The most common Internet password is “pizza123,” demonstrating mankind's love for this Italian delight, as well as its complete inability to protect sensitive information. For $15, today’s deal gets you $30 worth of authentic Neapolitan fare at Famoso Neapolitan Pizzeria, whose co-owner Dave Housman won sixth place in the International Pizza Challenge and was Canadian Pizza magazine’s Chef of the Year. Your Groupon is valid at four locations of the pizzeria.
Famoso offers seasonal authentic Neapolitan fare in a fast-casual, counter-service environment. Tasty starters—such as prosciutto-wrapped mozzarella balls (three for $10), roasted Kalamata olives ($3), and a pre-dinner review of Foucault's panopticon—precede the hand-stretched and fire-roasted pies, which are charred in a 900-degree oven in 90 seconds flat. Traditional pies, such as the classic margherita, with fresh Campania tomato sauce, mozzarella, basil, and extra-virgin olive oil ($11), and the prosciutto arugula white pizza ($14.50), are offered alongside new-world creations.
Wash down Chef Housman's Vittoria pizza, featuring spicy salsa, fresh mozzarella, fiery chorizo, roasted chicken, basil, and pineapple ($14.50), with one of the more than 13 bottles of wine offered at retail cost plus $15. If a bottle of wine won't sate your nostalgic thirst, sip an Italian soda ($2.50) while you reminisce about that youthful summer spent roaming the streets of Naples selling Faze door to door.
For a sweet ending to any meal or mouth-trip to Naples, diners can indulge in Italian mascarpone cream with wildberry compote and pillowy oven-baked dough ($8), and die-hard pizza loyalists can nosh on the Nutella-smothered pizza ($8).
Famoso Neapolitan Pizzeria
As Justin Lussier traveled through Naples in 2005, he decided to stop for the city's famous pizza at a small street-side eatery bearing the sign Pizzeria Sorbillo. He loved his traditional thin-crust pie so much that he rushed to a pay phone and called his friends Christian Bullock and Jason Allard to tell them that he wanted to make that same pizza. When Justin returned to Canada, the trio travelled to confer with the culinary experts at Associazione Verace Pizza Napoletana (AVPN) in order to uncover what truly makes a pizza Neapolitan. Two years later, the friends set out to open Famoso.
Famoso's chefs all follow strict guidelines set by the AVPN—they only use OO Caputo flour imported from Naples, and they hand mill tomatoes imported from the foot of Mount Vesuvius, where each crop is grown in soil enriched by volcanic ash and sung to daily by volcanologists. Chefs top the crust with local fior di latte mozzarella, fresh basil leaves, and pecorino romano cheese. They then spread dough into wafer-thin disks, which they blast-fire at 900 degrees for 90 seconds inside imported Italian bell-shaped ovens. Pizzas are also topped with ingredients such as soppressata, oven-roasted Italian sausage, kalamata olives, and truffle oil.
Famoso Baristas can pair many of these pies, some of which are reinvented twice each year, with a mix of local and international wines—including vintages from Italy and Canada—and hand-crafted gelato. At each restaurant, they ferry dishes and drinks through rustic and inviting interiors, each of which reflects the unique style of its neighbourhood, though all are united by accents of exposed brick and wood, wine-bottle art, and sculptural pizza-box displays.