Update: Now serving S. Egidio Lunch

S. Egidio, the pizzeria serving pizza napoletana or Neapolitan-style pizza (Boozy Burbs briefly profiled them in March), has opened at 17 North Broad Street in Ridgewood. Owners Tim Hanley and Rocco Trisolini have imported a hand-built pizza oven (wood for the fuel) from Naples, with their hand picked chef Francesco Curci (who’s come to the US from Italy to cook). Their goal is to provide an “authentic Italian experience” with their guests.

The menu (see below) includes homemade pizza, imported Italian salumi & cheese, hot & cold apps, salads plus imported Italian coffee and homemade desserts. The pizza menu will include 12 choices, which will be 12 inch in size, and use their homemade mozzarella and a variety of other fresh ingredients. Each pie is cooked at 900 degrees and made with dough prepared over 72 hours with “00” flour, Sicilian sea salt, water and “mother dough” leavening agent.

Margherita Pie with a few pieces of Andouille

The salumi will be cut fresh on a manual slicer and the coffee brewed using an imported Italian press (a Faema E61). Plus they’ll using the oven for more than just pizza pies, including all the breads (like their homemade foccacia) that will be used for sandwiches and other dishes.

espressPazzo (layer of espresso, unsweetened whipped cream, homemade chocolate sauce, more whipped cream, sliced almonds and cocoa powder)

Lunch is also planned, with Hanely expressing his desire for a “chef’s table” type affair ― there will be no menu, just a fixed price and a rotating menu that will be whatever Chef Francesco whips up for the day ― more on that when it launches.

The BYOB restaurant has 30-40 seats and is open for both lunch (eventually) and dinner. Open 6 days (closed Monday) and brunch-only on Sundays.

S. Egidio 17 North Broad Street, Ridgewood, NJ Website

Menu (click to enlarge)