Sapori Italiani – U Taliana
Sardinian-born Andrea Ena has run Sapori Italiani for over twenty years. The dough is high-hydration with a minimum 48-hour fermentation, baked in a wood-fired oven, and the place doubles as a full Italian restaurant and a small Italian grocery on site. Framed by itself as a restaurant with a pizzeria rather than a pizzeria alone, so the pizza is one part, evidenced, of a larger Italian programme.
Why it is here
Sardinian-born Andrea Ena has run Sapori Italiani for over twenty years. The dough is high-hydration with a minimum 48-hour fermentation, baked in a wood-fired oven, and the place doubles as a full Italian restaurant and a small Italian grocery on site. Framed by itself as a restaurant with a pizzeria rather than a pizzeria alone, so the pizza is one part, evidenced, of a larger Italian programme.