Cuisine:

• Pizza
• Italian

Olivella's Pizzeria E Vineria Description:
Chef Salvatore Olivella, a native of Naples, makes no bones about how a pizza should be cooked: in a wood-fired oven---or not at all. We won't argue with him. His crust is classic Neapolitan style---not too thin, not too thick and with just the right texture. Toppings include house-made mozzarella, meats imported from Italy and bright, fresh and chunky San Marzano tomatoes. A great way to start off a meal is with the sushi Parma, spicy little bombs of mozzarella wrapped in prosciutto and scallions. We also recommend the prosciutto di San Daniele pizza paved with mozzarella, arugula and Parmigiano, shaved off the giant wheel behind the bar. The quick cooking time ensures that the ham remains moist. If you can't decide on a pie because they all look so good, try the classic margherita. Go early or expect a wait at this bustling Park Cities spot.


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