Fabbro: pizza, pasta

Fabbro: pizza, pasta

by Daniel Gray
SEOUL Magazine

The chef from the famous Daejangjangi (Blacksmith) Hwadeok Pizza in Seoul’s Bukchon village has opened an upscale Italian restaurant in the same neighborhood.

The new bistro is set in a hanok decorated with antique furniture and serving fare that delightfully merges Korean and Italian cuisine. The open beams and high ceilings lit up by the simple iron candlers make the venue look like a cathedral for foodies.

Everything feels crafted like the black-iron and ceramic pizza pans. The oven is centrally placed like an altar and obviously is the heart of the restaurant. Pizzas come out with perfectly baked crusts freckled with a bit of char, evidence of the duel the food had with fire in the oven.

The pizza toppings are all made from a tart sauce and top quality ingredients. The amazing Pulcinella Bianca has black olives, ham, homemade ricotta cheese, ream and mushrooms.

The Ripieno is a calzone-style pizza stuffed with veggies, meat and cheese. Also try great pastas such as the seafood pasta, which is like a bouillabaisse, and unusual versions like the ridged Reginette and slick Pappardelle.

The ricotta and pita salad come with a crescent moon pita and pure ricotta cheese. This is definitely one of the best Italian restaurants in Seoul.

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