Cugino Forno Neapolitan Pizza has opened at 1160 Revolution Mill Drive.
Cousins Joseph Ozbey, Yilmaz Guver and Adam Adksoy opened the pizzeria. Cugino is Italian for cousin. Forno is Italian for oven.
The pizzeria specializes in Neapolitan-style pizza using imported ingredients.
Customers sit at picnic tables and watch their custom-order, hand-tossed pizza being baked in 90 seconds in one of three 800-degree specialty ovens.
The menu is small. There are only 11 16-inch specialty pizzas ranging from a vegetarian-friendly Marinara to the Napoletana with Italian sausage and Bufala Mozzarella.
Additional toppings, such as artichoke or caramelized onion can be added to the Margherita pizza. The restaurant also offers salads and Cannoli. Italian beer and wine will be offered soon.
The pizzeria is in the free-standing building that was a machine shop for the former Revolution Mill. The mill opened in 1899 and produced flannel for decades before closing and falling into disrepair. In 2012, Self-Help assumed ownership of Revolution Mill and is completing the property’s transformation into a mixed-use development of offices and apartments.
Cugino Forno may well be the beginning of the mill campus as a destination for diners. Urban Grinders coffee shop is expected to open in the main building this spring. Natty Greene’s Kitchen + Market, a spin-off from Natty Greene’s Brew Pub featuring a full restaurant charcuterie and bar, is expected to open this year in another free standing building overlooking Buffalo Creek on the campus’ south side. A pedestrian bridge has already been constructed so that patrons can reach the restaurant from parking on the stream’s south bank.
Cugino Forno is open from 11 a.m. until the dough runs out, around 9 p.m.
Follow Cugino Forno on Facebook.