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Posted: 12:00 a.m. Thursday, July 10, 2014

Review: A tale of two pizzas at Due Forni



By Matthew Odam

American-Statesman Staff

Managing partner Alex Taylor stood at our table at lunch a few weeks ago describing Due Forni’s Calabrian pepper spread with the pride of a father detailing his honor student’s achievements. The peppers come directly from southern Italy, and the kitchen gives the oily and piquant mixture an umami blast with pungent white anchovies.

The minced spread, the color of a Sicilian sunset, doesn’t occupy a large piece of real estate on the menu of the Italian restaurant that opened downtown in December. It’s just a member of the supporting cast, and a perfect complement for the housemade flatbread, but Taylor, who checks in on most of the restaurant’s tables during service, brags on it like it’s the star of the show.

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