BEDFORD-STUYVESANT — Brand-new menu options at a Bed-Stuy Italian eatery will have pizza lovers reveling in eclectic wood-fired personal pies such as bacon egg and cheese and a lox pizza.
Giuseppe Di Franco, owner at Sud Vino & Cucina, started serving pizza at the Bedford Avenue restaurant this week after the addition of a wood oven.
The new feature allows the 40-year-old Sicilian native to cook up offerings like salmon pizza with lox, goat cheese and capers and sausage, egg and potato.
The restaurant will also bring back its brunch menu at the end of the month, featuring a bacon, egg and cheese pizza. Dishes cost between $13 and $19.
“I’ve been waiting four years to get this brick oven and serve what I love with real traditional southern Italian pizzas and food,” Di Franco said, adding that he’s been making the pies for decades since his first job at a pizzeria and bakery in Italy.
Di Franco now makes dozens of wood-fired pizzas a night, throwing the pies into the mouth of the back-wall cooker. Each is handmade by the chef and select dishes use oregano direct from Sicily, he said.
The oven features a painted face, designed by the owner and modeled after the Roman statue, “Bocca della Verita.” The art will change every three months along with the eatery’s menu. Sud Vino & Cucina’s space also underwent a makeover this month with a new open-area prep station.
Di Franco calls the additions “romantic” and said it will allow the restaurant to serve up improved bread, pastas and calzones with marshmallow and nutella.
