With this amazing weather this past week in New York, it is easy to think that next summer is just around the corner. But it’s already October and I had the chance to meet the founder of Pizza Luca and taste his fresh pizza creations.
Minimalist menu with 4 pies – Made of local ingredients, the pizza is all about the dough, the sauce, the Sicilian Sea Salt and every little element that makes the pizza WOW.
Pizza Luca: A rapidly expanding Pizza Napoletana catering truck company servicing the tri-state area. Features a world-class menu and elite pizza only it comes to you courtesy of two unique and stunning trucks.
Dean Medico: The Owner and French Culinary Institute trained Pizzaiolo.
“Miss Blue”: The first truck in the Pizza Luca stable — a 1952 flatbed truck in mint condition and boasts an outward facing wood burning oven. Strictly does catering across the tri-state area, not a street vending truck.
“Miss Idaho”: Launching in NYC this fall due to the demand from the first truck. Was rescued from an Idaho farmer, the stunning truck is one-of-a-kind with an oven visible on both sides of the truck. Will do street vending as well as catering.
All ingredients are sourced from Naples and there are only four pies to choose from, authentic Pizza Napoletana, as governed by the Associzione Verace Pizza Napoletana.
A mobile wood fired Neapolitan pizza oven mounted on a 1952 Chevy flatbed truck.
The only catering truck with an authentic imported Italian wood burning brick oven!
Thank you for the delicious pizza and tour of this really cool food truck!