Donatella Arpaia is about a month away from opening her eponymous Chelsea pizzeria. Yesterday, Slice posted some images of the oven curing process, a 15-day stretch during which fires are lit in the oven daily to drive out residual moisture from the pores of a new brick oven. Today, Arpaia sends word (and pics!) assuring that she has completed her first round of pizza training with master pizzaiolo Enzo Coccia of Pizzeria La Notizia in Naples. She did warn us earlier this year that she’d be spending more time in the kitchen from now on.
This article from the Village Voice Archive was posted on July 9, 2010