From Our Editors
Tutta Bella owner Joe Fugere isn’t just a passionate pizza-maker, he’s a certified one. In 2004, Joe travelled to Naples to complete his training as a pizzaiolo under the guidance of the Associazione Verace Pizza Napoletana or VPN, an association that sets strict standards for the production of true Neapolitan pizza. Joe follows those strict standards to the letter, shaping each batch of dough by hand, sprinkling it with fresh, whole milk mozzarella and San Marzano tomatoes, and cooking it to soft, chewy perfection in a wood-fired oven. The finished pizza emerges hot, gooey, and fragrant, and covered in a range of VPN-approved toppings such as italian sausage and mushrooms or marinated eggplant and goat cheese. And, for a really authentic pizza experience, Tutta Bella recommends eating it "a libretto", or folded in half like a book, and smothered in grana padano cheese, like a really good book.