It's in the space at the corner of Governor Street where Reflections Cafe was most recently.Īnd it sells by the ounce. Yet we are lucky enough to have one in Providence, on Wickenden Street in Fox Point. There are only a handful of other Roman pizzerias in the U.S., most in big cities such as New York, Los Angeles and Philadelphia. market, and already has two Bonci pizzerias, in Chicago and New Orleans. His Pizzarium shop is where he began selling it by the slice, with an endorsement from Anthony Bourdain. Roman pizza is not an ancient tradition but a concept that emerged in Italy in the late 20th century, fueled by chef and pizzaiolo Gabriele Bonci. Now, with the backing of partners, she has her first restaurant, and - like her - it breaks the mold. She then moved on to Warwick to set up the dining at Harbor Lights. In Providence, she has been a pastry chef at the Bluepoint and the manager of Ten Prime Steak & Sushi, as well as running Bar Louie. Longo has long been a fixture in the Providence and Rhode Island culinary scene. "Anyone can do pepperoni or Margherita pizza," said Roma Capoccia owner Maggie Longo. Fresh roasted seasonal vegetables are offered on a spicy arrabbiata tomato sauce. The oven-roasted artichoke hearts pizza comes with Kalamata olives, slab bacon and smoked mozzarella. Roasted eggplant is paired with nduja, a pork salume from Italy and whipped ricotta, and has a pistachio pesto drizzle. A chickpea, tahini and pomegranate pizza has a touch of mint and is vegan. strip, with sauce, fresh tomatoes and basil, no cheese. The Buffalo chicken pizza comes with blue cheese, pickled celery, tender pieces of spicy meat and ranch dressing. And that's where you will be delighted to see seasonal ingredients, including vegan and non-dairy ones, blended in a most creative way in a dozen varieties each day at the new Roma Capoccia, a very different and wonderful pizzeria where Roman pizza is sold by the slice (pizza al taglio). With this substantial crust, you can do more on the top. You won't toss this crust out with the box. Then there's the rich flavor that develops from special imported flour and 96 to 120 hours of fermentation of the dough. Think of a perfect flaky pie crust, with layers lightly stacked one on the other. It starts with a crust that is crunchy on the outside and ethereally light on the inside, almost like a focaccia. We are far more used to eating the Neapolitan-style pie.īut it's time we learned what a Roman slice has to offer. PROVIDENCE - If Roman pizza doesn't sound familiar to you, you are not alone.
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