Segreta brings a slice of Roman pizza craft to Park-Extension, adding its flair to the industrial stretch of Beaumont Avenue. It’s Richi Ourichian’s culinary homage to a style he mastered at the Roman Pizza Academy. His method? A meticulous 72-to-96-hour cold fermentation that results in an airy yet crispy dough, capable of holding any topping imaginable without losing its signature lightness.
Unlike traditional Neapolitan pies, Segreta’s Roman-style al taglio squares are baked in hefty rectangular pans, creating half-meter slices that come generously topped with combinations like potato and rosemary, or a fiery Italian sausage. For Ourichian, who transitioned from cobbler to pizzaiolo during the pandemic, this is pure passion.
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