Ugo's Presents Authentic Neopolitan Pizza

By Pete Allman

Anyone who's been to Italy knows that real pizza is baked in a wood burning oven. At Ugo's, they are recognized as an authentic pizza maker by VPN (Veta Pizza Neopolitan Association) in Napes Italy. Ugo Pascarella, the owner and visionary of Ugo's, is a man who knows his art and has a tremendous passion to only use the original ingredients that have been handed down for hundreds of years from Naples, Italy. On the night my guest and I were dining at their unique wine bar, the first of its kind in the area, Ugo greeted us and gave us a tour of his restaurant, explaining his success. First there's the Stefano oven brought in from Naples, Italy, then there's the machine that makes the dough, also imported from Naples Italy and then there's the Gelato machines which make the various flavors such as Mango, Strawberry, Watermelon, Cappuccino and the list goes on and on. In fact Ugo also makes all of the deserts right at his restaurant, where tourist and locals enjoy them on a daily basis.

With so much passion and work ethics, the team at Ugo's strives to please the customer. It's like one big family. That's the way Ugo likes it and that's what brings people back again and again. Even the studios continually ask Ugo's to cater for their events.

So, here's what we recommend for pizza lovers. Try a Marinara. It is prepared with crushed San Manzoni tomatoes, garlic, oregano, basil, and extra virgin olive oil. It takes only a minute to make in the 1000 degree Stefano oven, which uses Apple wood logs, as well as Oak and Almond. When you receive the pizza, you'll be able to fold it and eat it as they do in Italy. It's best to eat your pizza immediately. We also recommend the Quattro Stagioni, prepared with San Manzoni tomatoes, homemade mozzarella, ham, fresh mushrooms, black olives and artichokes. Another recommendation would be the Ciccio, prepared without tomato sauce, but rather homemade mozzarella, prosciutto di parma, arugula, parmigiano Reggiano, and extra virgin olive oil. By the way, t6he flour used in the preparation of the pizza is Cuputo flour, imported from Naples, Italy.

Like all good restaurants, there's a selection of poultry, meats and seafood. At Ugo's the Salmon All'uva has a great taste, as its sautéed Atlantic salmon with grapes and moscato wine sauce. There's also the Bistecca, a 16 oz., prime dry aged rib eye.

Vegetarians however, can order gluten free pasta and various salads. The meatless Lasagne, authentic Bologna style is the best I've ever tasted. For a great salad on the Insalate E Zuppe, there's the Insalata Spinaci, prepared with caramelized pecans, red onions, and homemade gorgonzola dressing. Aucculent taste that will have you humming, em good on the way home.

There is no way that one could pass up the homemade Gelato. That is a must and I dare say the final ending to our dining journey. It's all authentic, using the best ingredients, all imported from Naples, Italy.

Weather you're looking to socialize at Ugo's wine bar or dining out, Ugo's is that restaurant that will surely appeal to your palate. Ugo's is located in Culver City at 3865 Cardiff Ave on the corner of Washington. For catering an event or a particular celebration call 310-204-1222.

Celebrity Scene News awards Ugo's 5 stars for their Neapolitan Pizzas, fine wines, and excellent service. Tell them Pete Allman sent ya!