Carmel Magazine

Carmel Magazine, spring 2018

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Page 145 of 243

THE DETAILS SHINE AT GUSTO Denis Boaro knows it's the little things— those easiest to implement yet often ignored— that make the biggest difference in a restaurant. The owner of Gusto Handcrafted Pizza and Pasta in Seaside believes in rapt attention to detail. Does it matter that Gusto uses organic flour imported from Piedmont, Italy? That it makes marinara from certified authentic San Marzano tomatoes? Could the wood-fired oven, the local sea salt, fresh produce from nearby farms, and premium olive oil really make that big a difference? "Gusto pizza is authentic," says Boaro, who learned the smells, tastes and sounds of authentic Italian cooking growing up in the tiny northern Italian town of San Zenone degli Ezzelini, as his Grandpa Gino made pasta and sauces from scratch at their family-owned restaurant."We pay attention to every little detail, from the dough to the toppings to the technique." Boaro recently hired master pizzaiolo Davide Molinari (from Modena, Italy) to man the 144 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 8 From Modena, Italy, master pizzaiolo Davide Molinari—who started making pizzas at age 10—now mans the wood-fired pizza oven at Gusto in Seaside. High quality and local ingredients add up to the Peninsula's finest pizza. Photo: Kelli Uldall food for thought Gusto Offer s Fresh Flavor s; Rio Gr ill Gains a New Chef; and Roux Empire Expands with Fifi's B Y L A R R Y H A R L A N D

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