Fired Up: Ciccio’s Quest For The Perfect Pizza Crust

The wood-burning oven at Ciccio in Yountville

“I’m so over food that needs a pedigree. We’re just going to cook,” says Polly Lappetitio, the Chef at Frank Altamura’s (of Altamura Winery) soon-to-open pizzeria, Ciccio, in Yountville. Having spent 13 years at the Culinary Institute of America’s Greystone restaurant (the last five as Executive Chef) we can understand her need to simplify. For [...]