This article was inspired by content originally published on EATER
Introduction
Chef Michael Fiorelli is no stranger to redefining California Italian. Known for the beloved Love & Salt in Manhattan Beach, Fiorelli is now channeling his culinary vision into something both humble and heroic: pizza. But not just any pizza a wood-fired wonderland tucked into The Cook’s Garden in Venice, a setting that promises to make the new Fiorelli Pizza a sanctuary for slice lovers, local growers, and neighborhood dreamers alike.
A Garden Grows in Venice And So Does Pizza
Tucked behind a lush edible garden off Abbot Kinney, Fiorelli’s new venture embodies the slow food ethos. Imagine seasonal produce plucked straight from the garden and charred to perfection on a crackling wood fire it’s pizza as nature intended.
For pizza enthusiasts, this is the ultimate reminder that great pizza begins with great ingredients. Growing your own basil or heirloom tomatoes? A simple indoor herb garden kit or raised garden bed can bring a bit of Fiorelli’s Venice garden vibe to your backyard or balcony.
And if you really want to channel the chef’s wood-fired magic, consider a compact backyard wood-fired pizza oven they’ve become surprisingly affordable and are a game-changer for crisp, leopard-spotted crust.
The Wood-Fired Revival
Fiorelli’s return to the basics dough, fire, and impeccable toppings is more than just a menu twist. It’s a business strategy that highlights what so many pizzeria owners know: authenticity sells. The warm, rustic appeal of a wood-fired oven not only draws customers but also creates an experience that keeps them coming back.
If you’re dreaming about elevating your pizzeria’s vibe, this is your sign to look into commercial wood-fired ovens that can transform your kitchen and wow your guests. Pair that with a well-designed outdoor or garden patio and you’ve got a slice destination that can compete with any trendy neighborhood hangout.
Partner with Local Growers
One of the hidden gems in Fiorelli’s approach is his deep connection with The Cook’s Garden, an urban farm that will supply the restaurant’s seasonal bounty. For suppliers and shop owners, this hyper-local sourcing isn’t just about quality it’s a marketing goldmine.
Customers today crave transparency and local flavor. Partnering with nearby farms can set your pizza shop apart, boost your sustainability credentials, and create the kind of community buzz that’s priceless. Looking for a starting point? Platforms like LocalHarvest or regional grower co-ops can help you connect with small farmers eager to supply restaurants with fresh, unique produce.
Crafting a Garden-to-Table Pie at Home
Inspired by Fiorelli’s edible oasis? You don’t need a Venice zip code to bring this concept into your own kitchen. Try a seasonal garden pizza with toppings like roasted squash blossoms, charred radicchio, or even edible flowers. A good pizza stone and infrared thermometer will help you master that blistered crust. And don’t forget a quality olive oil to finish Fiorelli swears by good finishing oil to elevate a simple pie.
Looking Ahead: Is Garden-Pizza the Future?
In an era where diners crave stories behind their food, Fiorelli’s garden pizza pivot is a timely blueprint. It proves that the future of pizza might not be in fancier toppings or more extravagant pies but in going back to the roots, literally. For suppliers, that means leaning into sustainability. For shop owners, it’s about crafting an experience. And for enthusiasts, it’s a reminder that pizza is a living, breathing tradition that grows as wildly as the gardens that feed it.
Venice is no stranger to iconic pies, but with Fiorelli’s return, this beachside neighborhood might just become LA’s wood-fired garden pizza capital. One thing’s for sure the humble slice never stops evolving. And we, the pizza people, wouldn’t have it any other way.
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