We embarked on a trip to Naples, Italy in 2017. We enrolled in a one week course from one of the most revered, legendary pizzaiolas, Enzo Coccia, to understand the tradition and methods behind preparing the dough and working the forno. The course was rewarding and eye opening as we learned a century-old hand stretching dough techniques and simple authentic recipes. In addition to these well-guarded methods, we discovered the beauty of pure, fresh, non-GMO ingredients. The San Marzano tomato is a cornerstone ingredient that the locals take pride in as it is native only to the rich volcanic soil of the area. We were inspired by this and felt we needed to take the same care in selecting our ingredients, hence the name, Marzano as an homage to quality and authenticity.
We welcome you to come check out Nelson’s new modern Italian restaurant open for breakfast, lunch and dinner 7 days a week.