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Home page of DBE - Dale Bix
Emery
Settebello restaurant in Salt Lake City, I have recently
discovered has the best, most authentic pizza in this
state! This is fanatically supreme stuff. (2/9/07) Imported everything,
I mean they have the 800 degree+ wood-fired
oven, the tomatoes and flour and even the pizzaiolo (chef) direct from
Italy. It's VPN pizza, the real deal,
the most sublime and utterly delicious pizza that transports you right
back to Naples - I mean Napoli. If you've found this
blurb, (been Googling, have we?), you have to try this place. Olives
that taste like olives, fresh mozzarella cheese, olive oil, burnt bits
of crust and best of all an undeniably authentic taste. No bull, they
have pulled it off. GO THERE and get a taste of Italy! 200 West 260
South, by Red Rocks brewery and restaurant. (I have no connection to
the place other than the fact
that I know what pizza in Italy tastes like, and I crave the stuff.)
Review below by Ted Scheffler, Salt Lake City Weekly, 2/14/07 -
http://www.slweekly.com/article.cfm/margheritaville
Boy, oh boy, am I one happy camper. And I’ll sum up my giddiness in
one
word: Settebello.
Just in case your Italian isn’t up to snuff, settebello is
a
card—the “seven of gold”—in the Italian card game called scopa,
especially popular in and around Napoli. But
the settebello
isn’t just any old card; it’s the most valuable card in the game of scopa.
I’ve never played scopa—although I do toss a pretty mean
bocce
ball—but the word will forever be singed into my brain, thanks to a
terrific
new pizzeria in town called Settebello.
It’s not a chain or a franchise, so don’t think California Pizza
Kitchen.
There are only two Settebellos: the original location outside of Vegas
in Henderson, Nev.,
and a new one in Salt Lake City,
strategically positioned between Red Rock
Brewing Co. and Buca di Beppo, both of which serve up righteous pizzas
of their
own. But there is pizza, and then there is pizza.
Settebello is the real deal. I have searched high and low for an
authentic
Margherita pizza in Utah
and,
until now, found only one really worthy of the Margherita moniker: Eric
DeBonis’ tasty pie at The Paris. Oh, and the ones I make at home. But,
although
I use all the right ingredients, I don’t have access to an authentic
Italian
wood-fired brick oven to cook my pizza in—you know, the ones that
approach
1,000 degrees Fahrenheit. My oven only goes up to 550, and that’s just
not good
enough.
Step into Settebello and the eye travels immediately to a long
semicircular
counter with stools, behind which, at eye level, is that holy brick
oven. Out
in back of Settebello, I noticed big chunks of wood lying near the
kitchen
door, all destined ultimately for the brick oven. Also behind the
counter are,
typically, a handful of guys preparing pizzas. But only one of them
actually
touches the big paddle that carries Settebello pizzas to and from the
oven:
Matteo Schiavone.
Schiavone, who doesn’t have a lot of English but has a winning smile
that
cuts across cultures and languages, is what in Italy is called a pizzaiolo,
or pizza maker. Now, I know 15-year-olds at Papa Murphy’s who make
pizza, but
Schiavone is an artist skilled in the age-old craft of Napolitano-style
pizza
making. He’s been doing it for more than 20 years. That’s a lot of
pizza.
The people of Napoli take their pizza very
seriously—so seriously, in fact, that in 1984 the Italian government
and a
group of pizzaiolos created the Vera Pizza Napoletana (VPN) to
implement strict
guidelines and rules concerning how pizzas should be properly made and
cooked,
and which ingredients may be used. (Hint: You’re not gonna find
pineapple on a
VPN-approved pizza.) Pizzerias certified by VPN cook their pizzas as
Napolitanos have done for more than 200 years. Well, Settebello
Pizzeria
Napoletana in Nevada was
only the
14th pizzeria in the United States
to be approved and VPN-certified—quite an honor indeed. Next month, the
Salt
Lake City Settebello will host the president of the VPN, at which time
Settebello will become the 15th American VPN-certified pizzeria, and Utah’s
first.
After cooking at temperatures ranging from 800-950 degrees for under
a
minute, a Settebello Margherita pizza comes to your table unadorned and
steaming on a warm plate. As in Italy,
it’s not even cut into slices; you do the honors yourself. Cutting the
pizza
before bringing it to the table would, presumably, eat up valuable
time.
Settebello pizzas are made to be eaten immediately from the
oven. They
don’t travel well, so make sure your first Settebello pizza is eaten
hot on the
spot, as the good Lord intended pizza to be eaten.
The Paris’
aforementioned pizza
notwithstanding, I’ve never understood why a decent Margherita pizza is
so hard
to come by. They are incredibly simple to make. Here is everything you
need:
Flour, tomatoes, cheese, olive oil and basil. The basil, it goes
without
saying, must be fresh, and the flour has to be “00” flour imported from
Italy.
Pizzerias in Napoli use flour from one of the
oldest
mills in Italy,
Molino Caputo, and so does Settebello. One of the things that makes me
crazy
about ordering Margherita pizzas in the United States is that nine out
of 10
are topped with fresh, sliced, usually not-quite-ripe tomatoes. I have never
seen fresh tomato on a pizza in Italy. In Napoli, and at Settebello, a
thin
layer of crushed San Marzano tomatoes straight from the can are
employed. They
use the same brand I buy at Tony Caputo’s Market & Deli: Strianese.
Atop
the sauce go a few slices—not a lot—of fresh mozzarella cheese (fior
di
latte) and a sparse sprinkling of Parmigiano Reggiano. A few
chiffonades
of fresh basil are strewn about, the pizza is placed into that molto-hot
oven, and in less than a minute, magnificence emerges.
There’s other stuff at Settebello: wine, beer, a great arugula
salad, a
killer calzone, etc. But who cares? Because you’ll find your way to
Settebello
for one reason and one reason only: To bless yourself with what might
just
possibly be the best pizza you will ever eat. Settebello is indeed the
trump
card.
SETTEBELLO
260 S. 200 West
322-3556
Lunch & Dinner Mon-Sat
Dale B. Emery
Small Parts Kinetic
Project
page - "Tokinetic" machine
Smithsonian pic
Kineticon
linkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinkslinks
Rolling
Ball web (Sorry, defunct) Rolling Ball Sculptures, as
well as Kinetic art,
sculptures, clocks, toys, etc. by David M. MacMillan
Coin
op antique
Small Parts Incorporated -
The best place to get small quantities of R/D, prototyping parts for
engineering,
medical, gadget projects. Fast, great postage deals, nice people,
great products.
Wow, I just heard they got purchased by Amazon.com
Randy
Fromm's
site
Playmeter
Magazine
Cabaret Mechanical Theatre
- Fabulous place in London, with mechanical and coin-op machines,
automatons.
Also look up "Musee Mecanique" in a search engine, (altavista.digital.com)
for a unique and terrific place where old mechanical machines live
on.
Great place. The future retirement home of the Kineticon?
George Rhoads - http://www.georgerhoads.com/ Also see Rock
Stream Studios http://www.georgerhoads.com/Contact.html
In upstate New York, Mr. Rhoads designs room-sized kinetic
sculptures,
for clients like malls and science museums. He has sculptures all over
the world, and they get a very wide audience. There is one in Ogden
City Mall, where a Gumball Gizmo
stands. (No longer, it's torn down!)
Cabaret Mechanical Theatre
- (above) Tim Hunkin, from "The Secret Life of Machines" has
stuff
there. (It was mentioned on the show...) It's a very nice site.
http://www.bixworks.com/spn.htm
- a page of the history of kinetic vendors, part of Bixworks site.
Bixworks
home page