When John Riccobono was a child, he learned the best way to judge a pizzeria is with a plain slice.
“It’s called the bend test,” he said. “Make an indent with your finger in the crust and fold it. It’s not supposed to droop down.” The bend test, according to John, reveals at once whether the slice has the right amount of sauce and cheese and the quality of the crust.
Now a 23-year-old manager and owner with his parents of Bella Vita Pizzeria on North Ferry Road, John’s education is one part culinary school, two parts Old School. (more…)