Bruno DiFabio to Open Amore Cucina & Bar in Stamford CT

World Pizza Champion Bruno DiFabio Prepares To Open

In The Very Place He Made His First Pizza Over 30 Years Ago!

Six-time World Pizza Champion / Restaurateur / Food Network Judge Bruno DiFabio is coming home- home to Amore Restaurant. As a teen, Bruno made his first pizza dough in this little Italian restaurant in the Springdale neighborhood of Stamford CT. Numerous awards, 11 restaurants and several Food Network gigs later, Bruno is preparing to re-open Amore Restaurant as Amore Cucina & Bar.

“My dad and prior Amore owner Al Carozza were best friends and both are from Abruzzo Italy, “says Bruno, “When I opened my first restaurant in 1993 I asked Al’s permission to name it after his Amore Restaurant.  He granted me the permission and Amore Pizza remains a Westchester County favorite to this day. Now, re-opening the original Amore Restaurant as my own is surreal. ”

For Bruno’s newest venture the responsibility that comes with continuing the tradition of the second oldest restaurant in Stamford (Pellicci’s Ristornate is the oldest) is a welcome challenge for this fearless and seasoned restaurateur. While a fresher and more hip incarnation is at play, Amore Cucina & Bar will pay homage to its predecessors by offering classic Italian fare including; Lasagna layered with slow cooked ragu Bolognese, ricotta, parmigiano and mozzarella cheese; Wood-fired Meatballs in a simple tomato marinara; and Chicken Scarpariello prepared with brick oven chicken, tangy white wine and garlic reduction, roasted potatoes and fennel sausage.

Contemporary and more vibrant interpretations of some of Bruno’s favorite dishes include;  Prosciutto Wrapped Jumbo Prawns with pesto broth; Fried Spaghetti Cake with Bolognese ragu, peas, mozzarella, tomato marinara and garlic cream; Fried Mozzarella and Prosciutto “Sandwich” with anchovy sauce; Long Bone Veal Chop with prosciutto, fontina, wild mushroom marsala wine reduction and arugula smashed potato cake; and Wood-fired Bronzino prepared with tomatoes, olives, avocado, lemon, EVOO and toasted faro.

Amore Cucina & Bar will feature Bruno’s popular Pizza Romana, a square pie that uses the “Poolish” dough method of a 72 hour fermentation process and is cooked in a gas-fired brick floor oven. Varieties include; West Side - spicy salami, green olives, tomato, mozzarella and passata (Winner Best Traditional, Las Vegas Pizza Expo);  Grandma- marinated tomato, extra virgin olive oil, grated pecorino romano, parsley, sicilian oregano and seasoned bread crumbs: and the Pitt Master - pulled pork, red onion, mozzarella, bbq sauce and agave nectar (Grand Champion, Hudson Valley Food Challenge).

From the wood-fired pizza oven comes Pizza Napoletana, the style of pizza that first won DiFabio The World Pizza Cup in Naples, Italy in 2008.  The dough method is "in giornata", which means it’s made and used in the same day, mixed, cut, balled, and matured during an eight hour fermentation process at room temperature in Neapolitan wooden dough boxes.   The pie is blistered / charred by the 900 degree Cirigliano wood burning oven, which gives it its great flavor, and a sixty second cook time leaves the integrity, chewy texture and essence of the ingredients intact. Signature pies include; The Fabio - zucchini, cherry tomatoes, pork belly, mozzarella, fava bean and mint salsa (Winner World Pizza Championships Italy); Bronx House - natural cased pepperoni, fresh pinched sausage, passata, shaved parmigiano, Sicilian oregano and mozzarella; and the New Haven White - chopped cherry stone clams, bacon, garlic, mozzarella, flat leaf parsley and fresh clam au jus.

