Thank you Chef Christian Petroni for saving us south-county residents the drive up to Armonk for Fortina’s remarkable pastas (like the pork Bolognese rigatoni), gourmet Italian meats and cheeses, and the hot-from-the-oven pizzas and vegetables. The Rye Brook Fortina, or, as Petroni calls it, “Fortina 2.0,” has two wood-fired ovens (one for pizzas, one for most everything else), a temperature-controlled room just for pizza dough, a fresh pasta-making room on the lower level, and an Italian soft-serve gelato machine.
Fairfield County residents can join in on the gratitude train soon too—a Stamford location is slated for this fall.
136 S Ridge St, Rye Brook (914) 937-0900; www.fortinapizza.com; the original location is in Armonk, and Stamford, CT, is planned.
 |
 |
 |
 |
