Take 10: Pies worth every mile
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Al Forno, Providence
In 1980, Johanne Killeen and George Germon, owners of Al Forno restaurant, placed a sheet of raw pizza dough onto the searing grates of their charcoal grill. Little did they know they would create a grilled pizza phenomenon that lasts to this day. Order one of the grilled pizza appetizers. The thin dough, charred from the grates, tastes like Indian naan bread. Yet, when paired with extra virgin olive oil, pomodoro tomatoes, a thin layer of cheese, fresh herbs, and toppings like roasted eggplant and corn, you have a one-of-a-kind pizza that will whet the appetite for another exceptional meal at this renowned restaurant. 577 South Main St., www.alforno.com
In 1980, Johanne Killeen and George Germon, owners of Al Forno restaurant, placed a sheet of raw pizza dough onto the searing grates of their charcoal grill. Little did they know they would create a grilled pizza phenomenon that lasts to this day. Order one of the grilled pizza appetizers. The thin dough, charred from the grates, tastes like Indian naan bread. Yet, when paired with extra virgin olive oil, pomodoro tomatoes, a thin layer of cheese, fresh herbs, and toppings like roasted eggplant and corn, you have a one-of-a-kind pizza that will whet the appetite for another exceptional meal at this renowned restaurant. 577 South Main St., www.alforno.com