Word: palombino
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Dates: during 2000-2009
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...making courses for up-and-coming pizzaiouli. But until then, you'll have to make do with just being a customer of these new pizza pleasure dome, whose imagination and technique might actually outshine the competition back in Naples. "There are no shortcuts at work here," says Motorino's Palombino. "Pizza is now a far more serious food than it was in the past...
...taking pizza back to its roots," declares Mathieu Palombino, chef-owner of another Neopolitan-inspired pizzeria, Motorino, which opened within weeks of Co. last fall, in the Williamsburg section of Brooklyn - "a place for big ideas and small budgets," he says. A Belgian-born Italian, Palombino trained in some of New York's most discerning kitchens - Bouley and BLT Fish (where he earned a Michelin star) - before learning to make pies with Verace Pizza Napoletana Americas, a California-based training institute, international certification body and the official U.S. representative of the original, authentic Naples pizza...
...Motorino, the chef is mixing the old (a classic wood-fired oven) with the newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
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