Amore Cucina & Bar has been tastefully redesigned, utilizing a rustic palette of exposed brick and distressed wood. A large bar area now accommodates 30 people and features a well thought out wine list with a concentration on Italian varietals, creative cocktails and domestic and imported beer. Dining capacity for up to 60 is set amid a casual trattoria style interior of wood furnishings, subdue lighting and a sociable communal farm table. A large patio during the warmer months welcomes over 40 customers.

About Bruno DiFabio

He’s been called a “Pizza Geek”, “Dough Boy” and “The Fastest Pizza Maker in the World”, but ultimately Bruno DiFabio is a leading pizza authority who continues hone his craft.  Bruno has been coaching chefs from around the world in the art of pizza making for over 10 years, focusing on pizza technique, the scientific principles of dough making, theory, and the history of pizza. Bruno is the owner of The Academy of Pizza Science, a consulting company which focuses on empowering and providing the tools needed for new and burgeoning pizza restaurant owners to thrive in what was a $38 billion dollar industry in 2014 (reported by the National Restaurant Association). The Academy of Pizza Science is dedicated to the advancement of independent pizza makers worldwide. Bruno’s mission within the pizza industry is the same which applies to his growing restaurant empire; to continue to learn and be impassioned by the many nuances which make pizza one of the most popular food choices across the globe.  

“In Pizza, I realize I have thirty years in and thirty more to go, further dedicating myself completely to the study of this great craft.”

Amore Cucina & Bar is planning a soft opening the week of January 26th. 

Give Pizza Chance! 

Amore Cucina & Bar

921 Hope Street

Stamford, CT 06907

203 357 1066

WWW.AMORESTAMFORD.COM 

Brick + Wood in Fairfield CT - Love Life and Pizza

Social Media Sampling

We were thrilled to be invited to Fairfield County's newest addition, Brick + Wood Pizza in Fairfield Connecticut.

This isn't your ordinary corner pizza joint, instead, it's a fresh clean concept designed by Haverson Architecture & Design of Greenwich, CT. The architectural team, spurred by the vision of the Cavalli family, has transformed the restaurant into a multi-layered / multi-sensory restaurant and bar.

As the name implies, much of the design is framed by stressed wood and worn Chicago brick with pockets of space throughout filled with stacks of wood that heat the oven. The mosaic tiled pizza oven and the butcher block and Calcutta Ciero marble top mozzarella bar are the focal point of the dining room.

Brick + Wood is also home to the area’s first all-tap wine bar, accentuated by a steel backdrop and wooden taps.

Owners Paolo and Clara Cavalli were the ultimate hosts at Brick +Wood.

Paolo, who lived in Texas for several years loved the Cowboy's hat...and, after comparing belt buckles (chuckle-chuckle) we learned about their restaurants in Texas, the Neapolitan Street Food they specialize in, the homemade mozzarella process, and why they love life and pizza!

Here's some of the items we enjoyed as we sampled some of their Neapolitan Street Food, Salads, and Pizza!

Of course we started with some of their signature and specialty cocktails.

Mojito, Peppermint Shooter, Tarraon Margarita, Pomegranate Martini

And then we moved on to some small plates, appetizers, and salads.

Croquettes

The Cowboy and I both loved the pillowly light Pizza Frittes! He loved the delicious marinara sauce, in fact we requested extra for dipping!

Montanara "Fizza Frittes"
Served with marinara sauce and fresh parmigiano

Then we moved on to the Arancini. These were prepared in a fun and whimsical way, on sticks!

Arancini
Pear and Gorgonzola with a sage brown sauce

Then we moved on to the Salad, Mozzarella, and Burrata Bar portion of our meal.

Starting with a palate cleansing. Aragula & Pear Salad. I adored this salad. My only critique would be I wish the salad had more pears! I loved how the pears were delicately shaved - and were a great contrast in flavors to the peppery arugula. The good thing? There were plenty of candied walnuts, another of my favorites. The salad was very lightly dressed with sweet and tangy maple vinaigrette!

