Pizzeria Pulcinella has the feel of an upscale, yet friendly, neighborhood pizzeria in the Rainer Beach area of Seattle – just across the street from the water. It’s not just any neighborhood pizzeria though; their Valoriani wood fire oven from Italy cooks authentic Neopolitan pizza at over 800 degrees.
They typically offer pizzas of the twelve-inch variety at Pizzeria Pulcinella, but they also serve smaller eight-inch ones as lunch specials. Besides pizza, they also make other Italian favorites such as caprese and other appetizers, paninis, pasta, and cannoli or profittaroli for dessert. In addition, they have a good wine selection as well as a few beer options. When narrowing down all of their excellent options, keep in mind that they also provide thin Italian bread with your meal. This is not the type of bread that you dip in oil, and, instead, it has some seasoning on it.
They have several specialty pizza offerings at Pizzeria Pulcinella, or you can start with the margherita or marinara (no cheese) as a base and build your own from it. I choose the margherita and added salami, and my stomach ended up being quite happy with my choice. The crust was soft and just thick enough to be slightly airy. The grease from the cooked salami blended well with their subtle sauce made of San Marzano tomatoes. My favorite part of the pizza though was the fairly thickly sliced pieces fresh mozzarella. All said, Pizzeria Pulcinella does a good job of bringing the taste of true Neopolitan pizza to the Pacific Northwest.
What I Ate: Margherita with Salami