A Slice a Day: Caprino at Bar Toma
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Looking for a taste of fall? Then don't miss the Caprino pizza at Bar Toma. It starts with a simple dough that's hand stretched onto a wood paddle. Then comes the seasonal magic: a delicate combination of Piedmontese hazelnuts imported from Italy, fresh leeks and dates. This trio of fall flavors comes together in rich roasted goodness, straight from the wood-burning oven. It's finished with thyme and Acetaia San Giacomo balsamic vinegar.
Want to learn how to make your own crispy, bubbly pizza, à la Bar Toma? The restaurant's Dough Masters series continues on October 9, with a lesson in dough making by Spacca Napoli Pizzeria's Jonathan Goldsmith. The evening includes a welcome reception followed by a family-style dinner, featuring antipasti from both restaurants, beer pairings, three pizzas, sweets and espresso. Tickets cost $45 and are available though Brown Paper Tickets.