SETTEBELLO... undoubtably the best pizza in Utah

A year ago my sister told me about a new pizzeria that was supposed to make an authentic pizza. After living in Italy one is never the same when it comes to authenticity and I was skeptical as usual. (I once had someone tell me they had an authentic pizza at Fazolis) I found a pizzeria that came close to the real thing about 5 years ago but not quite. So last fall when we went I was incredibly excited about what had been created right here in Salt Lake City. I ordered the "Capriciosa" which means "spoiled" like a brat that is. My wife ordered the same because that is what she had ordered when we were in Milan a couple of years ago and she has not quit talking about it. It was so authentic I began to wonder how they did it. Since that night I have taken or referred many friends to Settebello so they could taste what I have been trying to explain to them for so long. It is impossible to explain because frankly the ingredients to make these pizzas don't really exist here in Utah, almost all of them have to be shipped directly from Naples, Italy the birth place of the pizza. I explained to someone recently that the pizza in Naples is like a religion but honestly I don't know if religion holds a candle to the pizza. I would rather tell a Naples native that their child is ugly than tell them their pizza is aweful. Anyway, Ron Adair and I thought this would be a great place to shoot because we are huge food lovers and especially appreciate someone who is trying to do something the right way and is as passionate about what they are doing as we are about what we are doing. Michael Brooks, owner of Settebello was open to the idea of letting us spend an entire day with the crew and clients at Settebello. Honestly, we were more excited about this idea after we talked to Michael because we could see that he was totally passionate about what he is doing and is completely dedicated to authenticity. We captured the ins and outs of this dynamic business and came to love the crew both in the front an back end of this restaurant. If you ask anybody on the crew if they are sick of eating pizza the answer was always "not even close". They all shared the same passion about what is happening at Settebello and loved being a part of something unique. I spent a lot of time brushing up on my Italian with Matteo who you will see making pizzas sometimes with Alex, Beau and Mario. He has 25 years of experience making pizzas in Italy and truly is an artist. All the people were fantastic but truthfully the highlight of the day for me was the two pizzas I ate. I had "La Diavola" and "Quattro Stagioni" both of which I highly recommend. Settebello is located across the street from P.F Changs to the north west at 260 South 200 West. I have included a permanent link to their site on my blog under "great sites to visit". You will find the full menu on that link.