It's often argued that deep-frying anything makes it taste better, and there is a lot of truth to that. But dishes browned to perfection in a wood-fired oven can also produce food-gasmic experiences. Cooking "al forno" — that's oven-baked to the layman — is a staple in Italian cooking that commonly includes preparations like pizza and pasta dishes. Boulder's Pizzeria Locale, a restaurant that specializes in the former, will go beyond pizza today, showing off the restaurant's wood-fired oven, which was imported from Naples, with a dinner dedicated to "al forno" cooking.
Under the direction of chef Robert Andreozzi, the Flour + Fire series at Pizzeria Locale Boulder explores traditional southern Italian cooking al forno. Each month the pizzeria has focused on a different area of Italy, presenting a four-course family-style meal, including wine pairings. Tonight's dinner, which starts at 6:30 p.m., will highlight the dishes of the eastern Italian region of Le Marche. Nestled between Emilia-Romagna to the north, Tuscany and Umbria to the west, Lazio and Abruzzo to the south and the Adriatic Sea to the east, Le Marche has traditional dishes that include seasonal bounties from both the mountains and the sea.
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If you can't make this Flour + Fire dinner, there will be one last chance to get a slice of the action. On April 27, Pizzeria Locale will highlight the dishes of Sardinia for the last dinner in the series. The first Sardinia dinner, which will be held on Tuesday, April 26, sold out quickly, so reserve your spot today.
Tickets to both dinners are $125 each; reserve a seat and find out more by calling 303-442-0608 or by e-mailing Lindsay Koehn at firstname.lastname@example.org.
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