Courtesy photo Gelati & Peccati is coming to University
Head pizzaiolo Luca Zamboni will showcase the Roman style of pizza known as pizza al taglio using skills honed while working at Rome’s famed Bonci Pizzarium. Cooked in rectangular pans and served by the slice, Zamboni’s version features a dough that is fermented for 72 hours and consists of 80 percent water, resulting in an airy interior and crisp bottom crust. Among the 40 kinds of pizza offered daily will be seven signature styles named after the seven deadly sins; “peccati” means sins in Italian. Ira, or wrath, will be topped with ricotta, arugula and Calabrian ‘nduja while Lussuria (lust) features mozzarella, caciocavallo, guanciale, and fresh truffle. Both the gelato and pizza al taglio are currently featured at Buona Forchetta’s outpost inside Petco Park.
Inspired by the popular, and convenient, pizza stands and gelato shops found throughout Italy, the all-day eatery will also keep late night hours, operating from 10 a.m. to 11 p.m. Monday through Thursday and 10 a.m. to 2 a.m. Friday through Sunday.
The Buona Forchetta Family of restaurants is transporting its well-loved brand of Italian food and hospitality to North Park this summer, with a new walk-up eatery that will specialize in pizza and gelato. Called Gelati & Peccati, the pint-sized, 800-square-foot shop will open next to Son of a Toast on University Avenue this August.
Founder Matteo Cattaneo, who has three other projects launching this year — two additional eateries in South Park and another in Coronado — is partnering on this venture with two longtime Buona Forchetta chefs. Overseeing the 18 flavors of gelato that will be housed in a traditional Pozzetti case is Giovanni Bonomi’, who will create everything from Italian classics to flavors like Popcorn, Saffron Pistachio Vanilla, and Banana Caramel Walnut Brownie. A selection of vegan gelato made with coconut and rice milk will also be available along with a range of fruit sorbets.