http://pomopizzeria.com/index.php/site/index/ en remo@mattei.org Copyright 2010 2010-09-12T04:31:35+00:00 http://pomopizzeria.com/index.php/site/home/ http://pomopizzeria.com/index.php/site/home/#When:05:27:34Z PIZZA NAPOLETANA ‘Pomo Pizzeria Napoletana creates the truly authentic pizza experience utilizing the same simple methods that were practiced for hundreds of years in Napoli, Italy, where pizza was born and perfected. Pomo’s Pizza is produced according to the Neapolitan tradition where each pizza is a unique piece of art. At ‘Pomo Pizzeria we combine the slow levitation method to produce our home- made dough, all natural ingredients, and the Blast-Cooking process of our wood burning oven to lock in flavors, natural aroma and moisture. This gives the pizza a soft and digestible crust, which is the signature style of a true Napoletana Pizza. Two Italian Pizzaiuolo Masters make our genuine Neapolitan pizza dough. They are Master Matteo Schiavone, who has 30 years experience in Neapolitan Pizze- rias in Italy, and Master Fabio Caruccio. Our dough consists of Imported Organic wheat Flour “00” from Molino Caputo in Naples, Natural Yeast, Mediterranean Sea Salt and Spring Water. Our pizza is made from slow-rising sourdough with a minimum of 24 hours in the rising process. The dough is then formed by hand and is no more than 3mm thick. Our dough is kneaded with a Forklift low-speed mixer Imported from Italy. The pizza is baked for 60–90 seconds at 500 °C (950 °F) in our wood-burning brick oven, with hand made bricks from Santa Maria, pressed bricks from Salerno named Turf Stones, in a “Biscotto” oven from Sorrento, and Vesuvius volcanic sand imported from Napoli. This 6000 lb oven was built in Napoli by a 3rd generation craftsman pizza builder and shipped across the Atlantic Ocean to create our oak and pecan-wood fire. ’Pomo is very proud to be the First and Only APN (Associazione Pizzaiuoli Napole- tani) and VPN (Verace Pizza Napoletana) certified Resataurant in Arizona. We take Neapolitan pizza seriously and you will be able to tell with every taste. We thank you for your patronage. 2010-09-12T05:27:34+00:00 http://pomopizzeria.com/index.php/site/pizza_vpn_associazione_verace_pizza_napoletana_part_2/ http://pomopizzeria.com/index.php/site/pizza_vpn_associazione_verace_pizza_napoletana_part_2/#When:04:31:35Z Article 2. – Description of the method of production 2.1 Preparation of the pizza base 2.1.1 Products (for further details see the attached appendices) The products that provide the base for ” Verace Pizza Napoletana “- (Vera Pizza Napoletana) include: a. wheat flour type “00″: highly refined flour which has been milled to standard “00” (doppio zero). The flour has an almost talcum-powder like appearance, white, fine and is completely free of bran or germ. A small amount of wheat flour type “0″ (Manitoba) is allowed to be added providing the percentage ranges from 5 to 20%. This variation is dependent on the external temperature and is used to enforce the ‘00’ flour and not replace it. b. Water: must be clean and free of gas. It must also be free microorganisms, parasites or chemical substances that represent a health risk. Water must be fit for human consumption. !” pH = 6-7 !” Recommended temperature for production: 20 – 22°C !” Moderately hard: 60 – 80 mg/L as calcium c. Salt: sea salt must be used d. Yeast: Compressed yeast, biologically produced, solid, soft and beige in colour , with quite an insipid taste and a low degree of acidity must be used. Yeast must be purchased in packages ranging from 25-500 grams. (Saccharomices cerevisiae) (See Italian Decreto Ministeriale. 21/03/1973 e 18/06/1996). The use of Natural yeast is also permitted (see appendices). All types of fat must be excluded from the dough. 2.1.2 Ingredients and recommended amounts The following doses are based on 1 litre (1000ml) of water Water 1 litre (1000 ml) Salt 50-55 grams Yeast 3 grams Flour 1.7/1.8 kg (depending on strength) Mixing time 10 minutes to add flour and prepare mixture in order to reach its ‘optimal point’, knead for a further 20 minutes. First stage of dough rise 2 hours “staglio a mano” dough hand cut and rolled into small balls referred to as ‘panetti’ Form small balls of approximately 180-250 grams Second stage of dough rise Place balls in ‘rising boxes’ (alimentary cases) for 4-6 hours Recommended levitation temperature Room temperature: 25°c Conservation temperature As above for 6 hours following second stage of levitation. To further ensure a uniform product, with varying seasonal conditions, controlled environments are recommended to guarantee and regulate temperature and humidity. 