PIZZERIA RUSTICA
Walk through the doors of this 19th century brick building and you’ll be transported into a gener-ations-old neighborhood trattoria in the heart of italy. the cozy ambience with its stucco walls, wood floors and tablecloths topped with b S P A it e “ psutcher paper entices you to linger over authentic neapolitan-style pizza and antipasti. but be fore- warned. You won’t find a pineap- ple pizza on this menu…ever. ERVING aRTISaN PIZZa IN THE NEa- OLITaN TRaDITION proprietor dave brackett is a pizza purist. A former ir force colonel, brackett and his wife fell in love with alian wood-fired pizzas while they were stationed in urope and canada. “the food is so simple,” he said, and it’s all handmade using artisanal ingredients.” that passion led brackett to learn the ancient art of izza making, naples-style. After an intensive train- ing through the italian Associazione Verace pizza napoletana, he became certified to produce authentic neapolitan-style pizza.
in may of 2008, he opened his west side restaurant.
Already they’ve been hailed as the best new restaurant of 2008 by the colorado Springs independent and presented with the Sustainability Award by the colorado Springs convention and Visitor’s bureau.
What are the secrets to his meteoric rise? it all starts with top-notch ingredients. his tomatoes,
40 ColorAdo spriNgs sTYle 40 ColorAdo spriNgs sTYle
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