Edible Allegheny

Seasonality is Key to Pizza-Making at Piccolo Forno

• Photo by Michael Fornataro

  LEFT: Order the kale pizza — Cavolo Nero e Tartuffo — for a bite of something robust, yet light in spirit. We’re talking homemade sausage; panna, which is an unsweetened whipped cream; truffle cheese, or caciotta; fresh mozzarella; lacinato kale; and truffle oil. RIGHT: Branduzzi’s personal favorite is the Speck e Mascarpone: crushed tomato, fresh mozzarella, Mascarpone — “that sweet, soft cheese” — and sliced speck. “Similar to prosciutto, speck is a cured pork product, but it’s actually smoked first,” he explains. In combination with the Mascarpone’s sweetness, those smoky notes give this pie a refined edge.