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Pizzeria Bruno Napoletano
When discussing the ingredients Peter uses at his restaurant, Pizzeria Bruno Napoletano, "The Best of the Best" is the only way he knows how to describe them, and sometimes he'll even say it a third time. He's not exaggerating either. In
just fourteen months since the restaurant opened, it has received a Silver Fork Award from San Diego Home and Garden and Critics Choice for Best Pizza in San Diego.
Throughout high school and college, Peter always worked at pizzerias. Eventually, becoming a businessman seemed more responsible, so he graduated from college and became a banker. After spending years in the industry, the mortgage market
collapse caught up with him and he was left without a job. Peter fell back on his passion for pizza. With the encouragement of his family, he decided he was going to do something completely different as far as San Diego goes, which in
Peter's opinion has enough New York style pizzerias, cheap Mexican food and cheap sushi.
Napoletano pizza, which cooks in just a minute and a half, requires an oven that gets up to 1000 degrees. Before even settling on a location, Peter went ahead and purchased a hand-crafted, wooden oven from Naples. When Café One Three on
Park Boulevard, which is just a block from his house, closed its doors, Peter approached the owner with his business plan and he loved it! Peter got a spectacular deal on the space and all the kitchen equipment, which allows him to keep
the prices a bit lower than norm for the quality of his food.
The ingredients are what Peter loves to talk about the most. Everyday, he feeds his white starter, a natural yeast that his friend brought back with him from Naples. The starter is the most basic, key ingredient that goes into his pizza
dough. Second is the flour, which is also from Naples, and is nothing like the high gluten stuff most commonly used in the US. Their prosciutto, at a wholesale price of $25/lb, is as good as any five star restaurants in San Diego.
Whether his ingredients are sourced from Italy, farms in the Mid-West, or produce that is locally grown in San Diego, they are all "The Best of the Best."
Of course the customer is a restaurant's biggest critic. Once the real Italians started showing up, word spread rapidly that Pizzeria Bruno Napoletano truly is the best, most authentic pizza in San Diego. Remember, it is different, but
the taste is so good. A Napoletano pizza has a charred, bubbly crust; it's chewy and soft with light, basic ingredients, and the faster you eat it, the better it is.
Pizzeria Bruno Napoletano - 4207 Park Boulevard
Yelp About the Boulevard
North Park Produce - 3551 El Cajon Boulevard
Yelper:
What a delight! Even though I'd heard of North Park Produce before I couldn't really have imagined the wonderful world that I walked into on El Cajon Boulevard this past weekend. All the teas, the humous, the feta, the crazy
spices...delicious and intriguing! What a fabulous place...recommended to anyone and everyone if you want a culinary adventure or just a wake up call that San Diego is an interesting an diverse city full of people from around the world.
Click
here for more yelp reviews.
Featured Arts and Events on the Boulevard
The Mid-City CAN Youth Council painted a mural to showcase North Park Produce, an fabulous grocery store on El Cajon Boulevard.
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