Arugula Salad
Arugula, pear, candied walnuts, maple viniagrette, fried boconcinni

Then the Burrata fun began! We got to see how the burrata is prepared. I always wondered how the creamy milk gets inside. This was a lot of fun to watch, and if you're there when it's being done - don't miss it!

The Burrata Process

And here was our finished product! A wonderful Truffle Burrata! I can't gush enough about how good this was. Trust me - it's FABULOUS!

Truffle Burrata
House made mozzarella with a cream and truffle filled center, prosciutto and arugula

And because it was so creamy good on the inside - I just had to share a picture of it oozing out - and one of it spread on my bread with prosciutto!

Truffle Burrata

Next on our sampling menu were the Girelli, prepared in a fresh mozzarella rollup with eggplant, prosciutto, and roasted peppers.

Girelli
Thin mozzarella layered with eggplant, prosciutto, and roasted peppers

And now it's time for the stars of the show, the pizza at Brick + Wood! We sampled three of their most popular artisan pizzas, the Margherita, the Arugala and Prosciutto, and the Diavola.

Brick + Wood's pizza is certified by the Associazone Pizzaiuoli Napoletani (APN), an association formed in Naples by pizza makers to preserve the authentic Neapolitan pizza values. Supported by the Italian government, this rigorous certification process is required by any restaurant in Italy wishing to serve authentic Neapolitan pizza. Only a handful of pizzaiolos in the United States have earned this distinction.

Margherita
San Marzano Tomato Sauce, Fresh Basil, Fresh Mozzarella, drizzled with EVOO

Arugula e Prosciutto
Fresh Mozzarella, Prosciutto, Shaved Parmigiano, Balsamic Glaze

And my absolute favorite of the night, The Diavola Pizza! Loved the heat of the sauce and the spicy jalapenos. On a burn scale of 1-5, I would give this a solid 3+ - the perfect medium warm burn!!!  Delicious!

Diavola (Texas Heat)
Spicy Soppressata, Garlic, Jalapenos, and Oregano

And we ended our evening with two specialty desserts, a bread pudding and and nutella panzerotto.

Left:   Nutella Panzerotto
Right:  Caramel Bourbon Bread Pudding

Open since November 2014, they are quickly becoming a neighborhood favorite. There's a bright fresh vibe inside, and Brick + Wood is a fun destination to meet up with family and friends, and I'd even recommend it for a fun date night!

And...gluten free options are also available (call ahead 203.939-1400).

For more on the Cavalli family read here ==>> HomePlace/Brick+Wood_Opens

Brick + Wood

1275 Post Rd No. 7  

Fairfield, CT 06824

203-939-1400

www.lovelifeandpizza.com

Disclaimer: We were invited to this menu sampling by members of Brick + Wood's public relations and management team. However, all opinions are our own.

Brick + Wood to Open in Fairfield November 1, 2014

Brick + Wood Prepares to Open their Wood-fired Pizza and

Neapolitan Street Food Restaurant Next Week!

Here's some great news out of Fairfield Connecticut!

Paolo and Clara Cavalli are set to open Brick + Wood with a soft opening November 1^st. 

An exciting new concept to an often played out Italian restaurant genre, Brick + Wood is the product of Paolo’s childhood in Italy and growing up in the family’s restaurant business here in Fairfield County; a true representation of his culinary prowess and Italian heritage.

Paolo spent much of his childhood outside of Rome on a farm which bore an olive grove and vineyard. Here, he learned the language and developed a passion for the Italian food culture. In the states he immersed himself in the family’s restaurant business (Luigi’s in 1975 and Ponte Vecchio in 2003 in Fairfield). Upon graduating college with an engineering degree, Paolo took a ten-year reprieve from the restaurant world and took a position with GE Capital in Irving, TX. 

Clara, who also grew up in an Italian household, comes from a line of six generations of bread makers.

