Pizza is ubiquitous in American culture, thanks solely to its ability to double as a fraction calculator. Indulge in a numerator with today’s Groupon to Pizza Nea. Choose from the following options:
- For $24, you get a meal for two (up to a $47 value), good through April 26, 2012.
- For $24, you get a meal for two (up to a $47 value), good through May 30, 2012.
- For $47, you get a meal for four (up to a $94 value), good through June 26, 2012.
Each meal diner receives the following:
* A personal Neapolitan-style pizza (up to a $15.50 value each)
* A glass of wine or draft beer (up to an $8 value each)
Pizza Nea perpetuates Italy’s strong culinary traditions with a menu of Neapolitan-style, wood-oven pizza sporting made-from-scratch dough. Chefs swirls lanky crusts with a sauce forged from crushed San Marzano tomatoes and crisp basil to prepare a selection of more than 15 red pizzas. Bucolic flavors abound in the Napoletana pizza’s smattering of oregano, garlic, and fresh mozzarella, and the Salsicce rises above its rustic roots with spicy italian sausage and cracked red pepper. The Capricciosa’s army of porcini mushrooms, artichokes, prosciutto, sausage, capers, and fresh mozzarella line the rounded perimeter to stave off attacks from roving pizza cutters. White pizzas nix the sauce in favor of savory ingredients such as shrimp, roasted red and yellow peppers, and pesto, or arugula, smoked mozzarella, and prosciutto.
Notes of acidic blackberries waft from a glass of Tuscan chianti, and white wines such as pinot grigio and trebbiano placate the palate with crisp floral tones. The cozy, brick-walled eatery also decants a dozen domestic, craft, and imported beers, including Moretti lager and Surly Furious.
Pizza Nea
Inside exposed-brick walls covered with paintings from local artists, chefs at Pizza Nea craft their own artworks by piling toppings on Neapolitan-style pies. The salsicce gets crowned with san marzano tomatoes, roasted red pepper, and spicy italian sausage, and eggs are cracked over the white con uovo. Made with local ingredients when possible, the pies are baked in a wood-fired stone oven whose flames cast an orange glow, much like bonfire of Dear Santa letters the post office burns after Christmas. Diners recline indoors in bright red chairs, or venture to the outdoor patio to clink glasses of wine or pints filled with a selection of 12 domestic, craft, and imported beers.