FORNO ROSSO RANDOLPH
1048 W Ramdolpt St
TEL.+13122436000
NEAPOLITAN PIZZA
Nick Nitti's project, which has been clearing Neapolitan pizza in the Windy City for years, is well established. There are two signs, the first on Randolph Street, the second on Harlem Avenue. At the base is Acunto's oven, with a special volcanic stone slab, a tight-knit team of Italian pizza makers, and well-selected ingredients. Among the appetizers, mozzarella (buffalo, imported every 3 days), San Daniele ham and a good caponata. The discs are soft and nicely melting to the palate, we recommend the Vesuvio with San Marzano, buffalo, anchovies, Kalamata olives and oregano. It drinks well.
SPACCA NAPOLI PIZZERIA
1769 West Sunnyside Avenue
TEL.+17738782420
NEAPOLITAN PIZZA
He's always willing to experiment and improve Jonathan Goldsmith, an American pizza maker who trained from the best talent in Campania. In our last visit, we were able to taste a new dough, the result of research on chia seeds and alternative flours, for a light, digestible and very tasty product. It starts very well with fried food, the bucatini frittatma is excellent, the Enzo is very good, with Corbarino tomatoes, provola cheese, buffalo ricotta cheese and parmesan cheese. Drinks are exquisitely Campanian thanks to a very refined wine list.
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