Serving 700 pies daily, cooked at 1,000 degrees, Carluccio’s is off to hot start
The twist they put on this is a light drizzle of Ranch dressing — far from traditional — which adds a subtle layer of creaminess.
Another best seller is their self-described “Famous Grandma’s Pie” with sweet San Marzano tomatoes — the only tomato Laurenzo will use in his kitchen — plus mozzarella, EVOO, basil and oregano.
While the bill of fare stretches to include a handful of salads, sandwiches, wraps and pasta dinners, it has always been both Citera and Laurenzo’s intent to keep things brief.
Or as Laurenzo jokes: “We don’t have that Chinese menu.”
He puts their thinking into perspective more eloquently explaining: “We didn’t invent it, we aren’t creating the process, we are rediscovering and bringing back what we lost.”
Currently serving upwards of 700 pies daily and nearly a thousand on weekends, Carluccio’s appears to have been fully embraced by the community.
Citera’s explanation for their fast start, having only opened in early March?
“We try to be different. I don’t want to be like anyone else’s pizzeria. I just want to be
the new kid on the block.”
Carluccio’s Coal Fired Pizza
Address: 1200 New Rd., Northfield
If there is any one quality that defines great cooking, it just might be courage. Restaurateurs are largely by nature risk-takers, willing to push and prod their enterprises forward.