The space here was named San Giorgio after the suburb in Naples, Italy, where owner (and International Associazione Vera Pizza Napoletana-certified Neapolitan pizza maker) Joe Comizio’s grandparents lived, as both an homage to his lineage and testament to his pizza-making passion. Trattoria San Giorgio relishes in simple, rich Neapolitan culture by serving a traditional soft and chewy crust — made strictly from ultra-fine, low-gluten flour, water, salt, and yeast — and D.O.P. (an Italian seal of protection) San Marzano tomatoes from the Pompeii area of southern Italy. All of the ingredients used are high quality, with 90 percent of them imported directly from Italy. The result is a distinctive, chewy, saucy slice of Old World authenticity. Dine at a bistro table by the heat of the 900-degree wood-fired pizza oven or out on the stone-lined patio; either way, you’re bound to enjoy the thin-crust pies, made with the creamy, tangy buffalo mozzarella from the Campania region or fresh Fior di Latte cow’s mozzarella. You can pair your pizza with a glass of Italian wine or one of their snazzy signature cocktails. Click here to read more about wood-fired vs. brick oven pizza.3279 Franklin Ave; 845.677.4566; www.trattoriasangiorgio.comPHOTOS BY MICHAEL POLITO
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