Yo, Let Me Get a Bag Off You

Kind enough to carry it to the car

A popular restaurant strategy is to source local ingredients from organic local farmers. I'm not a restaurant owner so my strategy is a little different. When I need a 30lb bag of Caputo Flour I call the best Neapolitan joint in town and say, "Hey, can I buy a bag off you?" Jonathan Goldsmith, the owner and master artisan of Spacca Napoli in Ravenswood (Profiled Here) was more than happy to oblige. He even carried it to my car! So I got my goods, excellent service, and awesome pizza. It's the best procurement method ever.  Check out the pics.  It's crust like Spacca's that I strive for at every fire-up. We'll see how it comes out tomorrow for Gia's birthday.  

My go-to pizza: Marg with Arugula

Spacca's Booty

Il Padrino - Sopressata, Gaeta Olives, Cacio Cavallo