A taste of Naples in Chinatown

Fresh Imported Burrata ($16 shown with Prosciutto di Parma add $4)

Naples, in the Campania region of Italy, is widely regarded as the birthplace of modern pizza. So if you are an aspiring pizzeria seeking to offer your guests a truly authentic pizza experience, you’ll want to make your pies according to Neapolitan standards.

That’s exactly what Brick Fire Tavern does. In fact, the eatery is Vera Pizza Napoletana (VPN) certified. To earn this certification, issued by the Associazione Vera Pizza Napoletana in Naples, a restaurant must adhere to strict rules that govern everything from the flour, water and salt used in their dough to oven temperature and cooking time.

Nutella Calzone ($12)

What does this mean for local diners? It means you can get a true taste of Naples without having to book a flight on Alitalia. You just need to head to Chinatown.

While Brick Fire Tavern offers classic pizzas such as the Margherita, it also crafts its own unique pies. For example, currently on the menu is the Fig & the Pig ($20), a special seasonal pizza topped with sherry roasted figs, balsamic glazed onions, mozzarella, gorgonzola, sliced porchetta and a balsamic glaze.

House Pulled Mozzarella ($12)

Diners can whet their appetite with starter items such as the newly introduced Italian Foldie ($13). This is a mozzarella and white onion calzone, sliced into breadsticks, and served with house marinara and garlic dipping sauces.

Fig & the Pig ($20)

Cheese lovers will no doubt be drawn to the Mozzarella Bar. Guests can choose either the House Pulled Mozzarella ($12) or Fresh Imported Buratta ($16), accompanied with extra virgin olive oil and balsamic, a tomato-olive medley and house focaccia. It’s also available with prosciutto di Parma ($4).

If you have room for dessert (and don’t we all?) a favorite at Brick Fire Tavern is the Nutella Calzone ($12). A calzone is stuffed with bananas and Nutella, then topped with fresh whipped cream and strawberries. It’s the perfect ending for an Italian feast.