Pizzana

Pl, Arts District. Pizzana View this post on Instagram A post shared by Pizzana (@pizzana) on Jan 4, 2020 at 5:52pm PST When you open Pizzana’s website, the first thing you see is a scroll of gushing praise heaped on the spot by media outlets–but

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amazing frozen Negroni. The food is small plates, arancini, pâtés. It’s casual, easy, and I love it. You’re really transported to another country there." 4604 Eagle Rock Blvd., Los Angeles, (707) 337-0170, capriclublosangeles.com PIZZANA "My kids love

Pizzana. They just opened a location across the street from Petit Trois in Sherman Oaks. I go and buy food for the staff sometimes. I love their pizza and especially their concept of precooked pizza. You buy the pizza and warm it up at home. It’s so good

on the table. 516 Santa Monica Blvd., Santa Monica, (310) 691-8278, heroicitalian.com Pizzana The Padrino sandwich at Pizzana in Brentwood. (Gabriella Angotti-Jones / Los Angeles Times) After posting the Padrino on Instagram last summer, Pizzana chef

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You don’t really need a special reason to order from Pizzana. At his Brentwood and West Hollywood pizzerias, Naples native Daniele Uditi is making some of the best pies around. Both his traditional offerings, like a great margherita, and more

creative ones, like a stunning pizza version of cacio e pepe, excel. But now, there are other reasons to order. View this post on Instagram A post shared by Pizzana (@pizzana) on Apr 1, 2020 at 11:56am PDT The restaurant has been cooking up free pies for

@latimes.com. Pizzana Daniele Uditi was raised in Naples and in Caserta, Italy, among a family of bakers; in Los Angeles, he mines the sweet spot between tradition and innovation. His Neo-Margherita is as much of a philosophy as it is delicious sustenance

: As in its noodle form, the cacio e pepe is hard to resist. Brentwood houses the first Pizzana; a new location recently opened in West Hollywood and matches the original’s awesomeness. 11712 San Vicente Blvd., Los Angeles, (310) 481-7108, also at 60 N

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, (213) 626-8888, nightshadela.com Szechuan hot quail on Japanese milk bread, served with house pickles from Nightshade. (Silvia Razgova / For The Times) Pizzana (67) Daniele Uditi is one of the city’s most accomplished pizza maestros. His neo-Margherita

., West Hollywood, (310) 657-4662; pizzana.com Pizzana’s Amatriciana pie. (Francine Orr / Los Angeles Times) Playa Amor (59) At Playa Amor, Thomas Ortega’s beachy, marina-adjacent restaurant in Long Beach, Ortega goes full-bore into his brand of Chicano

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just shy of Chicagoan deep-dish casseroles) will always have their adherents. Plenty of fantastic pizza has appeared over the last decade: Daniele Uditi’s neo-Neapolitan standard-bearers at Pizzana; the consistent and smart combinations at Cosa Buona

, chewy, Neapolitan-style hybrids baked whole to order and wide, crisper New York-inspired slices on display behind glass. Rodriguez previously worked alongside Daniele Uditi at Pizzana, an influence that’s easy to trace in options at Ghisallo, like the

community for budding entrepreneurs.” Stephanie Breijo reports on the promising opening of Pizzeria Sei — from William Joo, a veteran of Providence, Ronan and Pizzana, and his wife Jenn So — and other openings around the metro area. Ben Mims makes the case

e pepe pizza at Pizzana in Brentwood. Uditi grew up eating his grandmother’s cacio e pepe in Frosinone, a province about an hour’s drive south of Rome. As an adult, he found cacio e pepe pizza in Rome, but the texture never quite hit the mark of his

this craze. We created a monster out of cacio e pepe. Daniel Uditi, chef-owner of Pizzana Advertisement In researching the origins of the dish, I came across a narrative that has been widely circulated online: Shepherds from the pastoral communities of

pizza cooked in a wood oven by chef Daniele Uditi at Pizzana restauraunt. Francine Orr / Los Angeles Times The Wolfgang Puck effect on American pizza is well known, redefining it into a vehicle for whatever ingredients happen to be delicious and fresh in

the market. But pizza is changing in its Neapolitan motherland too — a pizza at La Notizia or Pepe in Grano is a pizza transformed. In Los Angeles, the place to experience the new pizza revolution is Pizzana, run by Daniele Uditi, who has worked at

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