Bruno DiFabio is a master of the pizza. And, Romolo Gastro Pizza, his Roman-style pizza restaurant proves it. Officially opening to the public on Monday, July 10 at 4:00 pm, last night friends and family received a delicious preview. DiFabio is the restaurant’s co-owner with Germano Minin and Joe Chelednik,
Tucked under Interiors & Designs by Ursula, access into this intimate 40 seat restaurant is only from the parking lot behind Main Street, which gives you the experience of entering an illegal speakeasy.
Upon entering, you will feel you are far from Ridgefield. The brick walls adorned with hand painted art, handmade tables created from steel and wood, and rustic ceilings with exposed beams, add an ambience that enhances the flavors of the authentically Italian dishes.
A standout among last night’s menu items including handmade pastas, salads, and house made meatballs, was the pizza. “Pizza Romana is a unique style that is adored all over Europe, but mainly in central Italy,” explains DiFabio.
It’s hard to say which part of the savory square pie crafted by this six-time World Pizza Champion leaves you craving more. While the crust is definitely unforgettable, what sits atop the flavorful crunch is tantalizing beyond words.
DiFabio reveals the secret: “It is a pizza cooked in a double gauged steel Italian teglia pan. Romolo's version is a medium bodied crust, made from the poolish method of dough making.”
The pizza making process, combined with the use of the finest imported ingredients, is what sets Romolo Pizza apart.
“This method is a lost art because of its degree of difficulty. It is a two stage process, which takes four days to complete,” says DiFabio, who adds, “Well worth the wait, it creates a crisp crust with complex flavors, superior cell structure, bigger and moister crumb, and the most digestible pizza you have ever experienced.”