As the dough begins to bubble, David Mattachioni slips the peel underneath a margherita pizza, turning it 90 degrees. “There’s no set time or temperature when you’re cooking with a live fire; it’s more art than science,” the Mattachioni founder explains while pulling out the wood-fired pie from the brick oven. “It’s finished when it’s done,” he quips.
If Mattachioni had a slogan, it would be, “good things can’t be rushed." It's not only how David approaches Mattachioni's authentic Italian menu, but it's also how he runs his business. Since 2008, David’s dreamed of opening up his own Italian trattoria, but it took the pizzaiolo almost eight years to finally open this eponymous eatery that also sells groceries and functions as a café during the day.
