Pizza Luca dishes out the old school taste of Neapolitan pizza in an old school 1952 Chevy flatbed truck.
Dean Medico, the pizzaiolo and President of Pizza Luca, learned the art of French and Italian cooking at The International Culinary Center. In 2011, Dean took artistry in pizza on the road, taking his creations throughout the Tri-State Area. The company currently has two trucks serving pies which are made in the trucks themselves.
With a wood-burning oven installed on the flatbed of the truck, Pizza Luca creates hand-made personal pies using authentic Neapolitan technique and ingredients, such as Italy’s finest San Marzano tomatoes, Mozzarella di bufala (buffalo milk mozzerella) from Campana, and a dough from Medico’s own secret recipe.
Some of Pizza Luca’s signature pies include – a cheese-less Marinara pizza made with D.O.P. San Marzano tomatoes, extra-virgin olive oil, oregano, fresh garlic, fresh basil and Sicilian sea salt; a Margherita pie with a signature marinara sauce and Mozzarella di bufala. There are also sauce-less pies include the Filetti pizza with fresh cherry tomatoes, mozzarella di bufala, fresh garlic, extra-virgin, olive oil, fresh basil, Sicilian sea salt, and the Bianca pie, served with Mozzarella di bufala, extra-virgin olive oil, fresh garlic, fresh basil, Sicilian sea salt.
Pizza Luca travels all over the tri-state area and their location is ever changing by the day. If you are trying to track down one of their trucks, you can see what their next stop will be by visiting their website, pizzaluca.com. They also offer catering services, perfect for an outdoor fall party!
For more information about Pizza Luca, call 203-219-5702, or, visit: www.pizzaluca.com