In Rome, one of the longest lines for food leads to the door of Forno Campo de’ Fiori.
At the end of that line is pizza bianca, un-topped pizza that is cut to order, folded in half, and eaten with glee from a plain brown wrapper. That same bread is used to cradle a few choice ingredients to form simple but amazing sandwiches.
Dawe, who works alone in the small open kitchen, learned the ins and outs of both baking and light butchering at his family’s Wooster-based deli. He is limited by the amount of bread he can bake each morning, which is limited by the size of his oven. It’s an old-school approach that places quality above quantity. The bread is wrapped around choice ingredients like fresh ricotta and mozzarella, sliced prosciutto and salami, and a very small number of condiments.
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