Charred … Not Burned!

pizzerialocale Neighborhood Neapolitan

Wherever you choose to eat, at home or at a Pizzeria Locale, remember that Neapolitan pizza is best enjoyed as soon as it comes out of the oven. Remember that the crispy charring you see on the edges of your pizza is actually a hallmark of the Neapolitan style, and… buon appetito!

What type of pepper is that? Calabrian Pepper

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Those small red peppers you see in the pizzerias come from the Calabria region of Italy, south of Naples, and you can almost taste the sun and warmth that nurtured it. It’s the Calabrian chili pepper, commonly used in Italian cuisine—and one of the stars of our show here as a topping for the build-your-own pizzas at Pizzeria Locale. It’s also the main ingredient in our Calabrian Chili oil and the spicy chicken marinade.

Pepperoni: a short history

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Pepperoni is essentially an American version of salami, something close to what Italians might call salame piccante, a generic term that means “spicy salami.” It’s made from beef and cured pork mixed together and then seasoned with a blend that usually includes paprika, garlic, black pepper, crushed red pepper, cayenne pepper, mustard seed, and fennel seed.

Pineapple or No Pineapple?

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There’s an expression, “there’s no accounting for taste,” and in our business that’s particularly true. What is it that makes one person love a certain combination of flavors, while another person finds that combination inedible? Some folks want to put mushrooms, for example, on everything, while others would be grateful to never see another mushroom in their lives. To pineapple …