Giulio Adriani

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Blogs
March 20, 2012
Say Hello to Montanara, Atrio
Montanara, a pizza joint opened by master pizzaiolo Giulio Adriani that serves deep-fried pies, has opened on the Lower East Side. [Time Out] The owners of the Italian restaurant Il Mulino are opening a new location on the Upper East Side. [Eater]
Blogs
November 2, 2011
How Does Forcella Bowery Compare to Forcella Brooklyn?
Lauren ShockeyMini deep-fried pizzas at the new ForcellaHaving reviewed and enjoyed new Williamsburg eatery Forcella (home of the now-famous deep-fried pizza) several weeks ago, I was intrigued to check out the fare at its new Bowery outpost (334 Bowery, 212-466-1111), which opened last week. ... More >>
Blogs
October 6, 2011
Forcella's Giulio Adriani On The Secret to His Deep-Fried Pizza
Giulio Adriani's Forcella is undeniably hot right now. The big draw? Its ingenious montanara, a pizza that's deep-fried and then baked in the restaurant's 1,000-degree oven. Adriani honed his skills in Napoli, then made a name for himself at the West Village's Olio Pizza e Piu before opening his cur ... More >>
Dining
September 21, 2011
Forcella's Deep-Fry Pie Guy
Giulio Adriani does pizza a different way in Williamsburg
Blogs
June 14, 2011
Pizzaiolo Giulio Adriani, Formerly of Olio Pizza e Più, Opens Forcella in Williamsburg
Keith Wagstaff It appears another pizzaiolo has thrown his pizza peel into the ring--in the vicinity of Motorino, Roberta's and Paulie Gee's, no less. So, what makes Giulio Adriani think that his Neapolitan pies can make a splash in the saturated New York pizza scene? For one, he has some ser ... More >>
Dining
September 1, 2010
Olio Pizza e Piu and Campo de' Fiori Dish Up the Pies
We chew our way through two new pizza joints
Blogs
August 10, 2010
Olio Pizza e Più: More Neapolitan Pizza for the Village
Margherita ExtraThere is a new Neapolitan-style pizza joint in the West Village. Olio Pizza e Più is run by Giulio Adriani, a lifelong pizzaiolo who recently moved from Italy to open this place. He claims hardcore authenticity, and is an instructor in the Verace Pizza Napoletana association, ... More >>

Blogs

Say Hello to Montanara, Atrio

Blogs

How Does Forcella Bowery Compare to Forcella Brooklyn?

Blogs

Forcella's Giulio Adriani On The Secret to His Deep-Fried Pizza

Dining

Forcella's Deep-Fry Pie Guy

Blogs

Pizzaiolo Giulio Adriani, Formerly of Olio Pizza e Più, Opens Forcella in Williamsburg

Dining

Olio Pizza e Piu and Campo de' Fiori Dish Up the Pies

Blogs

Olio Pizza e Più: More Neapolitan Pizza for the Village

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