Audio By Carbonatix
It’s the hottest thing to hit the pizza world since Wolfgang Puck smeared a crust with crème fraiche and topped it with smoked salmon and caviar.
That would be the coal-fired oven, both figuratively and literally the hottest, as it can crank up to a fearsome 800 to 900 degrees, cooking and blistering a thin round of dough faster than you can say “Domino’s sucks!”
Latest entry in the coal-fired pizza trend: Corelino’s Coal Oven Pizza & Cucina
(6346 Lantana Road, 561-968-8200) a casual yet swanky pizzeria that
opened just a couple of weeks ago in western Lantana. It’s the fourth
restaurant for proprietor Joe Tangialosi, who owns three other eateries
on the west coast of Florida.
A self-described “pizza fanatic”
inspired by the pies at Brooklyn’s Grimaldi’s pizzeria, Tangialosi says
the Lantana spot will be the first of five Corelino’s he hopes to open
in the tricounty area in the next two years.
The menu offers 12-
and 16-inch pies, with a roster of house specialties and list of DIY
toppings. There are also a couple of salads, apps from coal-oven wings
to broccoli rabe sautéed with garlic and sausage, plus a handful of
pastas and entrées like eggplant parmigiana and a quartet of desserts.
Corelino’s
is open for lunch and dinner daily, with beer and wine and a full bar.
Bring your own smoked salmon and caviar, though.
