the entrance to the Sundance Cinemas
Visualizzazione ingrandita della mappa
Zip code: WI 53703