On the mainland... Pasquale’s
When I say “authentic,” I really mean it. Pasquale’s, A Pizza Napulitana, is the real deal. Pasquale’s is located in South County Commons in Wakefield, but its roots are in Italy.
Owner Pasquale Illiano was born and raised in Naples. That’s where he leaned to cook and perfected his techniques. A personable and gracious host, Pasquale takes enormous pride in what he serves to hungry customers.
If you have not dropped by to sample the fare or to take it out to enjoy on the ferry, do so. Many of your fellow islanders have already discovered this gem. Every time I am there, I run into a neighbor picking up pizza to go, or sharing a pie at an adjoining table. They echo my rave reviews.
The website (www.pasqualespizzeriari.com) says it best: “Our fresh mozzarella is made by a Neapolitan artisan, cheese makers by generation in Campania, Italy, and now operating in NY. Our Neapolitan crust is crafted in-house only from "00" flour, fresh yeast and Sicilian sea salt. Fermented in a two-phase process for a healthier and more digestible pizza, using a made-in-Italy fork mixer and a lot of hand kneading.”
Pasquale’s serves three kinds of pizza: New York-style, grandma and Neapolitan. And the menu also features appetizers, salads and pasta.
Pasquale himself is usually greeting guests or putting a pie in the oven. He is a hands-on owner. His employees are friendly and efficient. It’s a welcome and informal environment.
Don’t just take my word for it. According to a recent review in Providence magazine, “Gambero rosso, Italy’s version of bon appetit, ranked Pasquale’s as one of the best pizzerias worth visiting in America, along with restaurants in Chicago, New York and San Francisco. His pizza is certified from Associazione Vera Pizza Napoletana, an association created in 1994 to preserve the authenticity of the product. Only 600 restaurants are certified in the world.”
The phone is (401) 783-2900, or visit pasqualespizzeriari.com.