The correct way to eat a pizza, like the correct way to tunnel out from the centre of the earth, requires you to start from the middle and finish by eating the whole crust. Dig into tasty slices with today’s Groupon: for $20, you get $40 worth of pizzas, sandwiches, desserts, and drinks at Famoso Neapolitan Pizzeria’s 4th Street Southwest location.
Famoso Neapolitan Pizzeria’s team of pie smiths whips up a menu brimming with authentic Italian fare, including the eponymous Neapolitan pizzas fire-roasted in imported Italian ovens. Each dough halo is forged from highly refined, low-gluten Caputo '00' flour and hand-stretched before being gilded with fresh toppings including sauce made with imported Campania tomatoes, fio-di-latte cheese, and basil leaves shaped like Caesar’s laurels. An appetizer of house-made meatballs ($10) rolls beef, pancetta, and italian sausage into meaty orbs, and the roasted vegetables and pesto-ricotta cheese featured in the Sophia Loren sandwich ($11) slink into stomachs atop a chaise longue of oven-baked bread. Diners can quell circular cravings with a nibbles of a scrumptious pie, such as a red Vesuvio pizza ($13.50) festooned with spicy sopressata (salami) and lava-infused cracked chili pepper. The snowy planes of white pizzas, such as a pear gorgonzola pie ($14.50) dappled with sliced anjou pears and roasted pine nuts, keep seersucker dining bibs from acquiring unsightly stains. Conclude meals with a sweet post-prandial epilogue such as the dolce and banana ($7), a confection that combines oven-roasted bananas with a jaunty cap of caramelized brown sugar, crushed pecans, and vanilla-bean gelato.
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.
105-2303 4th St. SW
Calgary, Alberta T2S 2S7