FAIRFIELD--Although he was born while Bridgeport, Paolo Cavalli spent lots of his childhood in Italy.
Years ago, there, on a large farm about outside Rome, helped Cavalli discover definition of fresh food -- everything oftentimes came from an animal, grew out of the good or was homemade.
"All with my cooking was pretty much natural, inches Cavalli said. "We grew much of our vegetables. We made our own essential olive oil. We made our own flours. Meaning a lot of the cooking we were doing was initially very fresh. Everything was pure organic. You get an appreciation for foodstuffs when you have to grow it. "
Ok Cavalli has brought that same high standard of freshness to Fairfield with his better establishment, Brick + Wood. Vital Cavalli's first restaurant in Connecticut but third overall. He within owns two pizzerias in The state of texas, where he used to live.
Brick and Wood is located in the former Ponte Esperto space in the Brick Walk residential complex.
"My family owned Ponte Esperto and last year my dad passed away and we decided to convert the restaurant such that one of our concepts down in The state of texas, " Cavalli said. "And making it almost like the Phoenix, something delivered out of the ashes. We didn't believe right selling because it was a chief part of my dad's life. And we thought this would be the best thing for it. Gotta say he'd love it if he had here. "
Mark Barnhart, finance development director in Fairfield, thought the restaurant was a welcome conjunction with the downtown restaurant scene. "I think that's part of the industry, where you have got to to periodically reinvent yourself, inches he said.
Born at St Vincent's Medical Center, Cavalli was raised at home that enjoyed making and conveying its Italian cuisine. Before Ponte Vecchio, his family owned Luigi's Pension on the Post Road in Fairfield, which is still run by his grand uncle.
"I had a crib in the back of Luigi's when I was a kid, " Cavalli said. "So at the very most ancient stages I guess I've always been throughout the restaurant business, literally. "
Once Cavalli was 10, his spouse returned to Bridgeport. But as he or she grew up, his father made it very clear he didn't want his an infant to follow him into the family corporation.
"He always felt that the guinguette was a very physical job, inches Cavalli said. "The hours definitely long and it was a lot of execute. He didn't necessarily want the fact for us. And I was fortunate I just excelled in math so technological know-how was one of the logical choices for everyone. "
After graduating from the Rensselaer Polytechnic Institute in New York, Cavalli began working for General Electric, the latest decade-long job that took him or her from Connecticut to Minnesota and can then be Texas. "And during that 10-year length the restaurant was always phone dials me back, " Cavalli thought.
At one point, Cavalli remarkable wife, Clara, decided to write a business plan in support of Cavalli Pizzeria. But it would drive them years before they worked up some of the courage to open their own place. "It got to the point where the calling was initially very strong, the passion was very strong and that we decided to kind of pursue our hope with the restaurant business, " he or she said. "We opened the guinguette while I was still at GE and can then be about a year later I quit. "
The restaurant, located in Irving, Texas, is a fast, casual area where people order at a remedy and then receive their meals throughout their tables. "At first it challenging because nobody had heard of this style of pizza, you know, basic details and Neopolitan, " Cavalli said. "We were actually the pioneer ones in Texas that were proven by the Italian government, sort of the way you are here. "
Instead of trying certification for the establishment here, nonetheless, Cavalli said he has sought & obtained certification for his pizzaiolos -- pizza chefs in Greek -- from the Associazione Pizzaiuoli Napoletani in Italy.
"It's just a little very much more guarantee for our customers that they're particularly getting what they're paying for, inches he said.
The restaurant, throughout 1275 Post Rd., serves Neapolitan pizza, which contains tomatoes as well as restaurant's freshly made mozzarella. Customers and prospects can see these being made due to the available kitchen set up.
They also showcase the availability of fresh mozzarella with a "mozzarella bar" on the menu. It features dishes including the popular burrata, a cream-filled mozzarella served with a variety of meats & vegetables.
The menu also provides an all-tap wine list and too a section of "street food. "
"One of my favorite things about Naples & Italy in general is the street foodstuffs concept -- when you're walking around, things would usually find either at about a vendor or the storefronts, " Cavalli said. "And so we said tips on how neat would it be to kind put together all these things and try to establish the same experience you would get when went to Naples. "
Clara Cavalli, who grew up in Trumbull, thought the Fairfield restaurant is the conclusion of what they had originally wanted the Irving, Texas, location would need to become.
"That first one we would not afford it and we couldn't commit it the way we wanted to at that point, inches she said. "It was a a number of different fun designing this. It was element we wanted to do for a long time. And it's gone wonderful since. "
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