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12 San Diego Uptown News | Sept. 30–Oct.13, 2011


Quality and variety come together on Calabria’s salumi board. (Photos by Frank Sabatini Jr.)


3933 30th St., San Diego, CA 92104 (North Park) 619-291-1759

Dinner prices: Antipasti, $5 to $12; pizzas and calzones, $10 to $15; desserts, $5 to $12

ria.” Prominent signage above the front doors, however, designates the space simply as “Caffe Calabria,” which beckons to the past several years when the address operated primarily as a coffeehouse and roaster. It still does, but as of five months ago, the concept has expanded without the hype it deserves.


Now, the redolence of yeasty pizza dough wafting from a 1,000-degree wood-fired oven plays up to the invigorating

aromas of lattes and cappuccinos.

he subtitle for Calabria on its menu reads: “Barcaffe-Vineria-Pizze-

The essence is further enhanced by bright-red sauce hailing from fleshy San Marzano tomatoes, as well as other fine toppings that show us the meaning of true Neapolitan-style pizzas. After making dozens of trips

to Italy, owner Arnie Holt said the time was ripe for capturing the Italian café culture in its most complete form. Meaning that where there is coffee there is wine, and more often than not good food constructed with simple, wholesome ingredients. Holt’s pizzeria offshoot ar- rives 20 years after he introduced Calabria beans from coffee carts in local hospitals. Being from Seattle, he recalls that “nobody down here


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knew back then what a latte was.” Eventually, he purchased the North Park building with his sister and successfully established the café and adjoining roasting facility. For patrons accustomed to early-day caf- feine jolts at Calabria, they can duly return at 5 p.m. on Wednesdays through Sundays, when the curvy, tiled pizza oven kicks into action. The café’s long, narrow space

resembles an alleyway off some main square in any Italian city, a fitting come-on to the salumi boards and calzones also annexed onto the evening menu. Most of the trappings are imported from the mother country, such as the entire wine and coffee bar, a weighty prosciutto slicer and copper olive oil dispensers placed on the tables. Most remarkable is the row of tall, leafy trees stretch- ing from end to end and kept alive through rotating visits to the front windows. I’m not sure how or when they’re moved, but the aesthetic payoff is rewarding. Visiting with a friend who was

as equally unsuspecting of the top-quality meal we’d experience, a caprese salad proved the first flavor rush with fat slices of col- ored heirloom tomatoes encircling a generous plop of ultra-creamy burrata cheese. Olive oil and fresh basil clenched the deal, putting all other caprese constructs to shame. Salumi misti came next, an expansive board loaded with eight little heaps of various dry-cured meats, including Parma prosiutto, halved figs, subtlety sharp Grana cheese and excellent green olives. The board currently sells for $12, but odds are high that it will climb a few bucks given its vast assortment. Pizza choices extend to about

14 different types; three of them “white pizzas” that include the must-try carbonara. Memories of my grandfather’s asparagus frittata came to mind as I chomped down on the vegetable along with pancetta, more Grana and a me- dium-cooked egg that you spread around the top before digging in. Our other pick was a pepperoni pie pockmarked with buffalo moz- zarella. This was no Plain Jane, thanks to spicy secretions of the meat oozing into the unadulterat- ed puree of canned tomatoes from San Marzano outside of Naples. The prized tomato sauce and

buffalo mozzarella are among the requirements for making authen- tic Neapolitan pizza. In addition, the dough must be hand-formed and constructed from finely

see Calabria, page 15

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