Mon-Thu, noon-midnight; Fri-Sun, 11am-1pm
1 at 18th St.
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This wood-burner is a big deal. Slice ran photos
of the master, Stefano Ferrara, building what reps are calling “New
York’s most serious pizza oven” out of salt, sand, and rock from Mount
Vesuvius (it’s the first he has built in the United States from the
ground up). Then came the photos of Mia Dona graduate chef Jarett Appell curing the oven according to the specifications of Stefano Ferrara, the guru of the pizzaialos at Kesté and Motorino.
| Ongoing |
|Pizza Cooking Class|