It's exciting to watch new restaurants take shape and Double Zero Napoletana has really captured my attention. Not only do the owners have the restaurant pedigree (Sugo and The Iberian Pig) but they have the incredible passion that always spells success in this business. I can't wait to try their modern versions of southern Italy's Campania specialties, and a pizza from those wood-burning ovens they had flown in from Italy, ooooh, and that homemade gelato they keep telling me about!
In case you are wondering about the name, Double Zero's pizza is made according to the laws stipulated by the Associazione Vera Pizza Napoletana, which regulates the production of Neapolitan pizza. Under these laws, only ingredients from the Campania region may be used in creating pizzas. Double Zero is the only type of flour that can be used for Neapolitan pizza, hence the restaurant's name.
And listen to this planned specialty: a shared starter called "The Roast," a 1.5 pound pork shoulder baked in a 1000 degree oven and served in cast iron alongside six accoutrements and a thin pita-like bread made from pizza dough. Oh yes!
Double Zero should open up around the third week of April in the old 3 Dollar Cafe on Roswell Road, just OTP. Don't worry, I'll let you know when it's open! In them meantime, you can see photos and watch the progress on their Facebook page.
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