Posts Tagged ‘burning’

@ L’asso – Beer Afficionado Tom Barris
‘the wild Cicerone’

Thursday, February 25th, 2010




We have a special guest visiting us this month at L’asso and teaching us all about beer. Thomas Barris, L’asso Cicerone (The word Cicerone is used to designate those with expertise in selecting, acquiring and serving today’s wide range of beers, similar to what a sommelier is in the wine world) is at L’asso every weekday during lunch in March to drink and talk BEER.

Some current beers on tap: Kulmbacher Pilzner, Sixpoint Bengali Tiger IPA, South Hampton Double White.

L’asso

Sunday, February 7th, 2010

L'asso locked up

We found this great photo of the restaurant taken, during the day when the gates were down, by our flickr friend Dave Cook.

photo by: Dave Cook / Eating In Translation – www.eatingintranslation.com/

Nutella Pizza w/ bannana and powdered sugar.

Sunday, January 31st, 2010

Nutella pizza with pear and powdered sugar

Prismal Visions – Artwork by Julie Gueraseva

Tuesday, January 26th, 2010

A graphic designer by trade and an artist at heart, Julie Gueraseva hails from Brooklyn by way of the Bronx by way of Moscow, Russia. She has created designs for everyone from Def Jam to Hallmark and is now debuting her mixed media solo show at L’asso. Fun facts: she also has an identical twin sister and can play the drums.



Prismal Visions

Pizza DOC

Tuesday, August 25th, 2009

Made with tomato, fresh buffalo mozzarella, basil, and olive oil, the Margherita DOC follows the strict legal standards the Italian government now demands of all “Pizza DOC.” Also known as “Pizza Napolitana Verace,” it is the definition of genuine Neapolitan pizza. Despite being thousands of miles away from Italy, L’asso proudly follows the “Pizza DOC” in hopes of finally bringing a more traditional and “legal” version of pizza to New York.

The “Pizza DOC” consists of the following:

1. Tomatoes must be San Marzano

2. Mozzarella must be Buffalo-Milk

3. Oil must be Olive Oil.

4. Use of natural salt, not imitation.

5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)

6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.

Pizza Guide

Wednesday, October 15th, 2008

Pizza DOC

Wednesday, October 15th, 2008

Made with tomato, fresh buffalo mozzarella, basil, and olive oil, the Margherita DOC follows the strict legal standards the Italian government now demands of all “Pizza DOC.” Also known as “Pizza Napolitana Verace,” it is the definition of genuine Neapolitan pizza. Despite being thousands of miles away from Italy, L’asso proudly follows the “Pizza DOC” in hopes of finally bringing a more traditional and “legal” version of pizza to New York.

The “Pizza DOC” consists of the following:

1. Tomatoes must be San Marzano

2. Mozzarella must be Buffalo-Milk

3. Oil must be Olive Oil.

4. Use of natural salt, not imitation.

5. The oven must be domed, made of bricks and wood-burning at between 790-900 degrees.
(420-480 degrees C)

6. Dough must be kneaded by hand. Use of
blenders or rolling pins are not permitted.