Friday, Jan 20, 2017

Pizzeria Lucca Arrives in Style

PizzeriaLuca_7975_1920x1187_3

PizzeriaLuca_7975_450x298Owners Vic and Diana Bernardini purchased the land behind The Mill Restaurant in Roswell. Then, they broke ground in December of 2015, constructing the restaurant of their dreams from the ground up.

Last week the brand new stark white building opened its doors to the public, serving those bubbly, blistery Neapolitan-style pies that are surging in popularity all over the country.

The inside is one giant spacious open room with plain walls and three pizza ovens centered in the back right — a stage for all to see from a dining room laid out with oversized picnic tables meant for community-style dining.

The husband-wife team behind Pizzeria Lucca (96 Bulloch Avenue, Roswell, Tel: 470.294.1222) is clearly shooting for that rustic Antico Pizza Napoletana look. Vic is the pizza man, spending his time at the ovens while Diana tends to front-of-house operations.

Bernardini admits he has never cooked in a professional setting before now. This is a first for him. But don’t be swayed, he has spent 15 long, passionate years mastering his pizza recipes, using friends and family as guinea pigs.

Now he is ready to share with the rest of us. But only with a limited menu in the early going with no word when the whole menu would be available.

The Lucca (picture above) is worth a visit all by itself and is one of the few available. Sweet and spicy hunks of sausage, roasted sweet pepper slivers, strings of caramelized onions, basil leaves, the prerequisite char that is signature of any worthy neapolitan-style pie. This one has it all.

Bernardini fires his pies as close to traditional neapolitan as possible, meaning he adheres to strict ingredients. He employs Fior di latte cheese, his sauce is San Marzano and his flour is of the double zero variety. And that’s why the margherita pie — the one I typically use for measure — is so darn good.

The Bernardinis are smartly opening slow but I, like you, can’t wait for the rest of the menu.

Today marks the start of week two for this newbie. So please remember they are still working out the kinks.

Q&A with Michael Fie
Events August 4 - 7
8 COMMENTS
  • Bob Davis / August 1, 2016

    Visited Lucca for the pizza last week and it is absolutely amazing! You will not be disappointed! Delicioso!

  • Pizza Guru / August 1, 2016

    The Lucca is effing amazing!

      • Pizza Guru / August 1, 2016

        Me too. I thought about you when eating at Lucca over the weekend. Loved the Lucca my only complaint is that it collapsed under the weight of the sausage and peppers.

  • John C. / August 1, 2016

    Excellent pizza! I’ve been waiting for a Pizza place like Lucca to come to Roswell.

  • Tennis Girl / August 1, 2016

    Best pizza EVER! Can’t wait to go back!

  • Sara S. / August 1, 2016

    Looks fabulous! Can’t wait to give it a try. Does anybody know when they will run with a full menu?

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