This weekend Kiyo surprised me by taking me out for lunch to one of the restaurants on my Astoria to-do list: Tufino. Their pizza oven was hand-built in Naples using volcanic lava ash from Mt. Vesuvius, supposedly to bring “a unique and authentic flavor that is only found in Italy.” Their pastas and fried appetizers sounded good but we decided to order two pizzas since that’s what they’re known for. The first pizza was Il Greco, which I’d read about on other blogs, I think due to the fact that it pays homage to the Greek neighborhood. The pie is made with fior di latte (mozzarella), fontina cheese, Kalamata olives, oregano, and fresh lemon juice. Our second pie (below) had fior di latte, local Italian sausage, baby arugula, fresh ricotta, Parmigiano Reggiano and basil.
The pizza dough is soft and chewy, just as it should be, and we dipped our crusts in spiced oil. The toppings were fresh and delicious on both pizzas. The unique Greek pie indeed tasted like Greek food, and was refreshing due to the herb and lemon combination. With the salty Kalamata olives, it was slightly addictive. Even though I could not taste the difference between this supposedly more “authentic” Neapolitan pie and others I’ve had that were equally good (I’m thinking of Milkflower in Astoria and V Lounge in Honolulu), the food was delicious and I would happily return.
Tufino Pizzeria Napoletana
Open: Monday – Friday 5:00 p.m. – 10:00 p.m., Saturday & Sunday noon – 10:00 p.m.