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Eat Wood Fired Pizza with Robert Hall Cabernet Sauvignon

Posted: Monday, Dec 10th, 2012


ABOVE: A pizza straight from the wood-fired oven. LEFT: Robert Hall cabernet sauvignon is the perfect match. BELOW: Paul Ruberto, has been cooking amazing Italian food since his father Carmen taught him to cook.


One of my favorite meals when I was in Italy was pizza.

The thin crust, fresh ingredients and wonderful cheese had me stopping by a restaurant near my villa several times during my visit. The very kind, Italian man who owned the place got to know us by name and would fire up the oven early for us. We would sit and enjoy a bottle of local vino while we waited for the oven to heat up to fire our individual pizzas.

For the complete article see the 12-07-2012 issue.

Click here to purchase an electronic version of the 12-07-2012 paper.


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