The Cuisine – Part Art, Part Science
Poppi’s is a BYOB, modern Italian-American restaurant serving brick oven Neapolitan pizza. The owner, Brendan Sciarra, embraced his Italian-American heritage and infused it with a fresh look of today’s food trends. Our staff is trained by Giulio Adriani, one of the world’s leading pizza experts. Chef Giulio travels across Europe, Asia and Latin America to instruct aspiring pizzaiolos and teaches proper Neapolitan techniques. Check out his bio at http://www.giulioadriani.com/#
We are proud to use the highest quality and best ingredients. We use San Marzano tomatoes and homemade mozzarella made daily. Our dough is made with naturally leavened Italian Caputo Dopio Zero Flour, the “Godfather of flours”. Our pizzas are baked in less than 2 minutes at temperatures of 800 to 1000 degrees and are customary to have signature black blisters along the cornicione (crust). The addition of sauce, cheese, and other toppings creates a pizza center that is generally soft and/or wet. This does not indicate a pizza is under-cooked. It is a characteristic of authentic Neapolitan pizza. With this being said, Neapolitans traditionally eat their pizzas uncut with a knife and fork. At Poppi's, our tradition is to cut our pizzas so they can be shared amongst everyone at the table.
Brendan Sciarra, a Wildwood native, once again merges his heritage with his passion for restaurants. As a teenager, he worked for Joe Monzo at Monzo’s Italian Re
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