2.1.3 Production techniques The preparation of ” Verace Pizza Napoletana” – (Vera Pizza Napoletana) exclusively follows the below method of production used in a continuous cycle. Blend flour, water, salt and yeast. Pour a litre of water into a mixer, dissolve between the 50 and the 55g of salt, add 10% of the total amount of flour, and then add 3g of yeast. Start the mixer, and then gradually add 1800 g of flour (w220-380) until of the desired dough consistency is achieved. Combining the ingredients should take 10 minutes. Mix the dough at low speed for 20 minutes, until the dough forms a single ball. To obtain the optimal dough consistency, it is very important to control the quantity of water, so that the flour is able to absorb it all. The mixture should be sticky, soft and elastic to touch. The distinguishing product factor and characteristic of the recommended flour used for ”Verace Pizza Napoletana” – (Vera Pizza Napoletana) allows it to absorb between 50 to 55% of its weight in water to reach the “optimal point” The preparation of the dough in the mixer should be done without causing the dough to become warm. 2.1.4 Dough characteristics The characteristics of the dough should be as follows; a variance of ±10% is tolerated. Fermentation temperature: 25°C Final pH 5.87 TA/Acidity 0.14 Density 0.79 gcc (+34%) 2.1.5 Fermentation/Dough Rising: First phase: remove the dough from the mixer, and place it on a surface in the pizzeria where it can be left to rest for 2 hours, covered by a damp cloth. In this manner the dough’s surface cannot harden, nor can it form a crust caused by the evaporation of the moisture released from the dough. The dough is left, intact, to rise for 2 hours. With the aid of a spatula, the mixture is cut into strips from which pieces are broken off and then shaped into balls. The formation of the balls must be done exclusively by hand. This technique, known as ‘staglio a mano’ whereby the dough is made into small balls, ‘panetti’, is reminiscent of the technique used in the preparation of mozzarella – ‘mozzatura’ also done by hand. For ” Verace Pizza Napoletana” – (Vera Pizza Napoletana) the dough balls (‘panetti’) must weigh between 180 and 250 g. Second phase: Once the individual dough balls (‘panetti’) are formed, they are left in ‘rising boxes’ known as “mattarelle” (alimentary cases – see appendices for further details) for the second rising stage, which lasts between 4 to 6 hours. By controlling storage temperature (keeping at room temperature), these dough balls can then be used at any time for the following 6 hours. 2.2 Forming the pizza base (‘disco di pasta’): Following the second rising, the dough ball‘ panetti’ can be removed from the rising box using a spatula and placed on the preparation bench in the pizzeria on a light layer of flour to keep the dough from sticking to the work area. With a motion from the centre outwards, and with the pressure of the fingers of both hands on the dough ball, the base is turned over and around many times. In doing this the ‘‘pizzaiolo” (pizza maker)’ forms a disk of dough (disco di pasta). From the centre the thickness is no more than 0.4 cm (variance ±10% tolerated), and the border that is no greater than 1-2 cm, forming a frame or crust. The crust known as ‘cornicione’ is one of the identifying features of the product. The base must be prepared by hand. The ‘‘pizzaiolo’s’ (pizza maker’s)’ skill enables him or her to determine the movement of air in the base ensuring it moves from the centre towards the periphery, thus forming the frame or crust known as ‘cornicione’. No other type of preparation is acceptable for the ” Verace Pizza Napoletana” – (Vera Pizza Napoletana) specifically excluded is the use of a rolling pin and mechanical presses. 2.3 Condiments – garnishing the pizza base (‘disco di pasta’): 2.3.1 Products Fresh tomatoes – the following variations of fresh tomatoes can be used: “S.Marzano dell’Agro Sarnese-nocerino D.O.P”., “Pomodorini di Corbara (Corbarino)”, “Pomodorino del piennolo del Vesuvio” D.O.P.” (see attached appendices for suppliers and technical details). Canned Peeled tomatoes – the recommended tomato is the “pomodoro pelato S.Marzano dell’Agro Sarnese-Nocerino D.O.P.”