Frank Anthony’s restaurant in Verona NJ serves Pasta Flight
Dear indecisive pasta eaters: the ultimate carb sampler exists. Featuring linguine, tortellini and more, the flight is served at Frank Anthony’s.
A new Roman pizzeria, Pizza by From Scratch, is coming to Ridgewood.Pinsas (crispy and light flatbread-style pizzas) will be the star of the menu.
Popular Ridgewood Italian restaurant From Scratch will be opening a sister restaurant in the near future. Pizza by From Scratch — a Roman-style pizza spot — is “coming soon” to the same town.
According to the team, Pinsa will be the star of the menu.
“Pinsa is a Roman kind of pizza whose dough is fermented and raised for 72 hours before cooking,” chef Claudia Rovegno (owner of both restaurants) said. “It’s made of three different kinds of flours, and has a hydration level of 85%, so it’s very light and digestible. It’s a totally different kind of pizza — soft on the inside, crisp on the outside.”
The upcoming project will be a takeout, fast-casual eatery with a few stools for dining near the window. The pinsas will be available in 12″ personal size, or “in teglia” (baked in pan) for 3-4 people.
“I hope to open in mid-March,” Rovegno said.
Roman-style pizza ‘coming soon’ to Ridgewood
At Pizza by From Scratch, all pies will be topped with house-made sauces, and imported meats from Italy. Sparing no expense on quality, the team is excited to work with suppliers based in Rome.
“Our charcuterie toppings will come straight from Italy,” Rovegno said, “And we’re making our own special sauces. We’ll have parmigiano cream sauce, cacio e pepe cream, artichoke, butternut squash, pesto and more.”
Sliced meats will include “imported cold cuts, like porchetta,” and vegetable toppings will range from “peppers” to “eggplant.”
In addtion to pinsa, the those top-notch ingredients will also be used in various stuffed focaccias.
Top-notch Italian eats in casual downtown digs
Chef Rovegno has been wowing diners at her flagship restaurant From Scratch for over a decade. Around the area, the authentic Roman eatery is known for its fresh pastas — smothered with decadent sauces, high-end meats and aged cheeses — as well as inventive appetizers and rich desserts.
This new project will allow regulars to enjoy those signature flavors in more casual digs, and on the daily.
“We’re just waiting,” of course, “on one more permit from the town,” Rovegno said.
Once green-lit, the pizzeria will open at 192 E. Ridgewood Ave.
For updates on the official launch, follow @pizzabyfromscratch on Instagram.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can’t find her in Jersey’s best restaurants, she’s probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.
Dining and Cooking