Restaurant C-Suite Magazine | Winter 2020

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Matarazzo said about how the neighborhood has embraced their pizzeria. Matarazzo is from Avellino, Italy located in the Campania region near Naples. Venini is from Como located in the Lombardy region near Milan. They do a masterful job of including dishes and flavors from their respective regions on their menu. Their pizzeria is lovingly named after Matarazzo’s daughter, Stella. One important facet of preparing an authentic Neapolitan-style pizza is the oven used to cook it. Stellina’s purchased a stunning handcrafted Italian brick oven by Marra Forni. The brick oven company is owned by two native Italian brothers and based in Beltsville, MD. The oven can cook the pizzas in two minutes flat.

Stellina Pizzeria was recently named as a Michelin Bib-Gourmand restaurant and they are beyond proud to be recognized.

Post-interview update: Matarazzo and Matteo will open a second Stellina Pizzeria in Mount Vernon Triangle in D.C. next spring, reports Washington City Paper. They’re coming off the opening of a pastry shop called Annaré in D.C.’s Union Market December 16. Annaré, which comes from Anna—the name of Matarazzo’s mother and grandmother—operates as a pop-up for one year. The owners desire the dessert-shop pop-up to be its own permanent concept in the future. Matarazzo and Venini hired Dayron Santamaria as pastry chef. There’s a lot in store in the coming year for the owners of Stellina Pizzeria.

(From left to right) Owners Antonio Matarazzo and Chef Matteo Venini. Photo by Stellina Pizzeria.