Pizza Al Tegamino At Fabio Trabocchi's Fiola DC

Most gourmet pizza lovers are familiar with popular Italian styles like Neapolitan Pizza—commonly known as Pizza Margherita—and Pizza Romana, famous for its thin, crunchy crust. A lesser-known recipe from the Piedmont region of Northern Italy, Pizza al Tegamino, is making an impression on the downtown Washington, D.C., culinary scene, thanks to Chef Fabio Trabocchi and his flagship restaurant Fiola. Pizza al Tegamino headlines the Pizza & Bubbles experience offered at Fiola’s bar. Each eight-inch pizza is masterfully crafted by Corporate Pastry Chef Claudia Barrovecchio, a native of Torino, Italy. The artisanal Torino-style pizza dough is fermented for seventy-two hours before being cooked in the traditional way—in a small cast iron pan with a touch of olive oil. The oil lightly fries the bottom of the crust, while the long rising time gives it a soft, pillowy top, much like focaccia. At Fiola’s Pizza & Bubbles experience, you can enjoy bold, authentic flavors from various Italian regions; at least one new region is featured each week.  Examples include the Valtellina Pizza, which is prepared with activated charcoal dough, truffle fonduta, confit potatoes, house made bresaola, and arugula. For a nod to classic flavors, the Campania pizza features San Marzano tomato conserva, buffalo mozzarella, basil oil, and basil seeds. The spicy Calabria-inspired pizza features San Marzano Tomato conserva, Fior di Latte, Caciocavallo Cheese, Nduja, Tropea Onions, and Black Olives. This week, Fiola is showcasing a Sudtirol-inspired pizza with San Marzano tomatoes, Fior di Latte mozzarella, smoked scamorza, maitake mushrooms, and speck. Fiola’s pizza pop-up is extended through the end of the month and is available Tuesdays through Thursdays between 5:30 and 8:00 p.m. For more information on Fiola’s Pizza & Bubbles experience, please click here.