Down in San Carlos, my dad’s Calabrese buddy, Enzo Rosano of San Mateo’s AcquaPazza, is opening LOCANDA POSITANO in early April. The chef is Antonio Verdicchio, an award-winning pizzaiolo from Naples (he was most recently at Gusto in Barcelona). Yup, the Peninsula is getting authentic Neapolitan pizzas, although the oven is a custom-built gas oven (a Vesuvio) instead of a wood-burning one, an environmental decision. The oven can still reach 800°F, cooking a pizza in just over a minute. There will be some seafood dishes from coastal regions, along with some featuring Tuscan ingredients, like ricotta al forno with seasonal wild mushrooms, pappardelle al cinghiale wild boar ragu, and crostini toscani e olio nuovo (crostini with Tuscan beans and arugula). The former bakery is being converted into a 70-seater, with an open kitchen, a bar in the center of the restaurant, and banquette seating along one wall. It will be open Tue-Sun 11:30am-10pm. 617 Laurel Ave., San Carlos, 650-591-5700.
Oh, and Peninsula residents, take note: AcquaPazza is hosting a fundraiser dinner for the San Mateo Public Library Foundation on March 31st, details here.
Owner Enzo Rosano and chef Antonio Verdicchio.