. If peeled tomatoes are used they should be strained, broken up and homogenised by hand. (see attached appendices for suppliers and technical details). All peeled tomatoes that are genetically modified or altered to increase desired traits, resistance to herbicides or increased crop render are not accepted. The use of fresh or industrially prepared “Roma” tomatoes (“pomodoro lungo tipo Roma”) is allowed. Mozzarella – Certified mozzarella di bufala campana D.O.P, mozzarella S.T.G. (see attached appendices for suppliers and technical details). Fior di latte - “Fior di latte dell’appennino meridionale D.O.P” or other certified ‘fiordilatte’ . (see attached appendices for suppliers and technical details). Oil – The choice of oil used must be made carefully to ensure the oil is resistant to high temperatures. Providing the conditions for cooking are optimal (i.e. oven temperature is not too high and cooking time brief) the choice of oil must be made to ensure stability and prevent oxidation. Cold pressed olive oil that has not been refined, that is, extra-virgin or virgin olive oil, contains natural, biological antioxidants such as toceferol (Vitamin E). It has been found that olive oil, in particular extra-virgin olive oil, remains unaltered when used and has demonstrated an absence of defects. Origano – “Origanum vulgare” from the “Labiatae” family. Basil – Fresh Basil must be used. Cheese – Grated Hard cheese must be used (see attached appendices for suppliers and technical details). 2.3.2 – Dosage and required condiments “Pizza Marinara” Canned peeled tomatoes 70 – 100 g Olive oil (Virgin or Extra Vergin) 4 – 5 (variance of +20% tolerated) Garlic One clove Oregan 0.5 g (a pinch) Salt As needed “Pizza Margherita” Canned peeled tomatoes 60 – 80 g Olive oil (Virgin or Extra Vergin) 4 – 5 (variance of +20% tolerated) Mozzarella/Fior di latte 80 – 100 g Fresh Basil A few leaves Hard cheese (grated) 10 – 15 g Salt As needed Fresh tomatoes may be substituted for or in addition to peeled tomatoes above as long as they are fresh and are of the authentic products mentioned previously: “S.Marzano dell’Agro Sarnese-nocerino D.O.P”., “Pomodorini di Corbara (Corbarino)”, “Pomodorino del piennolo del Vesuvio” D.O.P.” 2.3.3 – techniques for condiment “Pizza Marinara” Using a spoon place the pressed, peeled tomatoes in to the centre of the pizza base, then using a spiralling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed). Remove any hard or dry sections of the clove of garlic and slice finely. Scatter the slices using the same circular motion over the tomato. Scatter a pinch of oregano in an orderly manner over the surface and add salt uniformly (if it has not previously been added to the tomato) to the tomato sauce. Using a traditional copper oil canister and the same spiralling motion, starting from the centre and moving out, pour Extra Virgin Olive Oil/Olive oil over the pizza. “Pizza Margherita” Using a spoon place the pressed, peeled tomatoes in to the centre of the pizza base, then using a spiralling motion, cover the entire surface of the base with the sauce excluding the crust (the addition or substitution of peeled tomatoes with fresh tomatoes is allowed). Add salt uniformly (if it has not previously been added to the tomato) to the tomato sauce. Spread thinly sliced strips of ‘mozzarella’ or ‘fior di latte’ evenly over the pizza base. Grated cheese, if added, should also be spread in a uniform manner over the base. A few basil leaves should then be placed on top of this, from the centre outwards. Using a traditional copper oil canister and the same spiralling motion, starting from the centre and moving out, pour Extra Virgin Olive Oil/Olive oil over the pizza. 