Pasquale has done it again. The South Kingstown chef and his pizzeria made the prestigious ranking of the 2024 50 Top Pizzas in the United States for the third year in a row.
Pasquale’s Pizzeria Napoletana in Wakefield is in the top 15, ranking No. 14 on the list that was released last week by the international organization 50 Top Pizza.
Pizzaiolo (pizza maker) Pasquale Illiano opened his pizzeria in 2015. The accomplished pizzaiolo not only has VPN certification from Associazione Verace Pizza Napoletana, which is not easy to get, but he is also on the board of the association. Illiano has said he respects 50 Top Pizza which he described as an organization of culinary journalists and inspectors from Italy and around the world.
The Italian organization 50 Top Pizza describes itself as "the most influential guide in the world of pizza." They have more than 1,000 anonymous inspectors worldwide helping with the rankings. They launched the first list in 2018. They consider such criteria as the quality of pizza dough and topping ingredients as well as customer service, and the wine and beer lists.
Two other Rhode Island restaurants made their unranked list for offering "Excellent" pizzas.
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Here's what they said about Pasquale's: "A charming and comfortable restaurant with a family-friendly atmosphere that will immediately make you feel at home. Among the appetizers, some well-made dishes stand out, including paccheri alla Genovese, a classic Neapolitan recipe made with braised meat and onions.
"The pizza is offered in three different types: the classic Neapolitan, certified by the AVPN association that protects the brand, the New York Style, and the Grandma Pizza, a thin and rectangular style of pizza attributed to Long Island. The ingredients for the pizza toppings are excellent, as are the dough types. The Marinara Flegrea is a must-try for the Neapolitan dough that manages to enhance this type of pizza to the fullest.
"The drink menu is of high quality with an interesting selection of wines and beers. Prices are slightly higher than the average in the city, but it is absolutely worth it considering the quality. Efficient service."
Only three other New England restaurants made the list. Zeneli in New Haven, No. 37, and Posto in Somerville, Massachusetts, No. 41, were also on the list last year. New this year is Si Cara in Cambridge, No. 48, from chef Michael Lombardi.
The top 5 for the US are Una Pizza Napoletana, NYC; Tony’s Pizza Napoletana, San Francisco; Pizzeria Beddia, Philadelphia; Ribalta, NYC; and Ken’s Artisan Pizza, Portland, Oregon.
A second category from the organization, "50 Top Pizza USA 2024 – Excellent Pizzeria" named two Rhode Island restaurants, Al Forno in Providence and Mother Pizzeria in Newport. They are not numbered but listed alphabetically.
About Al Forno, they wrote: "The pizzas on the menu are few, but worth trying, especially the Margherita, truly excellent, with the perfect mix of tomato and mozzarella. The dough is well leavened and the cooking of all pizzas is always very precise." They also say diners find "Friendly and family service, pizza prices a bit higher than the city average, but definitely worth it."
About Mother Pizzeria, they wrote: "A blend where New York style meets Neapolitan style, but with a great focus on the quality of flours and ingredients."
They also cite "round pizzas sliced with fresh and seasonal ingredients, and sourdough as a declared tool from the name of the restaurant by Kevin O’Donnell, chef of Giusto who opened this place with the intention of offering popular and healthy food. Meticulous attention to preparation, long fermentations, and professional, attentive, and knowledgeable service make this restaurant an absolute reference for lovers of high-quality artisanal pizza."
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