We welcome the arrival of our Gianni Acunto brick oven from Napoli With this in place the rest quickly comes together pic.twitter.com/UhCFzCFh8w— Brigantessa (@Brigantessa_EPA) July 8, 2014
Brigantessa, opening soon on East Passyunk, finally has the oven that forms the very core of the restaurant's concept. That's only after being crafted in Italy, taking a long trip over on a boat, and sitting in customs for a spell. But maybe we should be relieved it got here at all — when we randomly bumped into chef Joe Cicala (pictured) a while back at Cheu, he told us that they had to buy pirate insurance for the oven's sea journey.
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