2.4 Cooking the ” Verace Pizza Napoletana ” – (Vera Pizza Napoletana) ” Verace Pizza Napoletana ” – (Vera Pizza Napoletana) must be cooked on the stone surface of the pizza oven and not in dishes/pizza pans. Using a wood (or aluminium) pizza peel, and a little flour, the ‘pizzaiolo’ (pizza maker) transfers the garnished pizza using a rotary movement. The pizza slides rapidly with a quick wrist movement performed by the ‘pizzaiolo’ (pizza maker) on to the cooking surface of the oven without allowing the condiment to move. The cooking of the “Verace Pizza Napoletana” – (Vera Pizza Napoletana) must be done exclusively in a wood fire oven which has reached the cooking temperature of 485° C, (905F). This is essential to cook the pizza. The ‘‘pizzaiolo’ (pizza maker) should monitor the cooking by gently raising the edges of the pizza using a metal pizza peel. The pizza should be slightly rotated, changing the side that is directly facing the fire, taking care to ensure the pizza stays in the same area of the cooking surface and to ensure that the pizza does not burn due to exposure to a different temperature. It is important that the pizza is cooked in uniform manner across its entire circumference. At the conclusion of the cooking, the ‘pizzaiolo’ (pizza maker) removes the pizza from the oven with a metal pizza peel, and places it on a flat, dry work surface. Cooking time should not exceed 60-90 seconds. After the cooking, the pizza should have the following characteristics: The tomato should have lost all excess water, and should be dense and consistent; The mozzarella di Bufala DOP or the mozzarella STG should have melted on the surface of the pizza; The basil, garlic and the oregano will develop an intense aroma, and will appear brown, but not burned. The following temperature guidelines should be met: Cooking surface temperature: 485° C about (905ºF). Oven dome temperature: 430° C about (800ºF). Cooking time: 60-90 seconds. Final dough temperature: 60-65° C. Final tomato temperature: 75-80° C. Final oil temperature: 75-85° C. Final mozzarella temperature: 65-70° C. 2.5 End appearance and flavour of final product The consistency of the “Verace Pizza Napoletana” – (Vera Pizza Napoletana) should be soft, elastic, and easy to manipulate and fold. The crust should deliver the flavour of wellprepared, baked bread. This mixed with the slightly acidic flavour of the densely enriched tomatoes, and the respective aroma of oregano and garlic or basil and the cooked mozzarella ensures that the pizza, as it emerges from the oven, delivers its characteristic aroma — perfumed and fragrant. 2.6. Conservation/Storage The “Verace Pizza Napoletana” – (Vera Pizza Napoletana) should be consumed immediately, straight out of the oven, at the pizzeria. The product cannot be frozen or cryavacked for delayed sale. 2010-09-12T04:31:35+00:00 http://pomopizzeria.com/index.php/site/menu/ http://pomopizzeria.com/index.php/site/menu/#When:04:30:40Z View the menu in PDF     View the menu in PDF   2010-09-12T04:30:40+00:00 http://pomopizzeria.com/index.php/site/the_history_of_neapolitan_pizza/ http://pomopizzeria.com/index.php/site/the_history_of_neapolitan_pizza/#When:04:30:24Z The origin of the word “pizza” is unclear, but by 997 it had appeared in Medieval Latin, and in 16th century Naples a galette flatbread was referred to as a pizza. The pizza was a baker’s tool, a dough used to verify the temperature of the oven.. A dish of the poor people, it was sold in the street and was not considered a kitchen recipe for a long time. Before the 17th century, the pizza was covered with white sauce. This was later replaced by oil, cheese, tomatoes or fish.In June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the “Pizza Margherita”, a pizza garnished with tomatoes, mozzarella cheese and basil, to represent the colors of the Italian flag. He was the first to add cheese. The sequence through which flavored flatbreads of the ancient and medieval Mediterranean became the dish popularized in the 20th century is not fully understood. Until about 1830, pizza was sold from open-air stands and street vendors out of pizza bakeries. Pizzeria keep this ageold tradition still alive today. It is possible to enjoy a delicious pizza wrapped in paper and a drink sold from open-air stands outside the premises. Antica Pizzeria Port’Alba in Naples is widely regarded as the city’s first pizzeria. They started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830, and still serve pizza from the same premises today. He writes that pizza was the only food of the humble people in Naples during winter, and that “in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies”. Authentic Neapolitan Pizza Marinara. The Neapolitans take their pizza very seriously. Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded: 1870) consider there to be only two true pizzas – the “Marinara” and the “Margherita” and that is all they serve. The Marinara is the oldest and has a topping of tomato, oregano, garlic, extra virgin olive oil and usually basil. It was named “Marinara” not, as many believe, because it has seafood on it (it doesn’t) but because it was the food the fishermen ate when they returned home from fishing trips in the Bay of Naples. The Margherita is attributed to baker Raffaele Esposito. Esposito worked at the pizzeria “Pietro… e basta così” (literally “Peter… and that’s enough”) which was established in 1880 and is still operating under the name “Pizzeria Brandi”. In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen’s favorite was a pizza evoking the colors of the Italian flag – green (basil leaves), white (mozzarella), and red (tomatoes). This combination was named Pizza Margherita in her honor. “Associazione Verace Pizza Napoletana” (“True Neapolitan Pizza Association”), which was founded in 1984 and only recognises the Marinara and Margherita Verace, has set the very specific rules that must be followed for an authentic Neapolitan Pizza. These include that the pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli-the pizza makers- make the pizza shape with their hands by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than a third of a centimetre thick at the centre. The association also selects Pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method. There are many famous pizzerias in Naples where these traditional pizzas can be found like, Da Michele, Port’Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916). Most of them are centred on the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using “San Marzano” tomatoes grownon the slopes of Mount Vesuvius and only drizzling the olive oil and adding tomato topping in a clockwise direction. Another addition to the rules is the use of fresh basil leaves on the pizza marinara – it’s not in the “official” recipe but it is added by most Neapolitan pizzerias to garnish it. The pizza bases in Naples are soft and pliable but in Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is “pizza al taglio” which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight. ‘POMO PIZZERIA NAPOLETANA   2010-09-12T04:30:24+00:00 http://pomopizzeria.com/index.php/site/photo_gallery1/ http://pomopizzeria.com/index.php/site/photo_gallery1/#When:04:29:49Z {exp:gallery:entries gallery=“pomoGallery” orderby=“entry_date” columns=“3” rows=“10” paginate=“bottom”} 2010-09-12T04:29:49+00:00 http://pomopizzeria.com/index.php/site/our_history/ http://pomopizzeria.com/index.php/site/our_history/#When:04:15:46Z Coming Soon 2010-09-12T04:15:46+00:00 http://pomopizzeria.com/index.php/site/press/ http://pomopizzeria.com/index.php/site/press/#When:04:14:46Z Pomo Pizzeria Napoletana: Rustic Pie Based on a Pizza Standard? We’ll Bite By Michele Laudig Thursday, Nov 4 2010 Say the word “pizza,” and it’s easy to start a controversy. read more on http://www.phoenixnewtimes.com/2010-11-04/restaurants/pomo-pizzeria-napoletana-rustic-pie-based-on-a-pizza-standard-we-ll-bite/ Howard Seftel said: So it’s fair to say there’s an element of poetry at delightful new Pomo Pizzeria Napoletana. It’s what Moore would call a real toad, showcasing authentic Neapolitan-style pizza certified by Verace Pizza Napoletana, a Naples-based trade association dedicated to promoting the city’s traditional pizza standards. (Pomo is the only VPN-approved pizzeria in the Valley.) The imaginary garden? That’s the Borgata, the faux-Italian shopping complex where Pomo opened about three months ago. I can only imagine what a profoundly disorienting experience it must have been for Italy’s VPN representatives to wander through it on their way to Pomo. How much does the VPN seal of approval mean? That depends. It’s a mistake to make a fetish of authenticity. Do you really want to see a performance of “Romeo and Juliet” with Juliet played by a man? That’s how it was “authentically” done in Shakespeare’s time. It’s no different with food. I still shudder over some authentic foreign meals I couldn’t face, like the breakfast of sheep’s head bobbing in a bubbling cauldron. Sometimes, authentic experiences can be authentically bad. Happily, that’s not how dinner plays out at Pomo, where owner Stefano Fabbri, the kitchen crew and waitstaff have everything under control, from appetizers to dessert, and everything in