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Tel: 917.615.4510  |  Email: info@giulioadriani.com

 

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Aug 24, 2010

The New York Times

New York Pizza enters a Golden Age

NEW YORK’S pizza moment is stretching into a pizza era. The wood-burning ovens and rock-star pizzaioli that seemed exotic not long ago are becoming familiar. A blistered, bubbling 12-inch Naples-style pizza, once a hard-to-find pleasure, is almost routine.

Sep 05, 2010

The New York Magazine

Introducing Frankenpizza

The love child of the pizza and the calzone hits Manhattan.

Jun 14, 2011

The Village Voice

Pizzaiolo Giulio Adriani, Formerly of Olio Pizza e Più, Opens Forcella in Williamsburg

It appears another pizzaiolo has thrown his pizza peel into the ring — in the vicinity of Motorino, Roberta’s, and Paulie Gee’s, no less. So, what makes Giulio Adriani think that his Neapolitan pies can make a splash in the saturated New York pizza scene?

Jul 15, 2011

Slice Serious Eats

Forcella: Yeah, You Kinda Need to Get Here

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

Oct 06, 2011

The Village Voice

Forcella’s Giulio Adriani On The Secret to His Deep-Fried Pizza

Giulio Adriani’s Forcella is undeniably hot right now. The big draw? Its ingenious montanara, a pizza that’s deep-fried and then baked in the restaurant’s 1,000-degree oven.

Oct 07, 2011

The Village Voice

Forcella’s Giulio Adriani Dishes on His Favorite Pizza Spots

Today, he shares his favorite New York pizzerias and the secret to a great Margherita.

Oct 08, 2011

The New York Post

The Passion of the Crust

As heavy rains came down on a recent Friday afternoon in Williamsburg, former owners of Brooklyn’s iconic Grimaldi’s Pizzeria, Patsy and Carol Grimaldi, were sheltered inside the bright and spacious Neapolitan-style eatery Forcella 

Nov 27, 2011

The New York Magazine

Pizza's Progress

A new style of Neapolitan pizza emerges from the oven by way of the Fryolator.

Apr 02, 2012

Time Out New York

Best New Pizza: Forcella

Neapolitan rounds have long been the gold standard for NYC pie purists, but this year, a crop of pizza revisionists challenged the style’s supremacy.

Apr 17, 2012

The New York Times

From Europe, Lessons on Frying Pizza

THE most surprising thing about the montanara, a fried pizza that in less than a year has found a niche in New York’s crowded pizza ecosystem, is that Americans needed to import the idea from Europe.

Apr 05, 2012

Oprah Magazine

Montanara

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

May 02, 2012

Metro NY

Hot Chef: Giulio Adriani

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

Jun 11, 2012

The Huffington Post

That’s Amore: New York Goes Bonkers for a New Type of Old Pizza

There is a brand-new pizza craze sweeping New York City (already a town of pizza crazes, going back more than 100 years). 

Sep 14, 2012

The Huffington Post

Fried Pizza: A Neapolitan Specialty In New York City

Picture a pizza made on a cloud — that’s the best way to describe the Montanara, a fried pizza all the way from Naples, Italy.

Oct 24, 2012

Miss Malini Mumbai

World Pizza Champion Giulio Adriani Hosts Pizza Masterclass at Di Napoli

Di Napoli pizza is Mumbai’s newest, and arguably most authentic, Naples-style pizza experience. 

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