Salvatore Carlino, chef-owner of Brooklyn’s Lucia Pizza, didn’t must look any additional than his personal upbringing when deciding what he desires his pizza joint to appear like. Carlino’s mother and father have been the homeowners of legendary pizza joint Papa Leone’s: “It’s form of like having skilled athletes for folks, then you definitely resolve that you just wanna play that sport.”
Pulling from his childhood in Papa Leone’s, an iconic aspect of the legendary store that Carlino introduced over to Lucia pizza is its clam pie. “There was no determining that recipe,” Carlino explains. “It hit the pan the identical manner I noticed my dad do it.” Each Friday, the Lucia group sources contemporary clams from Avenue Fish Market. The group shucks complete clams, chops them, saves the juice, after which sautés them with a white wine butter discount. It’s a labor-intensive course of, one which Carlino solely has his group do as soon as every week. “It’s pretty much as good as it’s due to the labor of the prep that’s concerned for that fucking pie.”
Each aspect of Carlino’s slice store, from the kind of mixer he makes use of for the dough to the pies he serves, is impressed by what he watched his mother and father do. He finds a few of his pizza-making strategies exhausting to elucidate, as they only come to him second nature. “I simply do shit that I’ve seen achieved by those who have been quite a bit older than me for almost all of my life,” Carlino says of his processes. “It’s labored out up to now.”
Watch the most recent episode of Icons: Pizza to be taught extra about how second-generation pizzaiolo Salvatore Carlino carries on his household legacy.