Thank you 11USCCH7! And great looking pies to all...as usual!

@Kenji

"If an immigrant can't is not "good at making pizza," it's because you haven't trained them right, plain and simple."
Are you saying training can get someone to do anything well? And if tomorrow I fail at my job I should blame my trainer? How long do you train someone?

"If they are simply no good at making pizza period, whether an immigrant or not, then you ought to be hiring somebody else."
How long do you keep hiring somebody else before calling it a shortage?

This has to do with immigrants picking up less desirable jobs in Italy, like most countries. Is that news? You took the bait because this story is ironic in that it's occurring in Italy and pizza is an Italian food. Then you twisted it into an Italian arrogance story and tried putting the Italians in their place. That's so played out. If the headline said "Shortage of Skilled Welders in Italy" I doubt you would've ranted.

Respectfully,
Alberto

FlavorCountry, I agree. I don't understand the "too early to review" theory. The oven wasn't installed on opening day. Practice.

Nice writeup Nick.

rapini and pancetta

@Rio I expected Achatz to do a modern, Next-inspired, Sicilian menu. That doesn't make me pissed, it's just not something I would like. No offense to anyone. I also didn't get pissed when I saw traditional. I was trying to say since he went traditional I was conflicted because, although probably delicious and interesting to me, why go to Next for traditional Sicilian?

Achatz cooking traditional Sicilian in my grandma's kitchen would be VERY interesting to me!

Well said Kenji. These pics surprise me too.

I was actually very conflicted when I heard Next was going to Sicily. I am half Sicilian (other half calabrese) and my grandparents own an Italian restaurant. I thought that Achatz was going to take all the comforting and loving dishes of Sicily and put some crazy spin on them. I knew if I went that I would probably just leave angry. Now, after seeing this, I'm even more conflicted because he did the opposite and went traditional! Like you, this definitely threw me for a loop...although I wouldn't pay that kind of money for traditional Italian anyway. Expensive or Fine Dining Sicilian is contradicting.

Great pics though, Andrew, thanks!

Great article and great comments.

I just wanted to point out that Jonathan Goldsmith, of Spacca Napoli, never made the pizzas himself...although I know he can. However his passion for pizza is unsurpassed and he truly cares about every pizza that goes in and comes out of his oven. In fact Nella Grassano, who later opened Nella was one of the first pizzaioli. The current 'iolo has been there ever since. Needless to say they share some of Jonathan's passion. So, to reaffirm and agree with a point already made, having a staff that cares is the only way the 'iolo doesn't matter.

Good stuff.

Seems like they need an artisanal cover for their truck. One made of organic polyester hand-woven by Mr. Bianco from the spent wheat stalks used to make the flour in his pizzeria.

Don't know how cheap Nella is. Hard to leave there without spending $20 all-in for one person.

@LA PIZZA MAVEN start slicing some prosciutto in Stone Park, IL and you'll have your answer right away ;)

@imwalkin thanks! I always add something sweet to my rapini. First I baked the dough by itself. Then I topped with everything and put it back in only for the provolone to melt.

@Meredith if it's not too much to ask, can you correct the spelling of the title to "San Francesco di Paola" as it is in the description? I don't want anger any Calabrese saints ya know? =) I appreciate it!

Calabresi in America Organization

A great pizza, maybe, but I don't know about a great margherita. A margherita is about balance and harmony and I think the Bianco di Napoli tomatoes are show-stealers. The BdN margherita I had at Mozza was focused on a thick, vibrant, great-tasting sauce that could not be accented, offset, or complimented by any of the other ingredients. The bufala's only contribution is to the price. Sad. It was a BdN showcase, which was nice, but those aren't the qualities I prefer in a margherita.