Faraci's Pizza
Cusanelli'sI recently tried the pizza at Faraci's for the first time, and was instantly reminded of Cusanelli's. These are pizza joints that, perhaps, most adequately represent the "St. Louis" style of pizza. The crusts are thin, and airy, rather than crackery or stiff. The sauce is light, smothered in soft Provel, and the sausage is handmade. The slices are cut into small squares, which are soft and flexible, but have enough heft to eat with one hand without the toppings sliding off.
Both parlors originated as family businesses, but Faraci's remains a family owned and run establishment to this day, and the family's presence is obvious when you eat in. Faraci's and Cusanelli's each take pride in their ingredients and the art of pizza making, and it pays off.
The pies are almost identical in texture and flavor, but the last time I went to Cusanelli's I felt that the sausage wasn't as flavorful as it could have been. A few sprinkles of fennel could have taken it up a notch and made it the superior pizza.
I'm going to have to order a pizza from both of these places sometime and do a side by side comparison. I've been trying to get my own handmade thin crust pizza to be close to these, so I have a lot to learn from them.
Faraci Pizza
http://www.faracispizza.com
15430 Manchester Road
Ellisville, MO 63011
(636)230-0000
Monday - Saturday 11:00 AM - 10:00 PM
Sunday - Closed
Cusanelli's
705 Lemay Ferry Rd.
St. Louis, MO 63125
(314)631-7686
Sunday - Monday 4:00 PM - 9:00 PM
Tuesday - Thursday 4:00 PM - 10:00 PM
Friday - Saturday 4:00 PM - 11:00 PM
1 comment:
Great post! I've had Cusanelli's before. Pretty good pie. Speaking of pie, have you been to Villa Farotto in the Valley? Awesome pizza and TR's. Check 'em out! www.villafarotto.com/
Post a Comment