Cello’s Flashcards
(19 cards)
What is the address of Cello’s?
36 St Marks Pl and 2nd Ave (Manhattan)
What are the opening hours for Cello’s?
Open daily 12pm - 10pm (closes @ 12am on weekends)
Who is the main pizza maker at Cello’s?
Brian
Who are the owners of Cello’s?
Steven (Dough Donuts) and Charlie (Rosa’s Pizza)
What is the best time to visit Cello’s?
Best to visit on East Village walks
What is the featured pizza at Cello’s?
Cheese pizza, vodka sauce
How should you book a tour at Cello’s?
Call the restaurant when on your way
What type of ovens does Cello’s use?
Gas-fueled deck ovens
What flour is used for the dough at Cello’s?
Caputo Americana
What is unique about Caputo Americana flour?
It is a very strong (~15% protein) flour made for the American market
What additional wheat is included in the dough at Cello’s?
Durum wheat (semolina)
What types of tomatoes are used in the sauce at Cello’s?
Stanislaus Alta Cucina tomatoes + Italian tomatoes + NJ tomatoes
What herbs are included in the sauce at Cello’s?
Fresh basil, oregano
What type of cheese is used on the pizzas at Cello’s?
Grande whole milk low moisture mozzarella
What is used to finish the pies at Cello’s?
Grana Padano (and Partanna oil)
What was Cello’s previously known as?
Funzi’s
What happened to Funzi’s?
There was an ownership issue and it closed after 6 months
What is notable about the pizza makers at Cello’s?
They previously worked at Funzi’s, L’industrie, and Scarr’s
What is the ownership background of Cello’s?
A mix of folks in pizza (Rosa’s based in Maspeth, Queens) and Dough Donuts
