Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.
291 Greenwood Avenue
Pizzeria Lauretano in Bethel is where you go for authentic Neapolitan-style pizza. Owner Michael Lauretano makes them in the wood-burning oven he imported from Naples and it's really great pizza. It's all about the crust here: it's made from flour imported from Naples; it's ultra thin, crisp and just chewy enough, slightly charred and blistered on the bottom, and puffy on the edges. The secret to the hint of smokiness is holding the pizza on a peel directly over the fire for a few seconds before removing it from the oven. Toppings run the gamut from arugula to broccoli rabe, prosciutto to shrimp, or caramelized onions and garlic. But forget Canadian bacon and pineapple - you won't find that here. To experience the essence of the great crust go for the garlic pizza - no tomato sauce or Mozzarella, just olive oil, Romano cheese, and a hail of chopped garlic that gets almost caramelized in the oven.