The most beautiful circle ever seen by human eyes—after the sun, the moon, and Ms. Pac-Man—is a perfectly baked pizza. Experience the epitome of edible roundness with today’s deal, which gets you $30 of pizza, fine Italian cuisine, and more at Oro Pomodoro in Rockville Town Center.
To ensure Italian food so authentic Rome has threatened annexation, Oro Pomodoro owner Savino Recine and renowned Naples cheese maker Biagio Cepollaro made a culinary research trip to Italy, where they met Enzo Esposito, descendant of a long line of pizza masters, including Raffaele Esposito, inventor of the modern pizza. Enzo’s uncle trained him in the arts of circular irresistibility and called him “The Boy with the Golden Hands” for his Midas toss. The Esposito family’s traditional method of pizza making, in which the dough ferments before it is cooked, results in Oro Pomodoro's authentic, light-enough-to-levitate Neapolitan pies.
Oro Pomodoro's golden-handed pizza tops its menu with floating dough and the finest gourmet ingredients, including extra-smooth tomato sauce made from luscious, ripe tomatoes. This sauce is used to great effect in the delicious margherita pizza ($9.95). Other Neapolitan-style pizzas include the pachino (with buffalo mozzarella, cherry tomatoes, and basil, $13.95), and the capricciosa (artichokes, mushrooms, black olives, basil, and cooked ham, $12.95). Oro Pomodoro also tosses up a number of white pizzas, such as the positano ($12.95) with arugula and prosciutto. If pizza brings back bad memories of calculating circumferences in geometry class, Oro Pomodoro also serves non-circular entrees that include veal scaloppini with mushrooms and marsala wine sauce ($20.95), classic calzones such as the ripieno ($13.95), and other Italian favorites. Chase it all down proper Neapolitan fashion with wine, a sweet limoncello martini ($9), or cannoli ($7.95).
If you've never had authentic Neapolitan pizza, then what you think is pizza might in fact be a cunningly disguised pretzel. Realize your mistake with today's Groupon to Oro Pomodoro.
A Washington Post review praised Oro Pomodoro’s top-quality ingredients:
- Oro’s fresh pomodoro doubles as a dip for appetizers and a sauce for pasta. It is an unusually good balance of acid and olive oil. Other star ingredients are the airy mozzarella and the first-rate pizza dough, which is also grilled as bread sticks. – Eve Zibart, Washington Post
- Nice, lively atmosphere—casual but nice enough for our "date night." Food was great, salads and appetizers terrific. Main courses also great. – OpenTable User who dined on 1/9/10
- It is upscale pizza. A fine thin crust, delicious mozzarella, great sauce. Better than any pizza of this style for a hundred or more miles. – DC R.., Yelp
The chefs at Oro Pomodoro have earned the right to call themselves "pizzaioli," or pizza makers, by upholding the traditions set forth by the Neapolitan authorities on pie creation. Their wood-burning brick ovens are set precisely to Vesuvius-like temperatures, their dough is blended just so, and their ingredients all meet strict standards for authenticity and freshness. Oro Pomodoro's preparation earned their pizza an official certification from the Verace Pizza Napoletana Association for its authenticity. Like actors wearing white shirts in detergent commercials, the chefs liberally sprinkle San Marzano tomato sauces, gorgonzola cheese, prosciutto, kalamata olives, and fistfuls of sun-dried tomatoes. That same palette of time-tested Italian ingredients, which also includes Caputo flour and buffalo mozzarella, lends itself to ravioli, fettuccine, and other pastas are made fresh daily in the kitchen.
Every dish is served in a cheery bistro-style dining room, which combines glossy expanses of mahogany with playful polka-dotted upholstery on the benches and bar chairs. Sinuous wine racks stretch up from a counter between rows of benches, hinting at a carefully curated wine list featuring elixirs from the Tuscany and Veneto regions.