Restaurant
Capitano
Capitano, from the Bar Liberty team, is inspired by co-owner Michael Bascetta's Sicilian heritage and the Italian-American food chef Casey Wall grew up eating. Co-owner Banjo Harris Plane has described a sourdough base fermented for 48 hours and cooked in an electric oven, producing a pizza 'slightly sturdier than a traditional Neapolitan pie'.
Why it is here
Capitano, from the Bar Liberty team, is inspired by co-owner Michael Bascetta's Sicilian heritage and the Italian-American food chef Casey Wall grew up eating. Co-owner Banjo Harris Plane has described a sourdough base fermented for 48 hours and cooked in an electric oven, producing a pizza 'slightly sturdier than a traditional Neapolitan pie'.
What we looked at
Sourdough base48-hour fermentationElectric ovenNew York-Italian style, deliberately not Neapolitan