Cozied up inside the Cook’s Garden in Venice, Jessica talked with Fiorelli Pizza’s Chef Michael Fiorelli and Liz Gutierrez.
Amid plants, flowers, herbs and even chickens lives a wood-fire pizza oven with Fiorelli slinging dough.
The vibe differs from past jobs they’ve held.
After working together at Olivetta in West Hollywood, and other restaurants separately, they decided they wanted to work for themselves, while “cooking great food for great people and having fun doing it.”
So, Gutierrez and Fiorelli returned to “hospitality at its simplest form” and set up shop inside the urban garden. While the work is arduous- they get to do what they want.
“Liz said to me ‘You have no one to answer to. Serve what you want to serve. Serve what you’re comfortable with. Serve what you feel you can do great,'” the chef revealed to Jessica.
They don’t consider Fiorelli Pizza a pop-up, but a “mobile wood oven.” Gutierrez did add that at one point, the two thought they’d just end up being street vendors.
Since opening in March, the neighborhood has welcomed both of them with open arms.
“We’ve heard from multiple people in the area that live around here that it’s something they feel was needed in the neighborhood. Something that was easy and very casual and kind of family-oriented,” Gutierrez explained.
She said the family-friendly vibe came by default because it wasn’t their original business model. They figured it would be a “pick-up and go” spot.
The menu consists of three pizzas, two appetizers and cookies for dessert.
The pizzas are the Fiorelli classic, which is cheese, a pepperoni pizza and a seasonal pizza. Right now the seasonal pie is an asparagus pizza, which includes lemon, ricotta, pecorino and fingerling potatoes. Jessica called it “a Spring pizza on a plate.”
The appetizers are Spanish sardines and chili garlic cucumber puree.
Fiorelli showed Jessica just how to whip up the puree, so you can enjoy at home!
This segment of California Cooking aired on Episode 170.
Pistachio Feta Puree
Courtesy: Chef Michael Fiorelli
1 cup shelled pistachios
3 cloves garlic
1/2 cup olive oil
3/4 pound feta cheese
2 cups plain yogurt
1 bunch parsley large stems removed, roughly chopped
1/4 cup fresh dill soft stems are ok, roughly chopped
.5 tsp each salt and pepper
- Blend pistachios, garlic and olive oil in the food processor until they are a smooth paste (about 2 minutes).
- Add herbs and blend until smooth and incorporated.
- Add feta and yogurt and blend until slightly smooth and everything is incorporated.
- Season with a pinch of sea salt and fresh cracked black pepper