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The Pizza Al Taglio at Il Buco Alimentari e Vineria

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Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment.

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"It has been a fantastic reception, everybody likes pizza," says chef Christopher Lee when asked how the new Roman style pizza at Il Buco Alimentari is doing. "We were looking for ways to expand the menu and this was perfect," says the chef. "It was a relatively easy project because we had a great baker," Lee explains in reference to Kamel Saci. Saci comes in at 3 a.m. to make the dough that will proof for five hours before being rolled and stretched into long planks and baked with various toppings.

It is then sold "al taglio" — by the cut. Just like they do it in Rome.

"Being in the spirit of Italy, and Rome in particular, we wanted to do these," says Lee referring to the style of pizza. Although it was only added three weeks ago, it has proved to be extremely popular, selling out almost every day. Currently there are three topping choices — a margherita, one with Calabrian chiles and Sicilian anchovies, and another topped with prosciutto and mushrooms, but these will change. "We will always have the margherita and probably a mushroom one as well, because it can easily be made vegetarian." says Lee.

Watch how Saci and Lee make pizza:


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Il Buco Alimentari e Vineria

53 Great Jones Street, New York, NY 10012 212 837 2622

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