Nostrana’s 740 degree F wood fire oven is turning out pizzas that pique the taste buds of Iron Chef Gauntlet competitor Stephanie Izard. Her go-to is the Diavola which is a tantalizing mixture of picante provolone and fresh mozzarella topped with sweet fennel sausage and spicy peppers. When she wants something more elegant, she seeks out the Vongole Bianco which is topped with glistening manila clams and four cheeses. “It’s near perfection,” raves Chef Izard.
Special Dishes: Diavola, Vongole Bianco
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