We like to think of Brad, Maeve’s husband and our wonderful site admin, as something of a pizza connoisseur. It was Brad who spied-out Este, our preferred take-out joint, when he was scrubbing down his vehicle at a nearby carwash. He recently sniffed out a new favorite pizza spot; it’s almost as though he has an inner pizza compass, like he can sense the right recipe from miles away.
We benefit from his innate pizza-hunting abilities. We headed to Settebello Pizzeria Napoletana (260 S. 200 West, Salt Lake City) yesterday thinking it couldn’t quite live up to what he prophesied. We waited a while to be seated, and to get our food—turns out they ran out of their unique dough, and wouldn’t move forward until a new batch was given adequate time to rise. We didn’t mind, the atmosphere was nice, and when it comes to pizza, we like a place that takes a little pride in their work. We wanted them to get it just right, too.
The Settebello pizza experience is unlike any other around here. It’s authentic, served unsliced with fresh mozzarella. The Settebello mantra goes as follows: “Our pizzas adhere to the strict standards set forth by the Verace Pizza Napoletana (VPN). The VPN was established by pizza makers in Napoli, Italy to protect the origins and integrity of pizza as it has been made in Napoli for over 200 years.” If that doesn’t prove they take pizza-making seriously, we don’t know what does.
Settebello is a sit-down restaurant with a menu that includes salads like Caprese (fresh mozzarella, extra virgin olive oil, sea salt and basil for $6.99) and Grande (insalata with fresh tomatoes, artichoke hearts, roasted mushrooms, olives and pine nuts for $7.99). But it remains wholly dedicated to pizza as the bulk of the menu. We recommend keeping it simple and opting for the Margherita (crushed tomatoes, mozzarella, basil, parmigiano reggiano, extra virgin olive oil for $8.99). But optional toppings include prosciutto, pancetta, pine nuts and arugola.
The dough is neither thick nor thin, though it yields easily to a softer inside, and it’s unusually sweet. The fresh-tomato sauce, mozzarella and basil toppings are melted to perfection, which is why we think take out at Settebello wouldn’t be such a good idea. Go in—wait a while if you have to—but we promise Settebello will deliver.