Dean Medico, il pizzaiolo, ha imparato l’arte della cucina francese e italiana presso il French Culinary Institute e l’Italian Culinary Academy, ora International Culinary Center. Nel 2011 — ispirato da Napoli, dai San Marzano, dalla farina Caputo 00, e dalla mozzarella di bufala — Dean ha portato la vera pizza Napoletana per il mondo sul pianale di un 1952 Chevy truck. Il sogno di Dean? Rieducare le persone comuni al valore e al gusto della pizza. Pizza Luca non è una pizzeria commerciale che trovate ad ogni angolo; è il puro trasporto dell’arte italiana. I catering di Pizza Luca attraversano Westchester, Rockland, Putnam, Dutchess counties, Fairfield, CT, Northern NJ, Long Island e gli Hamptons. Si sta facendo largo a New York City e qui sotto trovate una galleria di immagini di un evento tenuto il 18 maggio e che riguarda l’esperienza in prima persona della pizza di Dean Medico a bordo del suo speciale furgone. Benvenuti a bordo del truck di Pizza Luca!
ENGLISH INFO
Pizza Luca is the only mobile wood-fired Neapolitan pizza oven mounted on a 1952 Chevy flatbed truck. Pizza Luca is not a delivery truck and it is not a traditional food truck street vendor. The concept of Pizza Luca is to bring its full-scale wood-burning oven on a ’52 Chevy flatbed truck, with the traditional ingredients and delicious flavors of pizza Napoletana, straight to its audience for on-site catering and special events in the tri-state area – Connecticut, Westchester, New Jersey, Long Island and the Hamptons.
Dean Medico is the founder and started Pizza Luca in 2011. Medico comes from a family of commercial pizza makers and caught the Neapolitan bug from his uncle, who was creating Neapolitan-style pizza in Westchester 20 years ago. Dean’s love of the style was reinforced by trips to Italy, where his father’s side of the family originates outside of Naples. Medico abides by guidelines set by the Associazione Verace Pizza Napoletana —his menu is true and simple — a marinara, a margherita, a bianca and sometimes a filet.
