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MARCELLO MONTAGNARO FILLS JOE BEDDIA’S CLOGS, PIZZA-PHORICALLY SPEAKING

Plain, pepperoni, tomato pie, and special are the slice options. Montagnaro’s special pizzas – like roasted cippolini onion, escarole, chive, and basil cream – are his own creations influenced by seasonal ingredients. Montagnaro begins with the usual suspects of blended flours, Jersey tomatoes, and two cheeses (low-moisture mozzarella and fontina) to develop his signature pizzas. Each pie is finished with California olive oil, pecorino romano, and oregano (which Montagnaro dries out to curb the funk).


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Q&A with Pizza Enthusiast, Scott Wiener

I called Scott on a Monday evening to talk pizza. Scott has one of those voices that immediately puts his audience at ease. He is witty and open to all styles of pizza as long as the pizza tastes good!

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MANCO & MANCO: A SHORE SLICE

Ocean City welcomes families to the clean beaches and historic boardwalk, and is home to the iconic Manco and Manco Pizzeria. Manco and Manco is known for their signature thin-crust plain pie.

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The day before thanksgiving is for pizza, or panz

A culinary explosion of toppling dish piles and sticky pecan pie handprints invade my kitchen on that dreaded Wednesday night. Joe, my bubs, will timidly approach the kitchen around 5 p.m. to ask, “What are we having for dinner?” The pulsing vein in my forehead answers, and he retreats from the kitchen to call our local pizzeria…