John Corsi opened Pizza e Vino Cellar 849 so he could make the kind of pizza he longed for but couldn’t find in Michigan. He started with an Italian-built wood-burning, domed, stone oven able to cook at a temperature of over 900 degrees. He wanted guests to feel like they were being treated to the warmth and comfort of a close friend’s home, so he placed the oven at the heart of Cellar 849’s interior.
Since there isn’t a place in the world where pizza is more ingrained in the culture than Naples, Italy, Pizza e Vino Cellar 849 utilizes the same centuries-old techniques that Neapolitan masters use to create a truly authentic pizza. The world’s finest San Marzano tomatoes, fresh mozzarella, traditional Neapolitan dough, highest quality ingredients and flame-blackened blisters on the crust form the foundation of the pizza, but the true craft is in mastering the wood-fired oven.
It is increasingly higher the group of AVPN pizzerias in Italy and
worldwide. With the "Pizzeria del Viale" of Modena we reached 535
members, but now we move to the faraway Norway, precisely on the cold sea of
Kristiansand to deliver, in May, the first Norwegian label to "Villa
Marina" in which team there is Tommaso
Mastromatteo, Maestro AVPN. read more