The recent opening of Pizzeria Pubblico in Central, Hong Kong serves up the iconic flavors of New York's signature pizza. Executive chef Vinny Lauria and co-founder Rob Spina utilize their Sicilian roots and family recipes to reflect the hearty flavors of authentic Italian cuisine.
"My grandfather was an original New York Pizzaiolo from Sicily, and Todd and I grew up in the family pizzerias. I know he would be proud of the way we have honored our heritage and our beginnings with Pizzeria Pubblico," says Spina.
Pizzas on the menu include traditional cheese, pepperoni, and sausage slices. Gourmet offerings include the Pizza Pubblico, made of mozzarella, ricotta tomato sauce basil, parmesan, and extra virgin olive oil, and the Brooklyn Special Pizza, made with fried eggplant, roasted peppers, roasted garlic, and mozzarella.
Toppings and pizza crusts are made fresh and from scratch daily on the premises, a process which customers can get a behind-the-scenes look at through the window front.
Slices start at HK$25 dollars each, though for those not after pizza, there are salads and subs like chicken and meatball parm also available.
Pizzeria Pubblico in Central's Soho is the newest restaurant of the Integrated Hospitality Management family, which also owns Hong Kong spots Posto Pubblico, Linguini Fini, and Homegrown Foods.