Not exactly known for their pizza in the Lone Star State, the pizza oven began calling their names and in 2008 Paolo and Clara created Cavalli Pizzeria Napoletana in Irving, TX. Upon the success of their first restaurant the duo opened a sister location in McKinney, TX. Today, both restaurants continue to thrive while the Cavalli’s embark on a new venture back at home with their families in Connecticut.

Brick + Wood is located in the former Ponte Vecchio location in the Brick Walk locale of Fairfield. The space and the concept embrace a new beginning and dining out for a new generation. Developed by Haverson Architecture & Design of Greenwich, CT, the restaurant has been transformed into a multi-layered / multi-sensory restaurant and bar.

As the name implies, much of the design is framed by stressed wood and worn Chicago brick with pockets of space throughout filled with stacks of wood that heat the oven. The mosaic tiled pizza oven and the butcher block and Calcutta Ciero marble top mozzarella bar are the focal point of the dining room. Brick + Wood is home to the area’s first all-tap wine bar, accentuated by a steel backdrop and wooden taps. The indoor-outdoor component flows seamlessly from the bar onto the large patio highlighted by outdoor lamps draped across the open archways and exterior spaces, reminiscent of a Naples street scene. 

Equally evocative of the Italian street scene is Brick + Wood’s inspired menu. The dining experience begins with a real Mozzarella Bar where hand-pulled mozzarella is prepared throughout the day. This wonderfully fresh and milky cheese is presented in a variety of flavorful incarnations, including mozzarella rollatini and burrata with truffle. Imported dried and cured meats such as capocollo, mortadella, prosciutto and salami are thinly sliced to order.

The Italian street food component is an exciting new food concept for Fairfield County. These traditional finger foods are what one might see people eating out of a paper cone or wrapped in parchment while strolling in the streets or piazzas. Some of the Cavallis’ favorites that will be featured on the menu include; Arancini – deep fried risotto balls stuffed with a variety of fillings; Potato Crocchette; Fried Calamari; Stuffed Calzone; and a selection of toasted panini and fresh salads. The sweet side of the menu features dessert pizza with Nutella, homemade seasonal tiramisu and flash fried zeppole.

Brick + Wood continues to shine with their wood-fired thin crust pizza. Their “perfect pizza” is a labor of love and is certified by the Associazone Pizzaiuoli Napoletani (APN), an association formed in Naples by pizza makers to preserve the authentic Neapolitan pizza values. Supported by the Italian government, this rigorous certification process is required by any restaurant in Italy wishing to serve authentic Neapolitan pizza. Only a handful of pizzaiolos in the United States have earned this distinction. Brick + Wood pizza starts with fresh dough, handmade on the premises and leavened for 24-48 hours. The dough is hand toss, never rolled, to give it that thin delicate center.  Using Italian imported San Marzano tomatoes, fresh basil and house made fior di latte mozzarella; the pizza is then cooked in a 900 degree wood-fired oven for about 90 seconds, which marks the pizza with flame blackened blisters along the crust and bottom. From this perfect “anatomy of a pizza”, creative, as well as classic toppings can be added.

The beverage program is a first of its kind in the area. In addition to craft cocktails and premium beer selections, an impressive line-up of wine varietals is served by the glass, as a 2 oz taste, half carafe or full carafe, via a contemporary wine tap design which maintains the integrity of wine. Gone are the open bottles left to turn while sitting on the shelf or to be lost in the back of the fridge. Brick + Wood has researched, sipped and sourced the best wines from around the world from winemakers who want their varietals to continuously shine from start to finish. These wines are stored in stainless steel kegs and maintained at optimal temperature – reds at 62 degrees and whites at 42 degrees. In a properly sealed keg where the wine is not exposed to oxygen, even when tapped repeatedly, the last ounce of wine tastes as fresh as the first.

Brick + Wood  is a fresh new outlook for how we should relax, drink – and eat.

Brick + Wood

1275 Post Rd No. 7  

Fairfield, CT 06824

203-939-1400

www.lovelifeandpizza.com