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Bring Italians into a conversation about pizza, and you'll get a very specific viewpoint on what constitutes a proper pie - that is, Neapolitan pizza, with its thin, tender, crisp crust. There's an Italian trade organization that sets the standards for authenticity, and Pomo touts its certification as the only one in town. Indeed, these rustic pizzas, scattered with San Marzano tomatoes, milky fior di latte mozzarella, and other premium ingredients, are the next best thing to a ticket to Naples.
We've spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has t... More »
From now through Caramelpalooza -- March 2 at Smeeks candy shop -- Chow Bella will introduce you to the 18 chefs participating in the third annual caramel tasting. Today, meet Debra Giovenco Co... More »
Say the word "pizza," and it's easy to start a controversy. Who doesn't have strong opinions about the stuff? From crisp, thin-crust New York-style pies to gooey Chicago deep-dish pizza, to California-style pizzas topped with unconventional... More »
The absolute worst pizza ever! The olives on one slice only, c'mon man. Cheap and getting cheaper. No taste at all and the service is shit! If you don't have time to take care of the customer and listen, well all I can tell you is, Good Luck! The pizza's were missing ingredients and it was the worst service I ever had. All the sheep will tell you it's great, but beware it's terrible. I gave you another chance. You will probably get a James Beard award, like everyone else.
After returning from Italy last year I had been looking for a great place for authentic, Italian tasting pizza. We were also in search of some great gelato. We ended up at a gelato place in Northeast Mesa (La Dolce Vita) run by an Italian. I asked him where the best authentic pizza was and he sent us to Pomo. It was fantastic, and we've been back several time. Pizza is cooked perfectly and they have quite a great variety.
How fortunate we are that Stefano Fabbri, owner of the new Pomo Pizzeria in the Borgata, is a pizza fanatic. He is obsessed with the authenticity of his Napoletana style pizza - so much so that his restaurant will be vetted by the Associazione Verace Pizza Napoletana at the end of the month. There’s a lengthy set of rules to be followed: specific imported tomatoes and cheeses, the proper kind of flour, the dough must be shaped to a certain size (12 -14 inches) and thickness after a particular rising time. You get the idea. Fabbri has an imported wood burning brick pizza oven that heats to a blistering 950 degrees and cooks the pizza in 90 seconds. It’s smoking hot coming out of the oven, which gives the toppings time to meld to perfection. There’s something you have to understand and be open to experiencing in this crust. It’s thin and light as a feather, but what most of us are not used to is that it’s slightly moist in the center, not crispy. That’s because one of the above rules says that the crust must be foldable. Stefano says that after you’ve tried it two or three times, even die-hard crispers will be converted I say that it’s possible to enjoy both crusts. The one concession made to American tastes is in the variety of toppings. Traditionally the pie is made only with tomato, oregano or basil, mozzarella di bufala, garlic and oil, but 17 varieties of pie are offered here - though for sure you won’t find pineapple and Canadian bacon. Also available are some appetizers and salads. We had an antipasti platter with meats and cheeses, sliced on an imported hand-cranked slicer. I learned that if an electric slicer is used the blade becomes hot enough to start to cook the prosciutto. There’s a soup and pasta of the day, five paninis, and some amazing desserts made in-house daily by a well-known local pastry chef. Pomo occupies the space formerly used by Thai Thai. It’s done up simply in dark browns and white, with a floor to ceiling mural of Naples on the back wall. The bar, with a selection of Italian wines, and the open kitchen takes up about a third of the space, while banquettes, tables and chairs (somewhat crowded together in European fashion) uses the rest. Patio dining is available. Our server was delightful and efficient although I have read some complaints about the service at peak hours. This is not a restaurant for the faint-of-wallet. Our antipasto, pizza, and molten lava cake came to about $40 without tax or tip. But believe me, it was worth every penny. YOU’VE GOT TO TRY THIS PLACE. Like I said, pizza rules!!
Of course, most decent restaurants attempt to meet a standard by which they prepare and serve food. And at this stylish establishment, that's a model by which it can truly be called Neapolitan-style pizza. See, the Associazone Verace Pizza Napoletana is an Italian trade group that makes the rules for authentic pie, and Pomo follows them to a T: imported San Marzano tomatoes, 00-grade flour, creamy mozzarella di bufula, hand-kneaded dough, and a wood-fired oven (shipped in from Naples) hot... More »
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