Posted Thursday, November 2, 2017 – 6:45 PM
By Laura Coleman
If you close your eyes to bite into the melted fresh mozzarella sinking into tangy tomato sauce against the crispy-yet-chewy pizza crust that has just emerged from one of two wood-fired ovens at Rossopomodoro Pizzeria Napoletana inside Eataly L.A., you may just for one moment believe that you’re actually in the South of Italy, rather than inside a shopping mall on the Westside of L.A. And why not? Chances are your pizza was crafted by a championship winning pizzaiolo.
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