Learn the art of making a real pizza, coming soon
May 04, 2017 | 678 views | 0 0 comments | 74 74 recommendations | email to a friend | print
To the Editor,

Pizza...flour, water, and tomatoes. Sounds simple? It happens to be a serious dish if made properly.

Leo, at La Toscanella is willing to show us the right way to make this large circle of flat bread. His pies are made from the most popular margherita-style to the very different chicken caesar. The tastes are so satisfying, you never leave the crust over, like many people do. After having my two slices I walk about 10 feet to the bakery counter. Have I just arrived in my old neighborhoods pastry shop in Brooklyn? My selection is pignoli cookies, cannoli and sfogliatelle (I’ll buy you that one if you could pronounce it). Along side these rare Italian finds are also breads, rolls, cupcakes and huge chocolate chip cookies. Glennice, Leos wife bakes them all.

This man and wife team gives the word homemade a new meaning. All they need is an espresso machine to end my delightful meal with a demitasse. So my friends, whoever would like to learn the art of making pizza, Leo will be giving a class on Wednesday, May 24, at 5 pm, at La Toscanella.

Lu Scheier

Wilmington
Comments
(0)
Comments-icon Post a Comment
No Comments Yet


Comment Policy

In an effort to promote reasoned discussion, transparency, and integrity in online commenting, The Deerfield Valley News requires anyone posting comments to identify themselves using their real name. Anonymous commenting will not be allowed. All comments will be subject to approval before posting, and may take up to 24 hours for approval to be granted.

We encourage civil discourse among readers, and ask that they be willing to stand behind their identities and their comments. No personal harassment or hate speech will be tolerated. Please be succinct and to the point. For longer comments, please consider submitting a letter to the editor instead. It will appear in both the print and online editions.

All comments will be reviewed, and we reserve the right to reject, edit or remove any comment for any reason. For questions or to express concerns feel free to contact our office at (802) 464-3388.