• Skip to main content
  • Skip to secondary navigation

Another Sean Bernard

  • Home
  • About
    • … and other writing persuasions
    • other stories…..
      • Want a Pizza Me!
    • Happenings
  • Happenings
  • published stories …
  • … and other writing persuasions
    • On Taste
    • On Balance
    • Ten Thoughts on Closure in Fiction
    • Some thoughts on authority, competitiveness, and AWP
  • Blog
    • Manifestos // project
    • Want a Pizza Me!
    • Tearing into the Local Stew
    • Who wants the Mexican food

Rione Pizza

June 20: Rione Pizza

Ordered: 3 slices: 1 diavola (tomato sauce, mozzarella, soppressata, evoo), 1 tri-colore (cherry tomato, basil pesto, mozzarella di bufala, evoo), 1 patate (potatoes, herbs, evoo; about $3.50 each; pic taken from their website)

The second of our two Philadelphia stops also placed second for Philly pizza … but also, to this point, was by far the second best pizza we’ve had this summer. Sicilian style? Forget that: this is Roman style pizza. Sheet baked, the dough – as they proudly announce at Rione – rises for 72 hours. You walk in and between 4 and 8 pizzas are displayed under glass, you pick your slices, they pop them in the oven, and bam: awesomeness. Sure, the patate was a little salty … but thinly sliced herb dressed potatoes on sauceless pizza is amazing, somehow? Yes! Why are there no amazing pizzerias like this in Los Angeles? Such a good business model, easy to make, easy to make really well and artisanal, easy to make margin on, and it’s delicious.

Summary: please bring Rione to Los Angeles!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Copyright © 2019 · Author Pro on Genesis Framework · WordPress · Log in