From the restaurant's website:"The belief that 'anything is possible' connected the two passionate, 30-something founders of Hot Italian: one from an Italian-American family of artists and the other, an artistic pizzaiolo from the Italian Riviera. Andrea Lepore and Fabrizio Cercatore’s mission was to build a place where pizza brings people together to celebrate Italy’s art, music, design, sport, food and wine. By combining these elements with California’s seasonal, quality ingredients and a conscious commitment to our environment and community, Hot Italian hopes to inspire, make a difference, and create better neighborhoods."
Beer and wine available. Serving lunch, dinner and late-night daily. Sat–Sun brunch 11:30 am–3 pm.
"These [pizzas] are New York-style, which happen to be Naples-style — thin crust baked at high heat for only a couple of minutes. That charring you may spot on portions of the crust is a sign of authenticity. Don't send it back. Pizza aficionados who travel the globe in search of crust done right will enjoy what's coming out of the wood-fired oven at 16th and Q streets. It's just the right combinations of crisp exterior and chewy on the inside. It's thin and light, with the kind of flavor that takes several days to create (while the raw dough retards in the refrigerator)."
— Blair Anthony Robertson, The Sacramento Bee, Feb 23, 2009
ADDRESS
1627 16th St,
Sacramento, CA 95814
LOCALEATS AWARDS
Top 100 Restaurant
DESCRIPTION
From the restaurant's website:
"The belief that 'anything is possible' connected the two passionate, 30-something founders of Hot Italian: one from an Italian-American family of artists and the other, an artistic pizzaiolo from the Italian Riviera. Andrea Lepore and Fabrizio Cercatore’s mission was to build a place where pizza brings people together to celebrate Italy’s art, music, design, sport, food and wine. By combining these elements with California’s seasonal, quality ingredients and a conscious commitment to our environment and community, Hot Italian hopes to inspire, make a difference, and create better neighborhoods."
Beer and wine available. Serving lunch, dinner and late-night daily. Sat–Sun brunch 11:30 am–3 pm.
"These [pizzas] are New York-style, which happen to be Naples-style — thin crust baked at high heat for only a couple of minutes. That charring you may spot on portions of the crust is a sign of authenticity. Don't send it back. Pizza aficionados who travel the globe in search of crust done right will enjoy what's coming out of the wood-fired oven at 16th and Q streets. It's just the right combinations of crisp exterior and chewy on the inside. It's thin and light, with the kind of flavor that takes several days to create (while the raw dough retards in the refrigerator)."
— Blair Anthony Robertson, The Sacramento Bee, Feb 23, 2009