As the dough begins to bubble, David Mattachioni slips the peel underneath a margherita pizza, turning it 90 degrees. “There’s no set time or temperature when you’re cooking with a live fire; it’s more art than science,” the Mattachioni founder explains while pulling out the wood-fired pie from the brick oven. “It’s finished when it’s done,” he quips.
If Mattachioni had a slogan, it would be, “good things can’t be rushed." It's not only how David approaches Mattachioni's authentic Italian menu, but it's also how he runs his business. Since 2008, David’s dreamed of opening up his own Italian trattoria, but it took the pizzaiolo almost eight years to finally open this eponymous eatery that also sells groceries and functions as a café during the day.
LOVE LOVE LOVE this bakery. We have ordered (baptism) cakes from here before and they are not only beautiful but super delicious as well! We last went on Thanksgiving to get some fresh buns and bakery for dinner and yet again another great experience! The buns were coming fresh from the oven! We are treated like family when we go there. I took forever to choose my pastries and although it was very busy, they took their time with me and were incredibly friendly! Amazing staff and food!Lire plus