Saturday, August 25, 2007



Settebello is like that new kid who comes to school mid-year and becomes popular within weeks. Upon opening in Salt Lake City in January 2007, the Napoli style pizzeria has had no problem attracting a diverse fan club of hipsters, families and out-of-towners looking for a savory slice of pie. Perhaps that is because the pizza is like nothing else Salt Lake City has seen: authentic, thin crust pizza made with quality ingredients at a reasonable price. And with Settebello's Napoli style brick oven, it is also fast: pizzas cook in less than a minute.

Pizzaiolo Matteo Schiavone was recruited from Italy to train staff on how to prepare authentic Napoli style pizza, and to serve as Settebello's master pizzaiolo. Furthering the focus on quality, many of the meats are purchased from Salumi, the Seattle-based artisan meats deli owned and operated by Armando Bartali (you know, Mario's dad). The flour is imported from Molino Caputo, one of the oldest mills in Napoli. In a city where you still cannot buy wine in the grocery store, Settebello has nonetheless managed to provide a legitimate Italian experience.

Quattro Stagioni.JPG
Quattro Stagioni - Margherita divided into four sections. Each section topped separately with wood oven roasted sausage, salame, roasted mushrooms and kalamata olives - $10.99

Margherita - crushed tomatoes, mozzarella, basil, parmigiano reggiano, extra virgin olive oil - $8.99

These are our "staple" pizzas, but a must to try is the Bianca, with prosciutto crudo, fresh arugula, mozzarella, basil, parmigiano reggiano, and extra virgin olive oil, all for the bargain price of $11.99. The wine list romantically features wines from the Campania region: the same soil responsible for Settebello's tomatoes and flour.

Co-owners Michael Brooks and Brad Otton also run a location in Las Vegas, but don't let that scare you: there is nothing "chain" about Settebello. (Although we do wish they'd open another one closer to our house so we'd have an excuse to enjoy it more than once a week!)

- K


260 South 200 West
Salt Lake City, UT 84101

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Blogger Kalyn said...

I just tried it for the first time about a month ago, and I have to agree, it was really wonderful. Next time I must try the Bianca. Love your photos of the pizza, now I am hungry!

8:15 PM  
Blogger Valley Girl said...

Margherita is my favorite!!! The pictures you posted look amazing!

5:10 PM  
Blogger K&J said...

Kalyn: You'll have to tell us what you think about the Bianca. The Settebello (fennel sausage, pinenuts, roasted mushrooms) is pretty fabulous too!

Valley Girl: Thanks for visiting. If you think the photos look good, you need to try this pizza.

11:00 PM  
Anonymous vanessa said...

Now if they'd only get the Negroni Rosso they list on the menu but never have! how are you guys?

3:22 PM  
Blogger K&J said...

It would also be nice if they had a proper wine glass! Don't get me started on that whole topic.

BTW, thanks for turning us on to Settebello!


3:58 PM  
Anonymous Anonymous said...

My husband and I cried upon our return from Naples, knowing that it would likely be years before we would have Napolitano pizza again. Settebello was a delightful discovery that is as close to authentic as you can get on this side of both the Pacific and the Mississippi.

3:30 PM  
Blogger K&J said...

We are addicted to the place, and now we cannot eat pizza anywhere else in town!

7:54 PM  
Blogger Dale said...

Settebello deserves more press for the sublime pizza it serves. Thank you Gourmand Syndrome! Food this evocative is rare, and it's a long way to Italy. During those bites of a Settebello pizza you can be there, it seems.

9:40 PM  
Blogger K&J said...

Dale, we completely agree with you. And the addition of the gelato--though a little pricey at nearly 5 bucks a pop-- makes us feel like we are back in Italia.


7:24 PM  

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