Comments on: Atlanta Pizza Days #17 – Pizzeria Venti http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/ Cooking, Dining, & General Food Philandering, Mostly in ATL Wed, 08 Feb 2012 04:57:00 +0000 hourly 1 http://wordpress.org/?v=3.3 By: cjt http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-127672 cjt Thu, 23 Jun 2011 21:41:00 +0000 http://www.eatitatlanta.com/?p=2395#comment-127672 My friends and I stopped by once to get some gelatto. While inside we inquired about their pizza, what kind of flour, what kind of oven they bake it in etc. We were shocked when the crew told us they're not sure of the type of flour and that it's not made in that location. The pizza are delivered to them FROZEN from their kitchen. We never came back. I hope we were misinformed. That was in 2010. My friends and I stopped by once to get some gelatto. While inside we inquired about their pizza, what kind of flour, what kind of oven they bake it in etc. We were shocked when the crew told us they’re not sure of the type of flour and that it’s not made in that location. The pizza are delivered to them FROZEN from their kitchen. We never came back. I hope we were misinformed. That was in 2010.

]]> By: Marco Salvi http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-1014 Marco Salvi Mon, 16 Mar 2009 20:32:42 +0000 http://www.eatitatlanta.com/?p=2395#comment-1014 Jimmy, Thank you for taking the time to visit our Atlanta location. To help address the water question, I will respond in this manner; Italy is world renown for the quality of its water, as it is for its pizza. While it is true that any filtered water will make good dough, it is for the true aficionado in which the water, from a specific area, makes so much the difference. Similar to the wine of one region vs. the wine of another, or Kobe beef vs. beef from Brazil. If water did not matter, If its flavor unimportant, Coors beer from Colorado could easily be made in Idaho; Corona in Atlanta. This is a very easy list in which to add. We also use the water for another reason and it has nothing to do with what may be in it, rather what is not. Most filtered tap water contains fluoride and, as one can identify quite readily, chlorine. The chorine kills microorganisms and in as much as yeast is a microorganism, filtered tap water will destroy the yeast we use to make our very special dough. This, along with imported extra virgin olive oil, salt, a bit of sugar and unadulterated flour, creates the perfect dough for our products. We allow it to rise for 18 hours to build flavor and texture and there you have it; Pizzeria Venti dough, as close to the dough in Italy as is possible. I hope this has provided some insight for you and we wish you the very best in your gastronomic journey through the wonderful city of Atlanta. We trully appreciate your passion. As a way of explanation, Sliceria is our word for “Pizza al taglio” or pizza by the cut, which as you may know, is the way of most pizzerias in Italy. Mangiare bene! Marco Salvi Executive Chef Pizzeria Venti Corporate Jimmy,
Thank you for taking the time to visit our Atlanta location. To help address the water question, I will respond in this manner; Italy is world renown for the quality of its water, as it is for its pizza. While it is true that any filtered water will make good dough, it is for the true aficionado in which the water, from a specific area, makes so much the difference. Similar to the wine of one region vs. the wine of another, or Kobe beef vs. beef from Brazil. If water did not matter, If its flavor unimportant, Coors beer from Colorado could easily be made in Idaho; Corona in Atlanta. This is a very easy list in which to add. We also use the water for another reason and it has nothing to do with what may be in it, rather what is not. Most filtered tap water contains fluoride and, as one can identify quite readily, chlorine. The chorine kills microorganisms and in as much as yeast is a microorganism, filtered tap water will destroy the yeast we use to make our very special dough. This, along with imported extra virgin olive oil, salt, a bit of sugar and unadulterated flour, creates the perfect dough for our products. We allow it to rise for 18 hours to build flavor and texture and there you have it; Pizzeria Venti dough, as close to the dough in Italy as is possible. I hope this has provided some insight for you and we wish you the very best in your gastronomic journey through the wonderful city of Atlanta. We trully appreciate your passion. As a way of explanation, Sliceria is our word for “Pizza al taglio” or pizza by the cut, which as you may know, is the way of most pizzerias in Italy.
Mangiare bene!
Marco Salvi
Executive Chef
Pizzeria Venti Corporate

]]> By: Jim Sobeck http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-1003 Jim Sobeck Sun, 15 Mar 2009 17:52:28 +0000 http://www.eatitatlanta.com/?p=2395#comment-1003 The bocce balls looked interesting. I could see me filling up on them and taking the pizza home! The bocce balls looked interesting. I could see me filling up on them and taking the pizza home!

]]> By: Dirty http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-1000 Dirty Sat, 14 Mar 2009 18:53:01 +0000 http://www.eatitatlanta.com/?p=2395#comment-1000 Jimmy- I'm glad you succeeded on getting there. Circling that parking lot at lunchtime raised my blood pressure a bit... Jimmy-

I’m glad you succeeded on getting there.

Circling that parking lot at lunchtime raised my blood pressure a bit…

]]> By: Jimmy http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-999 Jimmy Sat, 14 Mar 2009 18:39:29 +0000 http://www.eatitatlanta.com/?p=2395#comment-999 Jaime - Throughout this series, quite a few people have disagreed with me, but with almost every post (there have been a few "bombs") I've made it clear that a particular style might not be my thing. I do want to give a solid impression of what to expect and I had zero influence over the blind taster notes. When I profiled Everybody's, and I discussed why I wasn't a big fan, someone left a comment, telling me the reasons I didn't like it are exactly why they did! So I hope people will give you a try and form their own opinion, Thanks for the comment! Jimmy Jaime –

Throughout this series, quite a few people have disagreed with me, but with almost every post (there have been a few “bombs”) I’ve made it clear that a particular style might not be my thing. I do want to give a solid impression of what to expect and I had zero influence over the blind taster notes.

When I profiled Everybody’s, and I discussed why I wasn’t a big fan, someone left a comment, telling me the reasons I didn’t like it are exactly why they did!

So I hope people will give you a try and form their own opinion,

Thanks for the comment!

Jimmy

]]> By: Pizzeria Venti (Atlanta) http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-997 Pizzeria Venti (Atlanta) Sat, 14 Mar 2009 18:05:57 +0000 http://www.eatitatlanta.com/?p=2395#comment-997 Thanks so much for visiting Pizzeria Venti in Atlanta. We have so many compliments on our pizza — especially the crust, so we’re sorry it wasn’t exactly to your taste. But we do appreciate that people have a variety of preferences when it comes to pizza. We hope that many of your readers will come by to see what they think of authentic Italian style pizza. And we hope you'll be back for more Bocce Balls and maybe a Timpanini? We’re just now launching our new web site, which has our full menu (with prices), if you’d like to change the link in your post? http://www.pizzeriaventi-atlanta.com. Best, Jaime Thanks so much for visiting Pizzeria Venti in Atlanta.

We have so many compliments on our pizza — especially the crust, so we’re sorry it wasn’t exactly to your taste. But we do appreciate that people have a variety of preferences when it comes to pizza. We hope that many of your readers will come by to see what they think of authentic Italian style pizza. And we hope you’ll be back for more Bocce Balls and maybe a Timpanini?

We’re just now launching our new web site, which has our full menu (with prices), if you’d like to change the link in your post? http://www.pizzeriaventi-atlanta.com.

Best,
Jaime

]]> By: FoodieBuddha http://www.eatitatlanta.com/2009/03/14/atlanta-pizza-days-17-pizzeria-venti/comment-page-1/#comment-995 FoodieBuddha Sat, 14 Mar 2009 16:15:17 +0000 http://www.eatitatlanta.com/?p=2395#comment-995 Man ... you are a lot nicer :-) Nice review! Man … you are a lot nicer :-) Nice review!

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