Last night we took a drive and luckily came across Piccolo’s Pizza, we were cautious so we only purchased the small size for $70.00 mxp, and they have mini Pizza’s for only $18.00 mxp
Cooking pizza in the oven is a thing of the past,and Piccolo’s cook their NEAPOLITAN STYLE PIZZA, by Frying it in a Pan.
I met the owner Ernesto G. Piccolo, he assured me that they only uses real Mozzarella cheese, with the freshest ingredients, and a tomato sauce recipe handed down from his family, that is Italian. I asked for extra sauce, and it came with pepperoni and prosciutto ham, and then topped off with parmigiana cheese.
He wanted us to eat it at his place,while it was nice and hot, but we wanted to take it home.
They work out of a food cart that you can not miss, it is right next to Los Trompos, in Los Pinos, they have tables and chairs, and offer Pasta, Pizza and Subs.
After we left the Piccolo’s,and headed back to our house to try the Pizza, the car had the smell of a Pizzeria from New York, I could not wait to try it.
Well, let me tell you, Piccolo’s has done it, the Pizza was delicious, with REAL MOZZARELLA CHEESE, and all the ingredients, were out of this world, and fresh. the only thing that my wife and I regret was that we did not buy the Large one!!
So, I highly recommend going tonight and treating yourself to a delicious pan fried Pizza. Like we say in New York, Fahgettaboudit
- They DO NOT TAKE CREDIT CARDS YET
- No chairs for BIG folks
- Slices are not cut even
I give Piccolo’s 3 1/2 Chef hats out of 5
Delivery Call (999) 370-7331
Hours: 6:30 pm to Midnight
Chef Bob Lissandrello
If you would like me to do a honest review of your Restaurant,
Whatsapp (999) 163-4050
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My blog Site:http://yucatanfoodcritic.blogspot.mx/
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Originally from Long Island, New York. Chef Bob Lissandrello moved to Gilford, New Hampshire in 1977 and worked many years in law enforcement. He worked at an authentic Italian Restaurant called Momma Maria’s Cucina in Clifton Park, New York, at the same time he was going to Culinary School. After graduating from the Culinary Institute, he worked as a chef for Marriott Hotels. Then, became the executive Chef for a Christine’s Steak and Seafood Restaurant in Voorheesville, New York. He received many cooking awards, and was featured in the local papers for his Swiss German Dish, “Veal Emmentaler.” Currently, Chef Bob does Restaurant Reviews for Yolisto and The Yucatan Times.
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