Follow My Bliss: A Great Pizzeria in Fullerton and Successful Apartment Hunting

Monday, July 20, 2015

A Great Pizzeria in Fullerton and Successful Apartment Hunting

Marino arrived on Tuesday July 14th. The mission of this trip was to locate an apartment in Fullerton for him to move into beginning in August. The next day both Mike and I accompanied him to the apartments he had researched on line that looked like possibilities. I do not know the city of Fullerton very well but I found it to be very nice with a beautiful University and many quaint shops and good restaurants. We ate at an excellent Pizzeria called "Fuoco".*

The owner is from Italy and the pizza oven is an authentic wood burning oven which was shipped from Italy.The pizza is authentic Neopolitan style pizza.

Marino, Franco Ceccarelli (the Owner of Fuoco) Barb and Mike

* Here is the story of Fuoco

Three Generations of Pizzaioli

"Fuoco is Italian for Fire, one of the crucial elements needed to make an authentic Pizza Napoletana. Our fire burns at nearly 1000 degrees, fueled only by wood in our hand-made oven.

This oven is a creation of love by master artisan Stefano Ferrara. Hand-built near Naples, Italy using volcanic sand from Mt. Vesuvius, Santa Maria bricks from the Campania region of Italy and Biscotto di Sorrento from Sorrento, Italy, it can handle the extreme temperatures required to make this unique product.

Pizza was created in Napoli. The traditions and specifications that were implemented over 200 years ago still stand there today, and we are proud to uphold them to bring this authentic flavor to you.

A pizza Napoletana is made from a soft dough which is naturally leavened using very little yeast and lots and lots of time. This makes for a very light and easily digestible pizza. The baking process takes only 90 seconds and the result is an airy and somewhat charred crust full of smoky flavor.

The only way to create these authentic flavors is to import all of our main ingredients from Italy. Extra fine double zero “00,” Caputo flour and San Marzano tomatoes, both from Napoli are essential.

A trained pizzaiolo, or pizza maker, is the key to combining the ingredients with the oven and making an authentic product. We are a family of pizzaioli, and are proud to carry this tradition into the third generation."

an excerpt from the Fuoco * website here: http://fuocopizza.com

Success! Marino found a great apartment to move into after he returns from Italy in August.