Counter Culture: New Yorkers would feel at home in Dominick’s
Source: The Sacramento Bee
By Allen Pierleoni
Published: Jan. 29, 2010
We were inside Dominick’s New York Pizza & Deli in Folsom, taking in the aroma of pizza bubbling in the stone oven, looking around the spacious, expertly decorated room. We liked what we saw.
“You are absolutely transported into an upscale New York pizzeria-delicatessen,” owner Dominick Bellizzi said on the phone later. On one of our visits, a cook behind the counter was tossing pizza dough high in the air and deftly catching it, a rare sight at local pizzerias. “A family was in here and the kids were saying, ‘Look, Dad, he’s throwing it into the air!’ ” Bellizzi recalled with a chuckle.
On another visit, we spotted an item seen on the menus of very few Italian restaurants: arancini (“little oranges”) or rice balls. Risotto is cooked, seasoned and formed into orange-size balls, then stuffed with meat, cheese and peas, dipped in egg wash, coated with bread crumbs and fried. The dish dates to 10th century Sicily, and we wondered how the arancini made in those days would stack up against these. [click to continue…]
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