I had never met the man, but there were whispers of his pizza in the Kennebunks. His name is Luca, and he’s from Brooklyn, NY. I’m happy to report that he popped back up in Maine and in my hometown of Kennebunk.
I'm so happy Luca came back to town. It's a new business just getting started and I was there for opening day on the 4th of July. Here is my story:
He made me the best "grandma pie" yesterday. Fresh mushrooms, homemade meatballs, and pepperoni with fresh basil and mozzarella. The crispy exterior and soft interior of the crust make me light up and smile. Luca knows pizza. He tells me the dough is shipped in from Brooklyn regularly and cooked on-site in Lower Village, Kennebunk. The finished product is magical.
His new pizzeria is located on Port Road in Lower Village, Kennebunk, Maine.
He is open Tuesday through Sunday from 3 until sold out. Oh, wait, there is also gelato.
It's so creamy! I love the vanilla, and I hear the pistachio is also amazing.
Back to the pizza for a minute... look at that crust. It’s a dough that’s fermented and called Pinsa. The fermentation process does the work your stomach would have done and makes it easy to digest. This is not a greasy pizza, but it is packed with flavor from fermentation and top-tier ingredients.
Give it a try and tell me what you think on my Facebook page. I’d love to hear from you. Luca and his daughter would love to see you at Pinsa. They are genuine people raising the pizza game in Maine to new heights.
https://pinsakennebunk.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZyS-6l3EZscqhF_eqK37WOM526NffUelS3i91gVRiIRU-
See you there!
Jason
