PULL THROUGH THE PANMIC.DE SON:JA VER INDE CANTON. MIND A RUSTIC PIZZA JOINT. JASON:IT F FOR THOSE WHO KNEED IT. OK, I’LL SPARE YOU. MINDY: THANK YOU. THAT’S EVAN BOSCO IN THE KITCHEN. HIS FATHER, ED IS THE OWNER. >> WE CAME HERE FROM CHICAGO WE HAVE A TYPICALLY DIFFERENT STYLE OF PIZZA THAN U YOWOULD FIND IN CHICAGO, ALTHOUGH YOU’LL FIND NEAPOLITAN PIZZA. THE PRODUCTION OF THEM IS NEDO BY HAND, THE INGREDIENTS ARE ALL MADE IN-HOUSE THE DOUGH, THE CHEESES, ALL THE SAUCES IF YOU WILL. JASON: WE WILL. AS VERDE CONTINUES TO MAKE PIES FOLLOWING A YEAR THEY WON’T ONSO FORGET. >> ONE THING THAT WE LEARNED IN THE PANDEMIC ASIDE FROM CHANGING OUR FOCUS AND HAVING EXCLUSIVELY TO STRICTLY TO-GO IS THAT PIZZA IS REALLY, FROM OUR PERSPECTIVE, YOU KNOW, PANDEMIC PROOF IT’S LIKE HEY, THANKS FOR BEING OPEN. MINDY: HE SAYS PART OF THE SURVIVAL IS BEING AS MUCH A NEIGHBOR AS A BUSINESS. AND AN ITALIAN CENTRIC WINE AND BEER LIST AT THE BAR DON’T HURT. >> SO WE HAVE, 99% OF OUR WINES ARE FROM ITALY. ON THE EAST COAST WE ARENEF O THE LARGEST CONSUMERS OF ITALIAN MICRO-BREWS. MIY:ND BUT TO BE CLEAR. JASON: PIZZA IS THEIR BREAD AND BUTTER. >> PISTACHIO AND PESTO AND SAUSAGE WHICH IS MADE WITH OUR PISTACHIO PESTO WHICH I ACTUALLY HAVE RIGHT HE.ER WE PUT THIS ON THE PIZZA LIBERALLY WITH OUR HOMEMADE SAUSAGE, HOMEMADE MOZZARELLA AND HFRESAS B. THIS IS ONE OOFUR MOST POPULAR
You Gotta Eat Maryland: Verde
Updated: 7:06 AM EDT Sep 17, 2021
Verde in Canton is a rustic pizza joint fit for those who "kneed" it.Ed Bosco is the owner of Verde. His son, Evan, told us more about the restaurant."We came here from Chicago. We have a typically different style of pizza than you would find in Chicago, although you'll find Neapolitan pizza there," Evan Bosco said. "The production of them is done by hand, the ingredients are all made in-house -- the dough, the cheeses, all the sauces."Verde continued to make pies following a year they won't soon forget."One thing that we learned in the pandemic, aside from changing our focus and having exclusively to strictly to-go, is that pizza is really, from our perspective, you know, pandemic proof," Bosco said. "It's like, 'Hey, thanks for being open.'"He says part of the survival is being as much a neighbor as a business. And an Italian-centric wine and beer list at the bar don't hurt."We have 99% of our wines are from Italy," he said. "On the east coast, we are one of the largest consumers of Italian micro-brews."But to be clear, pizza is their bread and butter."Pistachio and pesto and sausage, which is made with our pistachio pesto, which I actually have right here. We put this on the pizza liberally with our homemade sausage, homemade mozzarella and free basil," he said. "This is one of our most popular vegetarian pizzas. Tomato sauce, homemade mozzarella, mushrooms olives, roasted red peppers. That we roast in our wood-fired oven."That thing gets a workout, which is what we'll need if we don't slow down.
BALTIMORE — Verde in Canton is a rustic pizza joint fit for those who "kneed" it.
Ed Bosco is the owner of Verde. His son, Evan, told us more about the restaurant.
"We came here from Chicago. We have a typically different style of pizza than you would find in Chicago, although you'll find Neapolitan pizza there," Evan Bosco said. "The production of them is done by hand, the ingredients are all made in-house -- the dough, the cheeses, all the sauces."
Verde continued to make pies following a year they won't soon forget.
"One thing that we learned in the pandemic, aside from changing our focus and having exclusively to strictly to-go, is that pizza is really, from our perspective, you know, pandemic proof," Bosco said. "It's like, 'Hey, thanks for being open.'"
He says part of the survival is being as much a neighbor as a business. And an Italian-centric wine and beer list at the bar don't hurt.
"We have 99% of our wines are from Italy," he said. "On the east coast, we are one of the largest consumers of Italian micro-brews."
But to be clear, pizza is their bread and butter.
"Pistachio and pesto and sausage, which is made with our pistachio pesto, which I actually have right here. We put this on the pizza liberally with our homemade sausage, homemade mozzarella and free basil," he said. "This is one of our most popular vegetarian pizzas. Tomato sauce, homemade mozzarella, mushrooms olives, roasted red peppers. That we roast in our wood-fired oven."
That thing gets a workout, which is what we'll need if we don't slow down.