Cheap Eats: Take A Bite Out Of D’Angelo’s Pizza
MIAMI (CBS4) – Buon appetito! A local chef has brought the amazing taste of Italy to South Florida, all at cheap eat prices.
“We have a little buffalo mozzarella and we have beautiful salami,” Chef Angelo Elia told CBS4′s Lisa Petrillo.
Acclaimed chef Elia makes his signature pizza with the passion of a man who truly loves his job. This Italian born and raised restaurateur has six restaurants in South Florida.
“I work seven days a week, I still love doing what I do. I’m up at six in the morning. I put a lot of effort in both,” said Elia.
At his Casa D’Angelo restaurants guests find sophisticated fine Italian dining for a special night out. In Weston, at his newest venture D’Angelo Pizza Tapas and Wine bar, Elia uses authentic Tuscan style ingredients for his casual-hip eatery for those on a budget.
“We have guests that come four to five days a week, so you can have a beautiful dinner for $15 to $20 a person,” said Elia. “The way the economy is going on today, I think that’s the way to go.”
Chef Elia sticks the pizza into a oven at 700 degrees and in three minutes its done.
Despite its sizzling ‘ooey, gooey’ good looks, Elia said his pizza is still a light meal.
“It’s light. In Italy at night time it’s what we do every night, we have a pizza and enjoy,” said Elia.
It’s the authentic Tuscan Italian ingredients in the pizza and all the dishes at D’Angelos that mattes most to this strict chef.
“I’m the kind of person, I didn’t use regular water to make pizza, I use bottledwater to make the pizza light. I use double zero flour only to make the pizza.” said Elia.
Petrillo got a chance to sample the food.
“A true Italian pizza” she said. . “Very light, flaky. It’s messy but good really good.”
Elia also brought out a few more dishes like a Burata cheese plate with grilled figs.
“This is jealousy time and I get it, “said Petrillo. “That’s a dessert. Wow”
What’s an Italian restaurant without a veal and pecorino cheese meatball?
“Woah, it melts in your mouth- the meatball melts in your mouth,” said Petrillo.
Elia also produces a chardonnay from Sardinia called Jankara that is sold at the restaurant.
For more information about Chef Elia’s ‘molto gustoso’ pizza visit dangelopizza.com