Pizza. A food everyone likes but the styles vary. Thick or thin crust, lots of sauce, light sauce, cheese blend or just good mozzarella. Friends, Joseph Monteiro, the executive chef from Atlantic Restaurant, and John Clift, the owner of Vintage MV, both have been searching on Island for the kind of pizza they like.
When you can’t find what you want, make your own. After a night of too many beers, they had a crazy idea. Let’s open a pizza place. And that is exactly what Joe is doing, and it just so happens that his new pizza place is right next to Vintage MV in Nevin Square, Edgartown.
Opening in the next week or so, Pizza Di Napoli will be serving up some seriously good pizza right in the heart of Edgartown. Think about it. Grab your beer and wine from Vintage, your pie from Pizza Di Napoli, and you’re set for the night, whether you’re heading to the beach, a potluck or home. Love the convenience!
At the shop, you can grab a whole pie or a slice or two. There will be a little seating inside for enjoying your pie, overlooking the green space inside Nevin Square, and there might even be some cute bistro tables on the porch. Also, there’s even talk of bike delivery in town during the Summer months.
The pizza is Neapolitan style — nice puffy crust, loaded with toppings and big. The pies are 18 inches. Joe is committed to using the freshest ingredients. Imported meats and oils from Italy, nothing artificial. Neapolitan style pizza crust is traditionally made with brewer’s yeast, Pizza Di Napoli’s crust has beer in it, perhaps that’s why it’s so good!
One of the things that is going to make you fall in love with Pizza Di Napoli is the selection of pizzas. Of course you can get pepperoni and cheese, and any other basic, but their signature pies are going to make you weak in the knees.
When I met with Joe at the shop, it just so happened that they were making pies, working on the recipes. Nick, who works at Atlantic for Joe too, was working an amazing creation – a pizza with four different types of mushrooms, truffle oil, fresh house made ricotta and parsley.
The smell, the sight of this fungi pie was enough to make my stomach go into a series of serious of growls. And the pie did not disappoint. You could really taste the freshness of the ingredients. It wasn’t heavy even though it was loaded with toppings.
All of us who where there, were happy to oblige and eat a slice. Then Joe got behind the counter and began making another pie. This is going to be one of my staples. It’s roasted chicken, goat cheese, and pear. OH MY is this pie delicious! I can’t wait to have it again.
If neither of those make you hungry, perhaps you might want to try Pizza Di Napoli’s Clam Chowder Pie, or the Donaroma’s Veggie Pie. The menu is going to be pretty impressive.
Soon as Pizza Di Napoli is open, we’ll be sure to let you know. Spring brings a lot of changes on the Island, and we look forward to bringing as many stories to you as possible.
Hope you’ll take a moment a vote for Point B Realty again for Best of the Vineyard, Best Real Estate Agency 2016! It’s easy and fun too, just click here to vote for your Island favorites.
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