Owners Tarcisio Mosconi and Nando Silvestri were looking to bring as much of their Italian roots to Pacific Palisades as possible, both owners pride themselves in sharing the wonderful and enticing flavors brought to America by authentic Italian cuisine. The ideologies of Silvestri and Mosconi brought together gave birth to "Il Piccolo Ritrovo" a homey and casual trattoria and pizzeria. Piccolo Ritrovo (little place to reunite or reencounter allows for people to have homemade and authentic Italian lunches or dinners. We would like to invite you to join us to experience what Silvestri and Mosconi experienced from childhood to adulthood and delight yourself with homemade pizzas and dishes!
"Pizza come una volta" (Pizza as it once was)
The first pizza was created in Naples in the 1800's, in 1889, the cheese was added and that when the pizza as we know it today was born. There are several distinct features to the pizza Napoletana. First, the dough is not crispy and firm, but instead it is soft , foldable and "wet". This is why in Naples the pizzas are generally eaten with fork and knife. They are cooked in wood burning ovens that reach temperatures of a blistering 800 to 1000 degrees Fahrenheit, which cook the pizza in about a minute and in doing so causes the crust to get slightly charred and blackened. Our oven was handmade by the Marra Family in Naples using sand and ash from Mt. Vesuvio which allows for the extreme heat.
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