Fuoco di Napoli [Now Open]

December 6, 2011 · 5 comments

in atlanta, dining out

Fuoco di Napoli

Fuoco di Napoli is now open, with pies made by Enrico Liberato, formerly of Fritti and Antico. Recommended to all you pizza crazies.

Fuoco di Napoli

Interesting fact – Enrico told me he uses no added yeast in his pasta (dough). Which results in a pie without dough bloat and all flavor comes naturally from the 48 hour ferment.

Fuoco di Napoli

Full photo set here:

Fuoco di Napoli on Urbanspoon

  • http://www.foodiebuddha.com Foodie Buddha

    Who are you … Foodie Buddha or something???? :-)

  • Jake

    Thank go hes not Foodie Buddah that guy is an annoying ass

  • http://www.foodiebuddha.com Foodie Buddha

    True … but at least he can spell! (….most of the time)

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