Bocconcini

Let's face it. There's nothing like a good pie. Especially one made with fresh dough and fired in a wood-burning oven. How about a piping hot pizza, crust charred just so, paired with vineyard views and some of the best wine and beer around? That's our idea of heaven, and we hope it's yours, too. The custom-built, wood-fired oven that is the heart and soul of Bocconcini is a thing of beauty, churning out perfect pies in a matter of minutes. The man behind the oven, Chef Elvin, is even more impressive, having trained with a master pizzaiola (in Italy) to perfect the art of Neapolitan pizza. His dough is a traditional, fermented style that adds flavor and aroma, ensuring you'll love the crust as much as you love the farm-fresh toppings.