Is This the Best Pizza in the Bay Area?
Experience true Italian at Ca’ Momi
We all love pizza, but what if we told you that you’ve been eating it wrong all this time?
Ca’ Momi in Napa--which just opened the doors to its very own stand-alone osteria--takes a truly authentic approach to Italian food. (The owners, after all, hail from Veneto, Italy.) So, naturally, we had to give it a try--and boy did we learn a few things along the way. Here are five interesting facts to know before you go.
1. The pizza here has been certified by Italy’s Verace Pizza Napoletana and Associazione Pizzaiuoli Napoletani. Each pie is no larger than 11 inches, has a raised-edge crust and thin center, and is cooked for 90 seconds in a 900-degree wood-burning oven.
2. When it arrives at your table, the pizza is not cut into neat slices. It comes whole, and it should be torn at the table as it is done in Italy.
3. The Margherita pizza is topped with crushed tomatoes, mozzarella di bufala and basil. No additions. No substitutions. Save the grated Parmesan and red-pepper flakes for pizza night at home.
4. Here, no animal part is left behind. Offal-focused dishes--like braised tripe, if you dare--uphold the Italian culinary tradition of respecting and honoring the whole hog, so to speak.
5. Espresso reigns supreme--some might even say it’s as important as dessert to complete a meal. Just be sure to order it straight up like the Italians do instead of asking for a latte.
1141 First Street, Napa; 707-224-6664 or camomienoteca.com