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U-T San Diego: NaPizza

Giulia Colmignoli, a native of Rome, acknowledges she’s never owned a restaurant before but has always harbored a strong passion for food, so why not open a fast casual pizzeria.

Working with her chef, Matteo Castagna, who owned a couple of restaurants near Lake Como in Italy, Colmignoli envisions a combination salad bar and pizzas offered by the slice, which diners can customize.

But instead of starting with conventional round pizzas, the slices will be sold as 7-inch squares.

The planned 1,200-square-foot restaurant will occupy the former Vincenzo Ristorante in Little Italy, which closed in January.

“I always liked to cook and entertain, and people told me I should open something,” said Colmignoli, who will be using an electric pizza oven imported from Italy. “And I’m a big fan of pizza. This will be a much lighter pizza, not like what you get at your typical pizza parlor.”

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