between. Of course, the heart of this operation is the pizza. According to VPN guidelines (thoughtfully posted on the wall in English and Italian), the basic ingredients - flour, olive oil, cheese, tomatoes - must hail from Italy. The pizzas must be ultra-thin, about 12 inches in diameter, and baked in a super-hot wood-burning oven - Pomo’s is 950 degrees - for 60 to 90 seconds. The regulations even require dressing each pizza in a clockwise direction. The result: a blistered outer crust and a softer center, gilded with primo toppings. Unlike American-style pizza, this pizza is meant to be eaten with a knife and fork. Folks with a taste for big flavors should opt for the quattro stagioni ($14.95). Along with fresh mozzarella and a dab of superb sauce made from San Marzano tomatoes, this pizza gets a vigorous boost from sausage, salami, mushrooms and olives. The sweet, salty and spicy notes combine to produce a very powerful chord. A vegetable pizza like the Ortolana ($14.95) may not sound nearly as intriguing. But when those vegetables - eggplant, zucchini, red pepper - are fragrantly roasted in a wood-burning oven, the skepticism disappears. And if you are into simplicity, it doesn’t get much simpler, or more elegant, than the pizza made with creamy, dreamy buffalo mozzarella, San Marzano tomato sauce and dash of Parmigiano-Reggiano cheese ($16.95). The pizzas go great with a cold draft Nastro Azzurro ($4.50), a lager brewed by Peroni. Pomo gives you an opportunity to stray a bit from tradition with its white (sauceless) pizzas. And the Donna Rosa ($15.95) makes it easy to stray, with its coating of fresh mozzarella and cherry tomatoes, brightened with a light brushing of pesto. What makes it distinctive, however, is the addition of some very tasty roasted shrimp, an inspired touch. If you prefer not merely to stray from tradition but to ignore it entirely, consider one of the fried pizzas. The Vesuvio ($16.95) features two cheeses, tomato sauce and spicy salami stuffed inside a fried pizza-dough pocket. It’s nothing like a calzone, which is baked. The texture here reminds me more of a sopaipilla. Although it’s certainly good enough, it’s no match for the regular pizzas. Appetizers - ample for two or three diners - make it worth your while to delay pizza gratification. The bresaola (dried, salted beef, $13.95) is terrific, handsomely teamed with arugula and Parmigiano-Reggiano, all coated with a delightful lemon vinaigrette. The summery caprese ($9.95) is all it should be. And the cold-cut platter called affettati misti ($14.95) is a real meat fest, spotlighting bresaola, prosciutto, ham and salami, as well as pecorino Romano cheese and olives. Considering the outstanding appetizers and pizza, it may not seem to make much gastronomic sense to leave room for dessert. But restraint is rewarded in the form of the cleverly conceived carpaccio d’ananas ($7.95), thin slices of pineapple sprinkled with candied citrus peel, drizzled with Grand Marnier and topped with a tart lemon sorbet. It’s every bit as light and refreshing as it sounds. The molten chocolate cake ($7.95), meanwhile, is one of the Valley’s better versions. It’s not only the food that’s stylish. So is the room, dominated by a gigantic black-and-white photo blowup of a Neapolitan street scene. The motif is echoed in the black tables, chairs and cloth napkins, and white walls and ceiling. In the background, complying with Scottsdale’s strict Italian-restaurant music ordinance, waft the greatest hits of Luciano Pavarotti and Andrea Bocelli. Still, it’s no wonder they’re crooning. At Pomo, there’s plenty to sing about. 2010-09-12T04:14:46+00:00 http://pomopizzeria.com/index.php/site/our_team/ http://pomopizzeria.com/index.php/site/our_team/#When:04:14:27Z Coming Soon 2010-09-12T04:14:27+00:00 http://pomopizzeria.com/index.php/site/events/ http://pomopizzeria.com/index.php/site/events/#When:04:13:36Z Coming Soon 2010-09-12T04:13:36+00:00 http://pomopizzeria.com/index.php/site/reserve_online/ http://pomopizzeria.com/index.php/site/reserve_online/#When:04:13:07Z We will try to call you as soon as we receive your email to confirm your reservation. Your Name: Your Phone Number: Your Email: Attention: Reserve a Table   Select from the following Hours: Hour 5:30pm Hour 6:00pm Hour 7:00 Hour 7:30 Let us know how many people will be in the Group: 2010-09-12T04:13:07+00:00