There's something about old school pizza joints that attracts people from all walks of life. How about a family that's been around since the early 1900s still running one of the oldest pizza operations in Boston? You'll find yourself at Santarpio's in East Boston. That's not where I went this time. A close friend recommended the drive, but I checked out the Peabody location instead. Let's talk about the 3 pizzas I ordered and why this type of pizza speaks to me like few can.
I reheated one slice from each pie as soon as I got home. I used the parchment paper trick to keep it clean crunch. Bottom rack, 425 degrees preheated and 10 mins does the trick.
Santarpio's puts cheese over the toppings, which is quite rare. I believe you can make a special request to have toppings on top, but double check.
What you are getting is clearly fresh pizza old world style. I did one cheese, pepperoni and sausage. The sausage has a little fennel that I grew up on so that was my favorite pie. The cheese was very tasty by itself and the pepperoni was oddly satisfying even though I do prefer crispy, cup and char pepperoni's on top.
The crust was very crispy and light. It held up well to the flop test despite a good amount of sauce and cheese. That's the sign of good pizza for me. Tons of flavor in the overall composition of the pie. I liked it a lot and have plenty of leftovers to get me through the weekend snowstorm. By the way, I just posted my latest thoughts for the storm on my Facebook page. www.facebook.com/jasonnappiwx
That's a wrap on Santarpio's pizza in Peabody. I'm sure I'll get to the East Boston location near the airport to check out the true old world experience from the 1930s. But I wanted to be in the north shore to hit one of my favorite ice cream joints. More about that soon...
Be well, friends. -Jason
It can be too cold for ice cream
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