San Francisco Home > Food > Fuzzy Naples
Published July 21, 2009
When a new Italian restaurant opens in North Beach promising authentic pizza, you,
like us, would just as soon leave it for the tourists.
But after learning that the pizza maker recently moved here from one of Naples' famed pizzerias, and they
imported a Mugnaini Valoriani gas/wood-fired oven (the Tesla of pizza ovens) from their homeland, we started
to get a little curious.
And we think you'll like what we found. Welcome Pulcinella Pizzeria Ristorante—the latest,
family-run Neapolitan-style pizzeria to grace North Beach.
Brought to you by Luigi Pucci, heir of Antico Molino Caputo—the most widely used pizza flour in the
world (and flour of choice for heavy-hitters like A16 and Tony's Pizzeria Napoletana)—Pulcinella isn't
just Neapolitan in style, it's the spot that'll make you think you stumbled into a piazza in the Old
World.
Settle into a two-top with a view of old Italian flicks being screened on the wall next to the mural of the
Bay of Naples and order a few pies. The Margherita is a safe bet, but we liked the
sausage/prosciutto Quattro Stagioni as well as the eponymous buffalo mozzarella-topped
Pulcinella. Whatever you get, rest assured that every pie boasts the prized Neapolitan
black-charred crust.
We're guessing it's all in the flour.
Pulcinella Pizzeria Ristorante
641 Vallejo St
(at Columbus)
Russian Hill
San Francisco, CA 94133
415-829-7312
Pulcinella Pizzeria Ristorante
641 Vallejo St
(at Columbus)
Russian Hill
San Francisco, CA 94133
415-829-7312