Brava Pizza rolls its wood-burning wagon on wheels into downtown Denver
The majority of his ingredients, Bravdica tells me, also come from Colorado: The pepperoni and sausage are procured from II Mondo Vecchio, whose salumi is beyond amazing; the goat cheese is made at Jumpin' Good Goat Dairy in Buena Vista; the herbs are grown by Grower's Organic; and even the flour is sourced locally.
As for his sweet and creamy mozzarella, Bravdica buys the curds, but pulls it himself every day; the tomato sauce, which is judiciously smeared on the misshaped doughs, is unadulterated San Marzano fruit.
Bravdica has plans to add flatbread to his menu sometime within the next month, one of which will be made with porchetta from Il Mondo Vecchio, and, he says, he'll start doing pizza specials around the same time. "Right now," explains Bravdica, trying to catch his breath and keep his pizzas sheltered from the elements, "we're still trying to find our groove and work out the kinks."
To find out more about Brava!, and to inquire about hours (the cart currently operates during the week between 11 a.m. and 4 p.m.), dial 303-619-0802.
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